Home > Recipes > Fall > Brussels Sprouts and Bacon Gratin
by Michelle
November 19, 2012 (updated Jan 25, 2020)
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5 (1 rating)
Ahh, Brussels sprouts. They’re a vegetable and they’re green, which means they’re one of the things that I ran from (kicking and screaming, mind you) for most of my life. I’ve made baby steps toward my acceptance of green vegetables; I’m proud of the fact that I can now eat broccoli without a massive layer of processed yellow cheese on top. Score! Brussels sprouts, though? It’s been a longer, harder road. What I’ve found, however, is that if it’s creamy, crunchy and involves bacon, I’ll most likely eat it. I saw this recipe in The Wall Street Journal waaaaay back in January and saved it with Thanksgiving in mind. I’ve used the last few Thanksgivings to experiment with different ways of preparing Brussels sprouts so that I’ll actually eat them. I haven’t loved everything; however, the Brussels sprout slaw I made two years ago was a winner, and this recipe has definitely been my favorite thus far.
Aren’t Brussels sprouts are so cute?! Tiny little green cabbages… I’m really trying to embrace them! Roasting them with bacon, then tossing them with cream and a bread crumb and Parmesan topping seems to be helping my efforts ;-)
I think part of the vegetable problem as a kid growing up during the 80’s is that back then, most vegetables were simply boiled, which left them overcooked, limp and pretty darn gross. Experimenting the last few years, I’ve found that roasting vegetables ups the flavor quotient tremendously. They become slightly caramelized and crisp, which brings out a lot more flavor.
These Brussels sprouts are roasted with bacon for half of their cooking time, then tossed in cream, covered in a bread crumb and Parmesan topping and baked until the cream is bubbling and the top is golden brown. The combination of textures and flavors makes this a fantastic vegetable dish and perfect for Thanksgiving, when even the pickiest of eaters is likely to try something golden and creamy (totally talking about myself here).
Creamy gratins are definitely a better alternative to fake cheese sauce, and are one more baby step to enjoying naked green vegetables. I just may get there some day ;-)
One year ago: Sweet Potato Gratin with Gruyère
Two years ago: Classic Bread Stuffing Recipe
Three years ago: Cheddar and Chiles Bread
Brussels Sprouts and Bacon Gratin
Yield: 8 servings
Prep Time: 20 minutes mins
Cook Time: 45 minutes mins
Resting time: 15 minutes mins
Total Time: 1 hour hr 20 minutes mins
A creamy Brussels sprouts gratin, complete with bacon and a crunchy bread crumb topping.
5 (1 rating)
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Ingredients
For the Brussels Sprouts:
- 2 pounds (907.18 g) Brussels sprouts
- 6 ounces (170.1 g) bacon, cut into ¼-inch dice
- 2 tablespoons unsalted butter, melted
- ¾ teaspoon (0.75 teaspoon) salt
- Fresh ground pepper
- 1 cup (238 g) + 2 tablespoons heavy cream
For the Topping:
- 1 cup (108 g) plain bread crumbs
- 6 tablespoons grated Parmesan cheese
- 3 tablespoons unsalted butter, melted
- ½ teaspoon (0.5 teaspoon) salt
- ½ teaspoon (0.5 teaspoon) ground pepper
Instructions
Preheat oven to 425 degrees F and adjust oven rack to high position. Remove the outer leaf layers of the Brussels sprouts, slice off the stem ends, and then halve them lengthwise.
In a medium bowl, toss together the Brussels sprouts, bacon, melted butter, salt and pepper. Arrange in a single layer in a 9x13-inch baking dish. Bake for 25 minutes, stirring twice during cooking.
Meanwhile, toss together all of the ingredients for the topping in a small bowl; set aside.
Remove the pan from the oven and pour the cream over top of the Brussels sprouts; use a spoon to toss together, ensuring all of the sprouts are coated in cream. Arrange them again in a single layer in the pan. Sprinkle the topping evenly over the top of the Brussels sprouts. Return to the oven for an additional 15-20 minutes, until the cream is bubbling and the topping is golden brown. Let rest for 15 minutes before serving.
Notes
Nutritional values are based on one serving
Calories: 372kcal, Carbohydrates: 21g, Protein: 10g, Fat: 28g, Saturated Fat: 15g, Cholesterol: 76mg, Sodium: 700mg, Potassium: 536mg, Fiber: 4g, Sugar: 3g, Vitamin A: 1550IU, Vitamin C: 96.6mg, Calcium: 135mg, Iron: 2.4mg
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Author: Michelle
Course: Side Dish
Cuisine: American
Originally published November 19, 2012 — (last updated January 25, 2020)
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53 Comments on “Brussels Sprouts and Bacon Gratin”
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Karen — Reply
We loved the recipe and thank you! It was delicious. The only drawback is …. do I want to spend this much effort on a side dish? Today was fine, all I made was this and roasted chicken breasts. I probably wouldn’t got to this effort when making a more complicated meal. But yes, very good!
