Prepare to transform your perception of Brussels sprouts forever with this mouthwatering casserole that turns the often-misunderstood vegetable into a crispy, creamy, and irresistible side dish. Imagine tender Brussels sprouts bathed in a rich, velvety Parmesan cream sauce, topped with crispy bacon bits that will make even the most veggie-reluctant family members beg for seconds. This isn't just a recipe—it's a flavor revolution that will elevate your dinner table and prove once and for all that Brussels sprouts can be absolutely delicious!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 pound Brussels sprouts, halved
- 4 strips of bacon, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Preheat the oven to 400°F (204°C). Prepare a 9x13 inch baking dish by lightly greasing it with cooking spray or butter.
- Wash Brussels sprouts thoroughly and trim the ends. Cut each sprout in half lengthwise to ensure even cooking and maximum flavor absorption.
- In a large skillet, cook chopped bacon over medium heat until it becomes crisp and releases its fat, approximately 5-6 minutes. Remove bacon pieces with a slotted spoon and set aside, reserving the bacon grease in the pan.
- Add halved Brussels sprouts to the same skillet with bacon grease. Sauté for 4-5 minutes, stirring occasionally, until they start to caramelize and become slightly golden brown.
- Transfer the sautéed Brussels sprouts to the prepared baking dish, spreading them in an even layer.
- In a mixing bowl, combine heavy cream, grated Parmesan cheese, garlic powder, salt, pepper, and red pepper flakes (if using). Whisk the mixture until well incorporated.
- Pour the cream mixture evenly over the Brussels sprouts in the baking dish. Sprinkle the reserved crispy bacon pieces on top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and continue baking for an additional 10 minutes, or until the Brussels sprouts are tender and the top is golden and slightly crispy.
- Remove from the oven and let the casserole rest for 5 minutes before serving to allow the sauce to set and flavors to meld together.
- Serve hot as a delicious side dish, garnishing with additional Parmesan cheese or fresh herbs if desired.
Tips
- Choose fresh, firm Brussels sprouts and trim them carefully to ensure even cooking.
- Don't skip the bacon grease sauté—this step adds incredible depth of flavor and helps caramelize the sprouts.
- For extra crispiness, use a cast-iron skillet if available when sautéing the sprouts.
- Make sure to cut the Brussels sprouts in half to maximize surface area for caramelization.
- Use high-quality Parmesan cheese for the most robust flavor.
- For a lighter version, you can substitute half-and-half for heavy cream.
- Let the casserole rest for 5 minutes after baking to allow the sauce to set and flavors to meld.
- Optional: Garnish with fresh thyme or parsley for an extra touch of freshness.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 8g
Protein: 10g
Fat: 24g
Saturated Fat: 13g
Cholesterol: 65mg
