Golden Brussels sprouts smothered in a rich, cheesy cream sauce and finished with crispy turkey bacon—this is the ultimate low-carb side dish (or indulgent veggie main) your dinner table needs.
📋 Recipe Card
👨🍳 Servings: 4
⏱ Prep Time: 10 minutes
🔥 Cook Time: 20 minutes
🕒 Total Time: 30 minutes
🏷️ Tags: Low-Carb, Comfort Food, One-Skillet
🍽 Dietary Info: Gluten-Free | High-Fat | Low-Carb
🛒 Ingredients Checklist
Main Ingredients:
Brussels sprouts (halved)
Turkey bacon (chopped)
Garlic (minced)
Heavy cream
Grated Parmesan cheese
Shredded mozzarella cheese
Olive oil
Salt & pepper
👩🍳 Instructions
Cook the Bacon
Heat olive oil in a large skillet over medium heat.
Add chopped turkey bacon and cook until crispy (5–7 minutes).
Remove bacon and set aside. Leave drippings in the pan.
Sauté the Brussels Sprouts
Add halved Brussels sprouts to the skillet.
Cook for 6–8 minutes, stirring occasionally, until golden and fork-tender.
Add minced garlic and sauté for 1–2 minutes until fragrant.
Make the Cream Sauce
Pour in heavy cream. Bring to a simmer and let thicken slightly (2–3 minutes).
Stir in Parmesan and mozzarella until fully melted and creamy.
Finish and Serve
Return crispy bacon to the skillet and stir to combine.
Season with salt and pepper to taste. Serve hot.
💡 Notes & Tips
Don’t overcook the garlic—it should be fragrant, not browned.
Use freshly grated Parmesan for best melt and flavor.
Add a pinch of red pepper flakes for a subtle heat kick.
This dish doubles easily for a crowd and reheats like a dream.
🥓 A Decadent Way to Love Brussels Sprouts
Even the staunchest Brussels sprouts skeptics will be converted after one bite of this creamy, bacon-studded dish. Whether you’re making a holiday spread, a cozy weeknight dinner, or just want to glam up your greens, this one-skillet wonder is comfort food at its finest—without the carbs.
📸 Step-by-Step Cooking Guide
1. Crisp the Turkey Bacon
Start with olive oil for flavor, then render the turkey bacon until crispy bits form—these add saltiness and crunch.
Tip: Set the bacon aside, but leave the flavorful oil behind.
2. Pan-Roast the Brussels Sprouts
Place them cut-side down and don’t stir too often. This helps them caramelize and get that beautiful golden color.
Watch For: Deep browning = deeper flavor.
3. Build the Sauce
Add garlic just before the cream to avoid burning. The sauce should coat the back of a spoon.
Cheese Tip: Add cheese off heat to prevent clumping or separation.
4. Bring It All Together
Stir in the bacon last to keep it crispy. Taste before seasoning—cheese and bacon both bring salt.
🧂 Ingredient Notes & Swaps
Brussels Sprouts:
Fresh is best for caramelization. If using frozen, thaw and dry thoroughly before cooking.
Turkey Bacon:
Lighter than pork bacon but still adds savory richness. Feel free to sub with pork, vegan bacon, or pancetta.
Cream & Cheese:
Heavy cream = rich, silky sauce
Mozzarella = stretchy melt
Parmesan = salty, nutty backbone
You can sub with half-and-half for a lighter version or use cream cheese for extra thickness.
🔄 Variations & Serving Ideas
Add-Ins:
Chopped mushrooms or onions sautéed with the sprouts
A sprinkle of toasted almonds or pecans on top
Swap mozzarella for gruyère or fontina for a deeper flavor
Diet-Friendly Tweaks:
Keto: As written—this recipe is perfect.
Vegetarian: Skip bacon or sub with plant-based strips.
Serving Suggestions:
As a side to grilled chicken, steak, or salmon
Over cauliflower mash for a low-carb main
With a poached egg on top for brunch vibes
🧊 Storage, Reheating & Make-Ahead
Storage:
Refrigerate in an airtight container for up to 3 days.
Reheating:
Reheat on stovetop over medium-low or in the oven at 350°F until warm. Add a splash of cream if needed.
Make-Ahead Tip:
Cook bacon and sprouts ahead, store separately. Reheat with sauce ingredients when ready to serve.
🧾 Nutrition (Per Serving – Based on 4 Servings)
Calories: ~380 kcal
Protein: ~12g
Fat: ~32g
Carbs: ~8g (Net: ~6g)
Fiber: ~2g
Allergens: Contains dairy. Check turkey bacon and cheese for additives if sensitive.
❓ FAQ
Q: Can I make this dairy-free?
A: Try using unsweetened cashew cream or full-fat coconut milk and dairy-free cheese alternatives.
Q: Can I use half-and-half instead of heavy cream?
A: Yes, but the sauce will be thinner—reduce slightly longer to thicken.
Q: What’s the best way to get crispy sprouts?
A: Cook them undisturbed, cut-side down for several minutes—don’t rush the caramelization.
Q: Can I make this into a casserole?
A: Absolutely—transfer to a baking dish, top with cheese, and bake at 375°F for 10–15 minutes.
💬 Creamy. Cheesy. Crispy. Addictive.
This dish turns Brussels sprouts into the star of the show. It’s rich, satisfying, and comes together in just one pan. Whether you’re sneaking in veggies or impressing a table full of guests, it hits all the right notes.
📣 Did You Sprout Something Delicious?
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