Go Back
+ servings
Creamy Garlic Parmesan Brussels Sprouts

Creamy Garlic Parmesan Brussels Sprouts

Course Side
Prep Time 15 minutes
Cook Time 40 minutes
Servings 8


  • 8 slices thick cut bacon
  • 2 tablespoons unsalted butter
  • 2 pounds Brussel sprouts rinsed, stems cut off, any loose leaves removed
  • Kosher salt and pepper to taste
  • freshly ground black pepper to taste
  • 5 cloves garlic minced
  • 1 1/2 cups heavy cream
  • 1 1/2 teaspoons cornstarch
  • 1 tablespoon water
  • 1/3 cup shredded mozzarella
  • 1/4 cup grated parmesan cheese


  • Preheat oven to 375 F.
  • In a large skillet (a Dutch oven works great), fry the bacon over medium-high heat until just crispy. Remove to a paper towel-lined plate.
  • Remove all but 2 tablespoons of the oil left in the skillet.
  • Add the butter (careful, or it'll splatter) and melt.
  • Add the Brussels sprouts and season generously with salt and pepper.
  • Cook until the sprouts brown slightly along the edges, stirring occasionally.
  • Add the garlic and reduce the heat to low. Cook, stirring, for 1 minutes.
  • Add the cream and stir. Simmer, stirring for 3-4 minutes.
  • Make a slurry by stirring together the cornstarch and batter. Slowly stir it into the skillet. Bring the mixture to a simmer, stirring, until it's the desired thickness.
  • Crumble the bacon into the skillet.
  • Spray a 9" x 9" pan with nonstick spray. Pour in the Brussels sprouts and spread out evenly.
  • Top with the cheeses.
  • Bake 15 minutes or until hot and bubbly.