Creamy Cheesy Brussels Sprouts with Bacon
This Creamy Cheesy Brussels Sprouts with Bacon is the casserole for your next dinner or holiday meal. It takes Brussels Sprouts to the next level of deliciousness.
Ingredients
- 1 32 ounce bag frozen Brussels Sprouts, thawed and drain (or use 5 cups fresh Brussels Sprouts - see note)
- 2 tablespoons coconut oil (or butter)
- 1 cup finely diced onion
- 2 cloves garlic, minced
- 2 tablespoons flour
- 1 cup half and half cream
- 1/4 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1/3 cup grated Parmesan cheese
- 1/2 cup sharp cheddar cheese
- 1 small package cooked real bacon pieces (or fry 6 slices of bacon)
Instructions
- Grab a 2 quart casserole dish and preheat the oven to 350 degrees.
- If you are using fresh Brussels Sprouts, this is the time to boil them as directed in the notes below. Also, if you are frying bacon, this is the time do that.
- In a large skillet, over medium-high heat melt 2 tablespoons coconut oil (or use butter) and saute 1 cup onion for about three minutes or until softened, add 2 cloves of minced garlic, and cook one more minute.
- Add two tablespoons flour and whisk into onion/garlic. Let cook one minute before adding the 1 cup of half and half, 1/4 teaspoon dried thyme, and 1/4 teaspoon pepper. Bring to a boil and whisk constantly until thickened.
- Add in the 1/3 cup grated Parmesan and mix until melted.
- Add in the drained Brussels Sprouts and toss to combine. Pour into your baking dish and bake for 30 minutes or until bubble and the Brussels Sprouts are tender and cooked.
- Remove pan from oven and top with 1/2 cup sharp cheddar cheese and bacon pieces. Return to oven for about 8 more minutes, or until the cheese is melted.
Notes
Pro Tip: For this recipe I used frozen Brussels Sprouts that I thawed completely before proceeding with the recipe. Easy way to do this is to let the bag thaw in the refrigerator overnight. Drain and pat dry before using in recipe. If you would like to use fresh Brussels Sprouts, place them in a pot and bring it to a boil. Boil about 6 minutes, or until tender crisp. Don't cook them all the way as they will continue in the oven.
Pro Tip: While you can fry up six slices of bacon to use in this recipe, I chose to use a package of already cooked real bacon pieces. Saving my kitchen from the grease splatter.