Cheese Brussels sprouts with balsamic, garlic, bacon and pine nuts. If you think you don’t like Brussels sprouts, this Cheesy Bacon Brussels Sprouts recipe will change your mind. Ready in just one frying pan in less than 30 minutes! Serve with sumac chicken, smoked tri-tip, or crispy panko shrimp.
Enjoy these delicious skillet roasted Brussels sprouts for your Thanksgiving meal or any night of the week. Don’t forget to drizzle with the balsamic vinegar glaze!
Yesterday I grilled ham for dinner. It is usually served with mashed potatoes and honey mustard sauce. But since Scott decided to go on a low carb diet with me, I had to come up with another side dish.
I was feeling a little creative and decided to come up with a new recipe. I took the Brussels sprouts out of the fridge, knowing full well that Scott hates them. 😉
To hide the Brussels sprouts, I decided to include an ingredient that I knew Scott couldn’t resist. Cheese and bacon! The result is this delicious cheesy Brussels sprouts recipe. In case you were wondering, Scott asked for a refill.
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🧐 Why you’ll love this recipe
Cheese Brussels sprouts are so much better than regular Brussels sprouts! It’s an easy recipe that anyone can master. The recipe can be adjusted to your taste.
🔖 Materials and Substitutes
Brussels sprouts: Choose fresh, unblemished Brussels sprouts. Bacon: Bacon adds extra flavor and crunch. Cheese: I like Asiago cheese, but you can use any cheese you like, like mozzarella, sharp cheddar, or parmesan. Pine nuts: Pine nuts are expensive but add great flavor to this dish. You can omit them if you wish. Butter: You can also use olive oil instead. Garlic: Fresh, unbottled garlic cloves. Balsamic vinegar:
*Ingredient details are listed in the recipe card at the bottom of the article.
🧀 How to make Cheesy Brussels Sprouts
Step 1: Cut Brussels sprouts in half and place in a medium-sized bowl. Sprinkle with 1 tsp. salt and enough water to completely cover them.
Step 2: Soak for 30 minutes. (Soaking the Brussels sprouts in salt first will eliminate the bitterness).
Step 3: Fry the bacon until crispy. Remove the bacon from the pan and drain on a plate lined with paper towels. Reserve 1 tablespoon of bacon grease from skillet.
Step 4: Fry the pine nuts in the bacon grease until slightly browned and remove from the pan.
Step 5: Melt the butter in the same skillet. Drain the water and add the Brussels sprouts. Crumble the bacon and add half to the pot with the garlic, salt, pepper, and balsamic vinegar. Stir to combine, then cook over medium heat for about 5 minutes or until fork-tender.
Step 6: Stir in remaining bacon, pine nuts, and shredded cheese. Stir into Brussels sprouts just before serving. Finish by adding balsamic vinegar or balsamic glaze.
🍽 Providing suggestions
Low-carb cheesy Brussels sprouts are the perfect side dish. It also goes great with beef such as smoked brisket.
Are there any smokers? no problem! Brussels sprouts can be served with main dishes like grilled jerk chicken or Instant Pot ham.
However, this dish is hearty and satisfying and can actually be eaten as a meal instead of a side dish. OK, that might be a bit of an exaggeration, right?
🤷🏻♀️ Recipe FAQ
Trimming Brussels sprouts couldn’t be easier. First, cut off the brown end of the stem. Next, remove any discolored, brown, or unattractive outer leaves. Boom, it’s almost over!
If you’re looking for crispy edges and caramelization, it’s better to cook your Brussels sprouts in a cast iron skillet instead of boiling them. In fact, boiling will weaken the taste and aroma of Brussels sprouts.
If you want to blanch Brussels sprouts before using them in a recipe, blanch them whole if they are small or slice them in half if they are large.
👩🏼🍳Pro Tips
Be sure to wash Brussels sprouts and cut them before cooking. To trim, cut off the brownish ends of the stems and remove the outer yellow leaves. Save Brussels sprouts whole or cut them in half or quarters. Before cooking Brussels sprouts, soak them in salted water for about 30 minutes to extract the bitterness. Brussels sprouts can be eaten raw, but they’re also delicious shaved into coleslaw or salads. To roast Brussels sprouts in the oven, set the oven temperature to 400 degrees Fahrenheit. Drizzle Brussels sprouts with olive oil, salt, and pepper and roast on a baking sheet for 35 minutes. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
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📖Recipes
cheese brussels sprouts
Delicious, low-carb, cheesy Brussels sprouts are the perfect side dish.
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Quantity: 4 for one person
calorie: 343kcal
Instructions
Wash the Brussels sprouts and remove any rough edges.
Cut Brussels sprouts in half and place in a medium bowl. Sprinkle with 1 tsp. salt and enough water to cover them completely. Soak Brussels sprouts for 30 minutes.
Fry bacon until crispy. Remove bacon from pan and drain on paper towels. Drain all but 1 1/2 teaspoons bacon grease from pan.
Toast the pine nuts in the remaining 1 1/2 teaspoons bacon grease until slightly brown, then remove from the skillet.
Melt the butter in the same pot. Drain the water and add the Brussels sprouts. Crumble half of the bacon and add half to the pot along with the garlic, salt, black pepper, and balsamic vinegar. Stir to combine, then cook over medium heat for about 5 minutes or until fork-tender.
Mix remaining bacon with pine nuts and shredded cheese. Stir into Brussels sprouts just before serving. Drizzle with balsamic vinegar glaze, if desired.
Precautions
Be sure to wash Brussels sprouts and cut them before cooking. To trim, cut off the brownish ends of the stems and remove the outer yellow leaves. Save Brussels sprouts whole or cut them in half or quarters. Before cooking Brussels sprouts, soak them in salted water for about 30 minutes to extract the bitterness. Brussels sprouts can be eaten raw, but they’re also delicious shaved into coleslaw or salads. To roast Brussels sprouts in the oven, set the oven temperature to 400 degrees Fahrenheit. Drizzle Brussels sprouts with olive oil, salt, and pepper and roast on a baking sheet for 35 minutes. Store in an airtight container in the refrigerator for up to 4 days.
nutrition
Provided by: 1waiter | calorie: 343kcal | carbohydrates: 14g | protein: 15g | fat: 27g | Saturated fat: 9g | cholesterol: 41mg | sodium: 1116mg | potassium: 585mg | fiber: 5g | sugar: 3g | Vitamin A: 1067IU | Vitamin C: 97mg | calcium: 220mg | iron: 2mg
This recipe was originally published on March 21, 2017 and updated on November 8, 2019 with detailed photos, cook tips, and FAQs. The amount of salt and bacon fat was also reduced by half.
