Estimated reading time: 4 minutes
Table of contents
This creamy brussels sprout recipe is by far one of my favorite ways to prepare sprouts! I’m sure this recipe may even convert some of the pickiest of eaters! Especially if you turn it into a creamy brussels sprout and bacon dish!
Indeed, I added bacon sprinkles on top to my sprout’s recipe. That is to say, I think bacon is delicious and it makes everything taste better! Plus, I already had some on hand, precooked. The addition of bacon is totally optional of course.
This side dish is ready in 30 minutes and requires only 5 ingredients. I can eat this all by itself it’s just so good.
This is a keto/low carb and gluten free recipe and only has 6 net carbs. The carbs come from the Brussels and the heavy cream. Feel free to lessen the amount of heavy cream in this recipe if you need to. For obvious reasons, the final product won’t be as creamy but will still be delicious.
Another one of my favorite recipes is my Hot honey Brussels sprouts, you should definitely try it out. Especially if you like spicy food! Or my German potato salad for a tangy and delicious side dish as well.
Ingredients
- Brussels sprouts
- Heavy cream
- Parmesan cheese
- Olive oil
- Salt/pepper
- Bacon (optional)
How to make creamy Brussels sprouts
Time needed: 30 minutes
Creamy brussels sprouts recipe
- Preheat oven to 400 degrees F
- Slice Brussels in half and discard loose outer leaves. Place in an oven safe bowl and add olive oil and salt/pepper. Mix well until sprouts are covered in oil.
- Bake for 20 minutes, uncovered.
- Pour heavy cream and parmesan cheese over top of cooked Brussels sprouts and place in oven for an additional 10 minutes.
- Sprinkle cooked bacon on top
You can cook the Brussels sprouts ahead of time, add the cream and cheese and refrigerate until ready to use. Although, it may take longer than 10 minutes to reheat. Just make sure that they’re hot and bubbly all the way through before you serve them.
I served my creamy bacon brussels sprouts in a small cast iron skillet like THIS one because I love the way it holds onto the heat in the pan. However, a small casserole dish is great to serve these beauties in as well.
Storing and reheating
Creamy brussels sprouts will keep in the refrigerator for 4 days in an airtight container.
This creamy brussels sprout and bacon dish is best on the day it is made. Sadly, it loses some of its cohesiveness when reheated.
The best way to reheat the sprouts is to heat them in the oven on 350 degrees F. Adding some extra parmesan cheese will bring them back to life a bit. Alternately, you can microwave them, but they won’t be as good.
I have some other keto recipes that you should check out like my CHICKEN BACON RANCH CASSEROLE, BUFFALO CHICKEN LETTUCE WRAPS, KETO PEANUT BUTTER COOKIES OR TUSCAN SALMON.
This post contains affiliate links. As an Amazon associate, I may earn commission from qualifying purchases.
LEAVE A STAR RATING OR COMMENT IF YOU LOVE THIS RECIPE AS MUCH AS I DO.
BRUSSELS SPOUTS
Ingredients
- 15-20 each Brussels sprouts 1 netted container of sprouts
- ⅔ cup Heavy whipping cream
- ¼ cup Parmesan cheese grated
- 1 tbsp Olive oil
- Salt/pepper to taste
- 2 slice Bacon cooked
Instructions
- Preheat oven to 400 degrees F.
- Slice brussels sprouts in half and discard loose outer leaves. Place in oven safe dish and add olive oil and salt/pepper. Mix well.15-20 each Brussels sprouts, 1 tbsp Olive oil, Salt/pepper
- Roast brussels sprouts for 15-20 minutes. Remove from oven and add heavy cream and parmesan cheese to dish. Stir well and cook for an additional 5-10 minutes.⅔ cup Heavy whipping cream, ¼ cup Parmesan cheese
- Sprinkle cooked bacon on top of dish before serving.2 slice Bacon
Notes
