Cheesy Brussel Sprouts Recipe made with Brussels sprouts, bacon, shallots, butter, cream, Cheddar, and Gruyere for a rich, comforting side dish.
So, I’ve gotta be honest—you know those foods you grow up convinced you hate, and then one day out of nowhere they sneak back into your life like, “Hey, surprise, you actually like me”? That was me with Brussels sprouts. I used to avoid them the way people avoid the middle seat on a long flight. But then, a couple years ago, during this slightly chaotic family trip—one of those gatherings where everyone’s talking over everyone and you’re half-laughing, half-exhausted—my aunt brought out this dish that smelled like pure cozy bliss.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
It was this cheesy Brussels sprouts bake, all golden and bubbly, and honestly… I wasn’t prepared for how good it looked. My husband nudged me like, “You’re trying that whether you want to or not.” I remember thinking, “Okay, universe, is this a setup?” But the moment I took a bite, something inside me just melted—kind of like the cheese, actually. It had that comforting, holiday-dinner feeling that hits you in the chest out of nowhere, and suddenly you’re 12 again sitting at your grandmother’s table even if you’re actually in a crowded kitchen with cousins yelling about football.
So when we got home, I told myself I’d make my own Cheesy Brussel Sprouts Recipe—not an exact copy of hers, because I’m not nearly disciplined enough to follow any recipe to the letter—but something with the same cozy vibe. And now it’s honestly one of those dishes I turn to whenever I need a little emotional boost. Funny how food does that, right? It sneaks into your memory without asking.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Cheesy Brussel Sprouts Recipe?
You know how some dishes practically beg you to love them? This Cheesy Brussel Sprouts Recipe is like that—quietly confident in the corner of the dinner table like, “Don’t underestimate me just because I’m a vegetable.” And I’ll admit… it works. Between the bacon, the Gruyere, the cream, all those warm flavors—it’s like comfort food put on a blazer and decided to be classy for a night.
But what I think really sells this is how unexpectedly good it is. Brussels sprouts can be hit or miss depending on how they’re cooked—sometimes amazing, sometimes like they just want to argue with you. But in this cheesy, creamy situation? They behave beautifully. And the recipe itself is simple enough that you can make it after a long day without wanting to collapse on the kitchen floor. There’s something kind of soothing about that, in a world where half the things we cook feel like tiny projects. Do you agree? Maybe you’ve had a similar “oh wow this is way easier than I expected” moment with a dish.
Ingredient Notes:
Let’s talk ingredients for this Cheesy Brussel Sprouts Recipe, because honestly they each bring their own little personality to the pan. And isn’t that half the fun of cooking—figuring out which flavors play well together and which ones are just there for emotional support?
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Bacon: The smoky troublemaker that makes everything else taste better. I mean… it’s bacon. Enough said.
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Butter: If this dish had a warm hug built into it, the butter would be the hug.
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Shallots: Softer, sweeter, slightly fancy onions. They give the sprouts a gentle lift.
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Brussels sprouts: When they caramelize just right, they go from “meh” to “wait, why is this so good?”
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Cayenne pepper: A tiny nudge of heat—like the culinary equivalent of a wink.
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Heavy cream: The glue that pulls everyone together in this cheesy story.
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Cheddar cheese: Sharp, punchy, adds color and attitude.
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Gruyere: The elegant star, like the friend who shows up wearing cashmere and makes everyone else look underdressed.
How To Make Cheesy Brussel Sprouts?
Let’s walk through this Cheesy Brussel Sprouts Recipe together. Imagine we’re both in the kitchen, chatting, probably burning at least one piece of bacon because we got distracted. Happens to me constantly.
Step 1: Make the Bacon
Preheat your oven to 350°F, grab an oven-safe skillet, and cook your bacon until it’s crisp and golden. You’ll want to snack on it—I always do—but try, just this once, to save most of it. Set it aside on paper towels, and pour off most of the bacon fat (but don’t scrub the skillet clean—you want that flavor).
Step 2: Sauté the Shallots
Add butter to the same skillet. It melts into all that leftover bacon goodness, which feels slightly chaotic but in the best way. Toss in your minced shallots and let them soften for a couple minutes. They smell incredible at this stage—like the promise of good things.
Step 3: Cook the Brussels Sprouts
Add your halved Brussels sprouts, sprinkle with cayenne and salt, and let them cook for about ten minutes. They’ll start getting those little caramelized edges that make them taste amazing. Honestly, this is where the sprouts win you over.