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Karen — Reply
My only reservation about this recipe is putting the bacon in with the rest of the casserole. I’m afraid it would turn out chewy instead of crispy, which doesn’t appeal to me. Can you comment on how it turns out?
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Michelle — Reply
Hi Karen, The bacon is not very crisp using this method; if you would like it to be so, I would recommend cooking it in advance then adding it as directed. Enjoy!
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friv 2018 — Reply
Thanks for the recipe! I will be posting it on my blog! thank you
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friv 2019 — Reply
This looks yummy. Of course it is, bacon makes everything just that much better. Here is my favorite Brussels sprout recipe…yep, has bacon.
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jeux de twizl — Reply
It looks very nice, thank you
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Kim — Reply
I’ve made this a couple of times and it’s always been a huge hit! So delicious! My question is, can I prep it all ahead of time except for the final 15-20 minutes of baking??
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Michelle — Reply
Hi Kim, So glad you enjoy this! Yes, you could definitely prepare it ahead of time.
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baixar mobogenie — Reply
i like it
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baixar facebook — Reply
so cute
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Julie — Reply
The first time I see Brussels sprouts, like tiny cabbages, so cute~~
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baixar facebook — Reply
It looks very nice
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mobogenie — Reply
I have not been eating Brussels Sprouts yet, It looks very attractive
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impossible quiz — Reply
This recipe will blow the mind of my wife
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Juegos Friv 3 — Reply
Thanks for the recipe! I will be posting it on my blog!
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happy wheels — Reply
Thanks for the recipe! I will be posting it on my blog!
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Kathleen — Reply
I am a fan of brussels sprouts and make them a million different ways! This was a new version for me and I made it in my wood fired oven. It created the most wonderful toasty, seared sprouts for the first portion of the recipe. I used some pumpkin bread crumbs in the topping and it added a wonderful flavor to the dish. I happened to have an abundance of pumpkin rolls on hand, but you could also use the pumpkin croutons from Trader Joe’s to make bread crumbs for the topping. A nice touch for the holiday. Thanks for the recipe! I will be posting it on my blog!
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kristin — Reply
dumbest question ever but…do you cook the bacon before you add to the brussell sprouts?
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Michelle — Reply
Hi Kristin, Not stupid! You don’t cook the bacon ahead of time; it is roasted along with the Brussels sprouts.
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Indian Restaurant in Panama — Reply
Just too yummy!! my wife just made these Brussels Sprouts and Bacon Gratin and i just loved it… :)
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Deborah N — Reply
Stumbled across your recipe above and made them to eat with Christmas dinner today – YUMMY! Thank you! :)
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Elizabeth — Reply
I made these last night, they were AWESOME. This website never fails me, thank you.
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Mandy — Reply
I was convinced Brussel sprouts were totally gross and stinky for years because I only had them boiled, until I tried preparing them different ways (hello, pancetta and balsamic vinegar!) I made the brussel sprouts according to this recipe, and they were a huge hit! I’ll definitely make these again.
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Chris S — Reply
These were a great addition to our Thanksgiving feast!
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Vicki Pieranunzi — Reply
Just had these for Thanksgiving dinner made by the Brown Eyed Baker herself! They are absolutely delicious. I will be making these pretty often as brussel sprouts are a regular here anyway.
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Sophie — Reply
Brussel sprouts remind me so much of Christmas! Along with Christmas cake which I have already begun making! I shared the recipe on my blog bakingblondebites.com! Please check it out!
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Jen — Reply
Do you have any suggestions if you wanted to do this with frozen brussel sprouts? I was thinking you could let them thaw and then bake them longer???
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Michelle — Reply
Hi Jen, I’ve never used frozen Brussels sprouts but I would imagine you could thaw them (and make sure you drain and dry them), then proceed with the recipe.
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Jen —
Thanks so much! I have some in my freezer and this recipe LOOKS AMAZING! Can’t wait to try it. Thanks for sharing
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Laura Dembowski — Reply
I love Brussels sprouts! They are my favorite vegetable. They are for sure great in slaw and also roasted witg balsamic vinegar or curry powder.
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Genn — Reply
yuuum! I love brussels sprouts! this looks fantastic!
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Kevin (Closet Cooking) — Reply
A great way to enjoy some brussels sprouts!
