Garlic Parmesan Brussels Sprouts with Bacon

Yield: 4 servings
Note: Expect four servings as a main dish.  If serving as a side dish then you should expect 8 servings.


  • 1 lb. bacon
  • 2 1/4 lbs. brussels sprouts, washed, trimmed, and halved
  • Salt & pepper to taste
  • 6 cloves garlic, minced
  • 1 1/2 cups heavy whipping cream
  • 1 1/2 tsp cornstarch
  • 1 tbsp water
  • 1/2 cup grated mozzarella
  • 1/2 cup grated Parmesan
  • Topping
    • Additional Parmesan or Romano cheese for topping
    • Fresh chopped rosemary, thyme, and parsley.


  1. Cook the bacon in a large oven-safe skillet until crispy.  Set aside.
  2. Add the brussels sprouts to the bacon fat, along with salt & pepper.  Cook over medium heat, stirring occasionally, until the sprouts are starting to brown.  About 6-8 minutes.
  3. Add the garlic and stir together until fragrant.
  4. Add the whipping cream.  Reduce to low heat and simmer until the sprouts are tender, about 3-4 minutes.
  5. In a small contain, mix together the cornstarch and water until no lumps remain.  To thicken the sauce, add a small amount of the cornstarch slurry.  You probably won't use all of it, so just use a bit to thicken to your preference.
  6. Cut the cooked bacon into bite-sized pieces.  Add to the pan and mix into the sprouts and sauce.
  7. Remove from the heat.  Sprinkle the mozzarella and parmesan on top.
  8. Bake at 375°F for 15 minutes.
  9. Remove from the oven and serve hot.  Top with extra cheese and fresh herbs, if desired.
Adapted from Cafe Delites.