So, About Creamy Sprouts With Bacon…
Okay, I know what you’re thinking: Brussels sprouts? Creamy? Bacon? As a trio? Trust me! The first time I made this dish was a last-minute panic on a chilly Wednesday when all I really wanted was soup but realized I had just about nothing in the fridge except a tired bag of sprouts and, well, bacon because someone (me) always grabs bacon. I tossed it together, half-expecting something edible at best—ended up with glowing reviews and practically no leftovers. Who knew?! You just can’t predict family taste buds. And honestly, there’s something pretty satisfying about turning a controversial veggie into the star of the show (plus, any excuse to fry bacon, right?).
Why Make This? Here’s the Inside Scoop
I make this when I need something warming that isn’t yet another potato dish, or, when the kids have sighed dramatically at the idea of Brussels sprouts (they totally forget the main ingredient halfway through their second helping, ha). My family goes a bit nuts for this creamy, smoky goodness — it turns sprouts from “ugh, do I have to?” into “please, can we have seconds?”. Oh, and let’s be real, the bacon does most of the heavy lifting (don’t tell the sprouts). Plus, it actually works for weeknights when you’re scraping the bottom of the veggie drawer and can’t deal with dishes that use every pot you own. The only thing mildly annoying is slicing all those little sprouts… but it’s worth it. Promise.
What You’ll Need (With Some Substitutions Because, Life)
- 500g Brussels sprouts, trimmed & halved (or quartered if they’re huge)
I’ve tossed in a handful of frozen ones in a pinch—just cook a little longer. My grandma swore by super-fresh, but honestly, sometimes you just grab what’s there. - 6 strips streaky bacon, chopped up (but back bacon works too, and yes, I’ve used smoked turkey rashers when bacon has run dry… not the same, but not bad)
- 2 cloves garlic, smashed and chopped up (if you’re out, a little pinch of garlic powder works, but fresh is best)
- 1 small onion, diced (sometimes I use shallots—fancy!—but any old onion is fine)
- 150ml double cream (heavy cream, or that thick pouring stuff from the local shop—don’t stress; single cream is okay but sauce will be runnier)
- 1 tsp Dijon mustard (classic yellow works for more of a kick, or skip if you’re feeding suspicious kids)
- Good pinch salt & black pepper
- A little knob of butter (or a splash of oil if you’re out of butter—I’ve tried both, and butter just tastes happier here)
- Optional: A handful of grated cheese (cheddar, gruyère, whatever is lurking in your fridge, even that odd bit of blue cheese isn’t as weird as you’d think)
How To Make Creamy Sprouts With Bacon (My Way, More or Less)
- Start with the bacon. Grab a big frying pan (I use my ancient nonstick skillet with the slightly-warped bottom, but any frying pan will do). Fry the chopped-up bacon over a medium heat till it’s crispy and lovely. No need to add oil first—the bacon sorts itself out just fine here. And, if your bacon starts to burn around the edges, just nudge the heat down a bit.
- Onions and garlic join the party. Chuck in the diced onion and cook till it turns soft and a bit golden (probably about five minutes, if you’re keeping track). Next, add the garlic for, oh, 30 seconds—just enough so the kitchen smells amazing (this is usually where I get the “What’s for dinner?” chorus).
- Sauté the sprouts. Tip in all your Brussels sprouts. Give everything a good stir, get those little green fellas coated with bacon fat and onion goodness. Fry for about 5 minutes, letting them brown a little—if a few bits look a bit dark, that’s actually a win in my book. Don’t panic if the pan seems crowded, they shrink a bit.
- Add the cream and flavour. Pour in the cream and swirl in the Dijon. Bring to a gentle simmer. Don’t let it full-blown boil or you might end up with split cream; learned that the hard way, and let’s just say it’s not a looker. Add salt, lots of cracked black pepper, and give it another good stir. If you’re adding cheese, now’s the moment.
- Let it cook down. Reduce heat to low. Let everything bubble gently until the sauce thickens up and those sprouts are fork-tender but not mush (tends to be 7-10 minutes, but honestly, I just taste one and decide when it’s ready). Sometimes I cover the pan for a bit if the sprouts are stubborn.
- Serve up! Give it a final season check (I probably taste too much at this point, blame the creamy sauce). Spoon into a big bowl, or just plop it in the center of the table. I always finish with a little more cracked pepper, looks fancy for basically no effort.
A Few Notes — What I Wish I’d Known Sooner
- If the bacon’s really fatty, you can pour off some grease before adding onions. Or just revel in the decadence, your call!
