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. 280 g bacon, cut into small pieces
  • 1½ lbs 650 g Brussels sprouts, cut in halves or quarters
  • 5 5 garlic clove, mincedgarlic cloves, minced
  • 1¼ cups 300 ml heavy whipping cream
  • 1 cup (4 oz.) 240 ml (110 g) cheddar cheese, shredded
  • ¼ cup 60 ml parmesan cheese
  • salt and pepper
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Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Fry the bacon until crispy in a hot frying pan. When done, remove and place on a plate. Reserve the fat in the pan.
  3. Fry the Brussels sprouts in the same frying pan for a few minutes together with the garlic until it gets a nice color.
  4. Add cream 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 with shredded 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. 2 comments removed
  5. Andrew
    Delicious, yummy and very filling I love it
  6. 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.
  7. 2 comments removed
  8. Kim
    What is considered a serving? Size? Cup? Please help.
    Thanks.
    Reply: #11
  9. 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.

  10. Katie
    This is phenomenally delicious. Make it immediately. 100 stars.
    Reply: #13
  11. 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.

  12. 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
  13. 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.

  14. Sylvia
    This was a delicious side to duck breasts, but it was very, very, very salty! I used smoked pancetta and used more than it recommended (about 6grams more per serving, so not that bad). I would definitely recommend using unsmoked bacon, or not to use the bacon fat to cook the sprouts + cream.
    I served it with avocado and baby spinach, and they helped balance the saltiness (thankfully I was allowed extra carbs that day :)
    I will definitely cook this again, it's perfect for a rainy or cold winter night in.
    Reply: #17
  15. Britta Patterson
    This was a delicious side to duck breasts, but it was very, very, very salty! I used smoked pancetta and used more than it recommended (about 6grams more per serving, so not that bad). I would definitely recommend using unsmoked bacon, or not to use the bacon fat to cook the sprouts + cream.
    I served it with avocado and baby spinach, and they helped balance the saltiness (thankfully I was allowed extra carbs that day :)
    I will definitely cook this again, it's perfect for a rainy or cold winter night in.

    Thank you for your feedback and helpful suggestions! I am glad that you enjoyed as it sounds like a delight with duck breast.

  16. Angela Day
    Have made this several times now. First time added ham & cheddar. It was extremely salty and we didn't care for the cheddar.

    Have finally settled on diced grilled or roasted chicken breast & mozzarella. It's absolutely delicious! Making it again as I type this.

    One suggestion, since this dish tends to be salty because of the bacon, you may not want to add any salt until tasting the final product.

    Reply: #19
  17. Crystal Pullen Team Diet Doctor

    Have made this several times now. First time added ham & cheddar. It was extremely salty and we didn't care for the cheddar.
    Have finally settled on diced grilled or roasted chicken breast & mozzarella. It's absolutely delicious! Making it again as I type this.
    One suggestion, since this dish tends to be salty because of the bacon, you may not want to add any salt until tasting the final product.

    Thanks for sharing, Angela!! This dish looks amazing and I just might make it for dinner tonight :) Sounds like it would be a good idea to taste, then add in the salt.

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