I almost never order Brussels sprouts when I’m out at a restaurant, having worked in the industry, I know exactly how seldom they’re properly cleaned. Keto Parmesan Brussels sprouts with bacon are drenched in garlic, bacon, cheese, and cream, and I clean every sprout myself.
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This goes from stovetop to oven easily if you have an oven-safe skillet, or just transfer everything to a casserole dish for the baking step.
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Chef Jenn’s Take on Parmesan Brussels Sprouts with Bacon
Brussels sprouts can be genuinely buggy, small black or gray bugs that nest down near the stem end. Trim away some of the stem, then remove the outer leaf or two, and check as you go. I once returned an entire bag because every single sprout was infested, do not skip this step.
Give the sprouts a real chance to get golden brown in the skillet before they ever see the oven. They barely cook further in there, that time is mostly just to melt the cheese and heat the cream through.
Go easy on the salt, you may not need any at all. Between the bacon and the cheese, there’s already plenty of salt in this dish. Add a touch at the table only if you feel it needs it.
Good Parmesan cheese makes a real difference here, grate it fresh if you can. One reader mentioned her cheese sauce came out thicker than expected, and that’s actually normal, it needs to account for moisture releasing from the sprouts as they bake. A splash of cream or water thins it right out if you want it looser.
What You’ll Love About Parmesan Brussels Sprouts with Bacon
- A real holiday-table favorite, dressed up enough for company.
- Creamy, cheesy, and genuinely good enough to win over sprout skeptics.
- Goes from stovetop to oven in one pan if you have an oven-safe skillet.
Ingredients
- Brussels sprouts – Fresh, not frozen. Trimmed, outer leaves removed, and checked for bugs.
- Bacon – Chopped, fried until just barely crispy.
- Garlic – Fresh cloves, minced.
- Parmesan cheese – Good quality, grated fresh if you can.
- Gouda cheese – Or havarti, mozzarella, or another mild, easy-melting cheese.
- Heavy whipping cream – Full fat.
- Dijon mustard – Adds depth to the sauce.
- Salt and pepper – Use sparingly, the bacon and cheese are already salty.
How to Make Parmesan Brussels Sprouts with Bacon
Scroll down for the full recipe card with exact measurements and printable instructions.
Trim the Brussels sprouts, remove the outer leaves, and check for bugs near the stem. Cut in half if large. Chop the bacon and fry it in an oven-safe skillet until just barely crispy. Remove all but 2 tablespoons of the fat.
Add the sprouts and minced garlic to the bacon fat. Cook over medium heat for 5 to 6 minutes, stirring frequently, until the sprouts have some golden brown color. Turn off the heat.
Add the heavy whipping cream, Dijon mustard, and a touch of salt, stirring well. Top with the shredded gouda and Parmesan.
Bake at 350°F for about 15 minutes, or until the sprouts are just fork-tender and the top is bubbly and browned.
Make It A Meal
Honestly, a spoon is all you need with this one. If you want it as a side, it pairs beautifully with Kefta Beef Kabobs or a holiday turkey.
For more Brussels sprouts recipes, Brussels Sprouts with Bacon & Maple Syrup and Italian Brussels Sprouts with Sausage are both worth adding to the rotation.
Storage
This isn’t recommended for freezing. Brussels sprouts generally lose their texture badly when frozen and thawed, and this creamy version is no exception. It’s best enjoyed fresh, with refrigerated leftovers good for a few days.
Frequently Asked Questions
This recipe runs about 6 net carbs per 1/2 cup serving. The number in the recipe card below will recalculate once this post is republished, so use it as an estimate until then.
Yes, they’re a good source of fiber, and run about 4 net carbs per cup.
Absolutely. They are a great source of many vitamins and minerals and are considered to be a part of just about any kind of healthy diet.
Only when they’re overcooked! With still a bit of crunch, they taste a lot like cabbage.
Add Preferred SourceParmesan Brussels Sprouts with Bacon
Ingredients
- 4 cups brussels sprouts
- 5 slices bacon
- 2 cloves garlic
- 1/2 cup parmesan cheese
- 1 cup gouda
- 1 cup heavy whipping cream
- 1 tablespoon Dijon mustard
Instructions
- 1. Trim the Brussels sprouts and remove outer leaves. Cut them in half if they are large.
- 2. Chop the bacon and fry it in an oven-safe skillet, cooking it until just barely crispy. Remove all but 2 tbsp of bacon fat.
- 3. Add the cleaned and sliced Brussels sprouts and minced garlic to the pan with the bacon. Cook over medium heat for 5-6 minutes, stirring frequently, until the sprouts have some golden brown color. Turn off the heat.
- 4. Add the heavy whipping cream, Dijon mustard, and a touch of salt. Stir well to combine. Top with the shredded gouda and Parmesan cheeses.
- 5. Bake at 350-F for about 15 minutes or until sprouts are just barely fork tender and are bubbly and brown on top.
- 6. Serve and enjoy!
Notes
Recipe Card Tips
- Give the sprouts real time to brown in the skillet before baking. The oven time is mostly just for melting the cheese.
- Check each sprout for bugs near the stem while trimming, they can hide there.
- If the sauce comes out thick, that’s normal, thin it with a splash of cream or water if you’d like.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
Gouda, parmesan and cream – all on sprouts? OH YES PLEASE!
Delicious combination and delicious platter for Dinner. Sounds healthy and yum and best for a Happy Meal.
This looks so tasty and yummy! My husband is going to love this recipe!
I’m not the biggest fan of Brussels sprouts but this recipe got me interested to give it a try. I love how you added cheese and bacon. Sounds so delicious.
The title was enough to get my attention. I am making this for Christmas
Oh my goodness! My husband and daughter’s boyfriend are going to love this recipe! Looks so delicious and easy!
I love all the ingredients here and such a bonus that it’s both gluten-free and low-carb! YUM!
Enjoyed these with dinner and they do not disappoint! Easy, delicious and light on the wallet!
We love Brussels sprouts and this is a fantastic recipe!
I’ve now made this twice. My cheese sauce tends to be a bit too thick, but Oh Wow it this good! I used some Italian blend cheese ’cause I dinn’t have gouda on hand. This makes a yummy lunch for little ole me.
I’m so glad you love it! It can be thick but that’s to account for any moisture from the sprouts thinning it out. Feel free to add a touch of cream or water to thin it! Thanks for dropping by to comment! ~Jenn