Step 4: Add Cream & Cheese
Turn off the heat. Pour in the cream—it’ll swirl around like it’s trying to coat every sprout. Then add the Cheddar, Gruyere, and the bacon you saved earlier. Everything starts looking suspiciously irresistible at this point.
Step 5: Bake Until Golden
Pop the skillet into the oven for about 15 minutes. When it comes out bubbling and golden, like a cozy autumn casserole you’d bring to a potluck just to show off a little, it’s done.
Storage Options:
Leftovers from this Cheesy Brussel Sprouts Recipe actually hold up surprisingly well. Store them in the fridge for up to three days, and reheat in the oven if you want them a little crispy again. The microwave works too, though they might lose a tiny bit of that fresh-from-the-oven texture. You can freeze them—but dairy sometimes gets a little weird after thawing, so just know the texture might shift slightly. Not bad, just… different.
Variations and Substitutions:
One thing I LOVE about this Cheesy Brussel Sprouts Recipe is how adaptable it is. Some days you just want to mix things up, you know?
Want To Save This Recipe?
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Add garlic if you want something bolder.
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Use mozzarella or fontina instead of Cheddar for extra meltiness.
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Swap bacon for pancetta, or even turkey bacon if that’s your thing.
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Add mushrooms for a deeper, earthier vibe.
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Use half-and-half instead of heavy cream if you’re feeling lighter.
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Skip the cayenne if you want mild comfort instead of subtle heat.
Ever tried smoked gouda in a Brussels sprouts bake? Honestly—dangerously good.
What to Serve with Cheesy Brussel Sprouts?
You can pair this Cheesy Brussel Sprouts Recipe with pretty much anything. It’s like that side dish that gets along with everyone at the party.
Here are a few of my favorites:
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Grilled chicken
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Pork chops
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Salmon (the sprouts balance the richness so well)
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A fresh salad
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Mashed potatoes or mashed cauliflower
On holidays, this dish disappears embarrassingly fast. People always come back for “just a little more,” which is code for “I’m taking half the skillet.”
Frequently Asked Questions:
Are the Brussels sprouts crispy or soft?
A mix of both—soft centers, caramelized edges. Kind of the best of both worlds.
Can I prep this ahead?
Definitely. Assemble everything up to the cheese, refrigerate, and bake when needed.
Can I use frozen Brussels sprouts?
You can, but fresh gives you a way better texture and flavor. Frozen tends to soften faster.
If you try this Cheesy Brussel Sprouts Recipe, please tell me how it turned out—I genuinely love hearing your kitchen stories. Did someone at your table suddenly become a Brussels sprouts believer? Did you tweak something wild? Either way, I’m all ears… and honestly can’t wait to hear what you think.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cheesy Brussel Sprouts Recipe
Ingredients
- 5 bacon strips
- 3 tablespoons butter
- 2 small shallots minced
- 2 lb Brussels sprouts halved
- Kosher salt to taste
- ½ teaspoon cayenne pepper
- ¾ cup heavy cream
- ½ cup shredded Cheddar cheese
- ½ cup shredded Gruyere cheese
Instructions
Prepare the Bacon
- Preheat the oven to 350°F. In an oven-safe skillet set over medium heat, cook the bacon until crisp and golden. Transfer the cooked bacon to a paper towel–lined plate and allow it to drain. Carefully remove excess bacon fat from the skillet.
Sauté the Shallots
- Return the skillet to the stovetop. Add the butter and allow it to melt. Stir in the minced shallots and sauté for approximately 2 minutes, or until they soften and become fragrant.
Cook the Brussels Sprouts
- Add the halved Brussels sprouts to the skillet. Season with kosher salt and cayenne pepper. Cook for about 10 minutes, stirring occasionally, until the Brussels sprouts begin to soften and lightly caramelize.
Add the Cream and Cheeses
- Remove the skillet from the heat. Pour the heavy cream evenly over the Brussels sprouts. Sprinkle the shredded Cheddar, shredded Gruyere, and the crumbled cooked bacon over the top.
Bake Until Golden and Bubbly
- Place the skillet in the preheated oven and bake for approximately 15 minutes, or until the cheeses have melted and the top is lightly golden and bubbling. Serve immediately.
Notes
- Ensure the bacon is labeled gluten-free, as some brands may use additives.
- Verify that the shredded cheeses do not contain anti-caking agents sourced from gluten.
- Heavy cream, butter, shallots, and Brussels sprouts are naturally gluten-free.
- Seasonings such as cayenne pepper and kosher salt should also be checked for certified gluten-free labeling when needed.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