- Don’t skip browning the sprouts — it makes a world of difference in flavour (otherwise it can taste a bit “meh”).
- Actually, I find it works better if you cut the sprouts smaller – they soak up more creamy sauce. Unless you like a firm bite, then keep ‘em chunkier.
- If you’re sensitive to salt, watch out—bacon and cheese combine forces.
Variations I’ve Toyed With (and One Flop)
- Tossed in a handful of peas once — looked weird, tasted good. Kids didn’t love it, but hey, more for me.
- A splash of white wine with the cream – works if you want to go a bit posh (just cook it off for a minute).
- I tried coconut cream, thinking it’d be clever—nope, I didn’t love it. Maybe that’s just me.
- Added chopped cooked potatoes to make it more filling. It sort of became a meal on its own, which isn’t a bad thing but felt a bit like a hash.
Equipment (But You’ve Got Options!)
- Large frying pan/skillet – nonstick is nice, but my mate once used a cast iron one and raved about crispy bits
- Chopping board and a halfway decent knife (I used a bread knife in a pinch, worked but not ideal)
- Wooden spoon, unless you fancy using something else. Don’t overthink it.
If you’re short a pan, I’ve even started these off in a pot and finished under the grill for a top crust. It’s not the traditional way but does the job.
How To Store…If You Even Need To
Covers and keeps nicely in the fridge for a couple days (though honestly, in my house it never lasts more than a day!). If you do manage to save some, reheat gently in a pan—maybe add a splash of cream or milk if it’s thick. Microwaving works, but can make the sprouts a bit soft and sad-looking. Still tasty though.
Serving — My Personal Traditions
I almost always serve this family-style, just plunked in the middle so folks can dig in. Great with roast chicken or steak. Once, we had it with crusty bread and nothing else – perfect if you ask me. My sister sprinkles on chili flakes at the table, which I said was weird…until I tried it myself.
Pro Tips (Aka: Don’t Do What I Did)
- Once, I tried rushing the sprouts and ended up with crunchy middles… good for your teeth, not for this dish. Just give them the time they need.
- Careful with the cream heat; I once wandered off and came back to a weird split mess. Keep it gentle, it’ll reward you.
- This is definitely better with freshly ground pepper – sounds snobbish, but it’s true.
Some FAQs From Friends & Family (or Strangers!)
- Can you make creamy sprouts with frozen Brussels sprouts? Yep, I do it when I need to. Just cook them a bit longer, as they’re super watery when frozen. Not quite as much snap, but hey—it works.
- What about vegetarians? I’ve swapped bacon for mushrooms (especially chestnut ones) and added a splash of liquid smoke. Not exactly the same thing but surprisingly moreish.
- Does the cheese really matter? Nah, but I reckon a little sharp cheddar gives it something extra. I’ve even used the odd bits left in a bag from taco night.
- Can I use milk instead of cream? Ehh, sort of. The sauce turns out much thinner and less luxurious, but if that’s all you’ve got, just go with it. Maybe toss in an extra bit of cheese to thicken.
- What if my sauce splits? Ugh, been there! Whisk in a spoonful of cold cream off the heat, usually saves the day. Or, just pretend you meant for it to look rustic!
- Is it better the next day? I actually think so, the flavors sort of meld together. Warm it up slowly and you’ll see what I mean.
Oh, and completely unrelated but…how is it that I always manage to get cream on the handle of every pan I own, no matter what I’m cooking? Life’s little mysteries. Anyway, hope you and your bunch enjoy these creamy sprouts as much as mine does (or at least put up with them cheerfully).
Ingredients
- 500g Brussels sprouts, trimmed and halved
- 150g bacon, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1/4 teaspoon ground nutmeg
Instructions
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1Heat olive oil in a large skillet over medium heat. Add chopped bacon and cook until crispy. Remove bacon with a slotted spoon and set aside, leaving the fat in the pan.
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2Add Brussels sprouts to the skillet and sauté for 6-8 minutes, stirring often, until they begin to brown and soften.
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3Stir in the minced garlic and cook for 1 minute until fragrant.
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4Reduce heat to low and pour in the heavy cream. Add nutmeg, Parmesan cheese, salt, and black pepper. Stir to combine.
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5Simmer for 7-10 minutes, stirring occasionally, until the sauce thickens and the sprouts are tender.
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6Return the cooked bacon to the skillet, toss everything to combine, and serve hot.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
320cal
Protein:
11gg
Fat:
25gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
14gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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