Brussels sprouts and bacon in a creamy parmesan sauce

Brussels sprouts and bacon in a creamy parmesan sauce

Sometimes all you need is a quick glance at the recipe ingredients to decide what to cook next. How about this: Brussels sprouts, bacon, cheese, more cheese? Yes, please! This cheesy low-carb casserole is worth it!

Brussels sprouts and bacon in a creamy parmesan sauce

Sometimes all you need is a quick glance at the recipe ingredients to decide what to cook next. How about this: Brussels sprouts, bacon, cheese, more cheese? Yes, please! This cheesy low-carb casserole is worth it!
USMetric
4 servingservings

Ingredients

  • 10 oz. 275 g bacon
  • 1½ lbs 650 g Brussels sprouts
  • 5 5 garlic clove, mincedgarlic cloves, minced
  • 1¼ cups 300 ml heavy whipping cream
  • 5 oz. 150 g shredded cheese
  • 1 oz. 30 g parmesan cheese
  • salt and pepper

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 400°F (200°C).
  2. Chop the bacon into small pieces. Fry until crispy in a hot frying pan. Remove fried bacon and place on a plate. Reserve the fat in the pan.
  3. Cut the Brussels sprouts in halves or quarters depending on their size. Fry in the same frying pan for a few minutes together with the garlic until it gets a nice color.
  4. Add cream or crème fraîche and bring to a boil. Lower the heat and let simmer for a few minutes. Add bacon and combine well.
  5. Pour everything in a baking dish and sprinkle grated cheese and parmesan on top. Bake in the oven for 10 minutes or until the cheese is melted and has a nice golden color.

Tip!

If you want to take this to the next level and get an even more filling meal, fry some eggs or serve with some grilled chicken. You can also make a simple tomato salad with vinaigrette and finely chopped onion.

If you don't like Brussels sprouts, you can use broccoli and cauliflower.

If you have some leftovers, you can keep it in the refrigerator or even freeze it to have a quick and delicious lunchbox ready any time.

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14 comments

  1. 1 comment removed
  2. Lisa
    Can you make the Brussels sprout and bacon parmasen recipe the day before to bake for thanksgiving day
    Reply: #3
  3. Kristin Parker Team Diet Doctor

    Can you make the Brussels sprout and bacon parmasen recipe the day before to bake for thanksgiving day

    It may take longer to cook but it should work.

  4. Steve
    Please please please sort out the ML to Gram conversion on the recipes! the ratio is 1 to 1 yet most of the things I look at are wrong!

    It really affects the outcome of the recipes!

  5. Vicki
    I'm not sure but isn't there a us and metric just above the ingredients list?
  6. Andrew
    Delicious, yummy and very filling I love it
  7. Jenny Whitehouse
    I just love this dish! I substitute the Parmesan with freshly grated Asiago and I use Ghost pepper bacon. The Ghost pepper bacon makes the dish super spicy and a potluck favourite.
  8. Donald
    What is the "grated" cheese? Parmesan?
    Reply: #9
  9. Kristin Parker Team Diet Doctor

    What is the "grated" cheese? Parmesan?

    It's the shredded cheese listed in the ingredients. You can use any kind of cheese you like.

  10. Kim
    What is considered a serving? Size? Cup? Please help.
    Thanks.
    Reply: #11
  11. Kristin Parker Team Diet Doctor

    What is considered a serving? Size? Cup? Please help.
    Thanks.

    That depends on the total volume of your finished dish and how much it cooks down. This recipe makes 4 servings as written.

  12. Katie
    This is phenomenally delicious. Make it immediately. 100 stars.
    Reply: #13
  13. Kristin Parker Team Diet Doctor

    This is phenomenally delicious. Make it immediately. 100 stars.

    Thank you for the stellar feedback! I am glad you enjoyed it so much.

  14. kymboury
    Absolutely delish! I have made it as is a couple times and it is sooooo good. One of our favourites. I followed the directions as written but with frozen Brussel sprouts.
    Reply: #15
  15. Crystal Pullen Team Diet Doctor

    Absolutely delish! I have made it as is a couple times and it is sooooo good. One of our favourites. I followed the directions as written but with frozen Brussel sprouts.

    Thanks for sharing your feedback! I am sure others will be glad to know this works well with frozen brussel sprouts.

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