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Karen (Back Road Journal) — Reply
My husband was just like you and has only started eating and liking brussels sprouts for the last couple of years. I know he will really love this recipe.
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Ashley @ Wishes and Dishes — Reply
I just discovered a love for brussels sprouts! I love them roasted and crispy. This looks amazing…
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Fran@fransfavs.com — Reply
Oh, these look absolutely scrumptious–putting them on my must-make list! In the meantime, expand your Brussels sprouts horizon with this fabulously delicious breakfast dish–my husband and I made it twice in one week! http://www.fransfavs.com/2012/10/poached-eggs-with-creamy-brussels-sprouts-and-bacon/
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Heather — Reply
I love Brussel sprouts! I slice them thin and stir fry them in a little olive oil, then when they are crispy, I put a splash of balsamic vinegar on them and lots of brown sugar. Yum! I can’t wait to try this recipe! Thanks.
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Susan Sunde — Reply
Have you tried using panko (sp?) crumbs?
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Michelle — Reply
Hi Susan, I have used them many times, and you could definitely substitute them here for the plain bread crumbs if you’d like.
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Penney — Reply
This is my favorite way to prepare brussels sprouts. They are ridiculously addictive prepared this way. (Yes, Brussels sprouts)
8 ounces bacon, diced
1/2 pound shallots, thinly sliced
2 tablespoons balsamic vinegar
4 teaspoons sugar
1 1/2 pounds brussels sprouts, trimmed, halved and each half sliced into quarters
1 tablespoon unsalted butter as needed
Kosher salt and pepper
Fry the diced bacon until crispy, remove to paper towels to drain. Remove all but 1 tablespoon of bacon fat from pan, but save the excess – that stuff is liquid gold.
Sauté shallots in bacon fat until browned, then add the salt, vinegar and sugar. Continue to cook, stirring, for 1 minute or until shallots are nicely glazed. Remove from skillet.
Add a tablespoon each of unsalted butter and reserved bacon fat. Sauté the sliced Brussels sprouts until tender crisp. Add glazed shallots, bacon and salt and pepper to taste. -
Anna @ Crunchy Creamy Sweet — Reply
Brussels sprouts were one of my favorite veggies when I was little. Now my kids enjoy it too! Love this grating idea – definitely should appear on Thanksgiving table!
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Tracey — Reply
I posted brussels sprouts today too! I adore this gratin, I think it would win over most sprout-haters :) Bacon is pretty much a requirement when you’re talking brussels sprouts!
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Linda — Reply
I must be one of the few who likes brussel sprouts. I live in the middle of no where and have never seen a fresh one. Will be leaving after Thanksgiving and hope to find some fresh ones. Have only eaten frozen ones.
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Stephanie @ Girl Versus Dough — Reply
Wowza. This is everything I love in one dish. YUM!
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Rachel (Two Healthy Plates) — Reply
I’m a fairly new Brussels Sprouts convert but this looks too good not to try! Yum =)
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Anita at Hungry Couple — Reply
I actually do like Brussels sprouts but am always looking for new ways to prepare them. I like the idea of the breadcrumbs on top!
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What a wonderful spin to Brussels Sprouts! I’m betting with bacon my Husband would eat it!!
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amanda @ fake ginger — Reply
Oooh, I love this! If I was cooking TGiving, this would definitely be on my menu! Looks delicious!
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Blog is the New Black — Reply
One of my favorite side dishes!
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little kitchie — Reply
looks and sounds absolutely amazing! i’m the weirdo kid who always loved brussels sprouts growing up, but now that i know how to actually cook them well, and have recipes like this around, they are one of my absolute favorites! thanks for sharing this!
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Amy Driscoll — Reply
This looks yummy. Of course it is, bacon makes everything just that much better. Here is my favorite Brussels sprout recipe…yep, has bacon. This one even has my “green-vegetable-hating” husband going back for seconds and requesting I make it. http://www.tasteofhome.com/Recipes/Company-Brussels-Sprouts
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Connie the Cookie Monster — Reply
how do u make brussel sprouts look so good?!
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Coleen's Recips — Reply
My mother was born in England so we grew up eating brussel sprouts and yes, they were boiled and gross. However, I’ve rediscovered them in the last couple of years and the fresh ones, quartered and sauted in a little bacon drippings it’s the cats meow!! I’m very anxious to try your recipe, thank you for sharing it!!
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Katie @ Blonde Ambition — Reply
I always hated Brussels sprouts as a kid because my mom usually boiled or steamed them- yuck! They are so good roasted though, and I’m sure bacon and cream can’t hurt ;D
