Creamy Baked Brussels Sprouts will be a side well worth serving this Thanksgiving. I’ve taken a classic holiday veggie and amped it up. Just you wait: your family will request this creamy and flavorful side dish each year!
This is a sponsored post by Shamrock Farms. All opinions are my own.
You’ll want to serve your Brussels sprouts this way all season! A touch of bacon adds fab flavor to this Creamy Baked Brussels Sprouts recipe, and the dish is made even more delightful with the addition of heavy cream, cheese, and fresh herbs.
It’s easy to create flavorful, favorite dishes when you have great ingredients on hand. Find the best Brussels sprouts you can for this dish, along with quality heavy whipping cream. In the Phoenix area, I’m happy to be able to pick up Shamrock Farms dairy products.
I’ve partnered with Shamrock Farms on other sponsored recipes because they offer such quality products that all start with pure, fresh milk from their family of local farms. They don’t add artificial growth hormones, and their products are crafted using a hands-on approach they’ve been refining for three generations.
Check out these recipes I made using Shamrock Farms dairy products:
Creamy Baked Brussels Sprouts is really easy to make, which is just one reason it’s great to serve as a side dish for Thanksgiving. There’s always so much rushing around on the big day, trying to make all the favorites, get appetizers ready, and set the table.
The Brussels sprouts get seared in the skillet on the stovetop (so good for adding that tasty caramelization), then, after adding a few other ingredients, you pop the skillet in the oven to bake.
This is a dish that, unfortunately, you can’t really make in advance. BUT… the good news is that it’s easy to make and you only need one pan (I used a cast iron skillet, but any ovenproof skillet will work).
Put on your stretchy pants because you’ll want seconds of this indulgent dish. You’ll love the touch of salty bacon that pairs with those Brussels spouts! And hello? Who would pass up the creamy, dreaminess included in this dish?
Find a Few More Brussels Sprouts Recipes
Grab yourself a coupon for $1 off any two Shamrock Farms products, find where you can purchase products, and pop around the Shamrock Farms site for more recipes.
How do you typically prepare Brussels sprouts? I hope you give Creamy Baked Brussels Sprouts a try this season. I guarantee you and yours will love it!
Patricia Conte/Grab a Plate
Yields Serves 4-6
5 based on 9 review(s)
- 1-1/2 tablespoons bread crumbs
- 1/4 teaspoon olive oil
- 1 lb. Brussels Sprouts, stems trimmed, outer leaves removed if needed, and heads cut in half
- 3-4 slices bacon, cooked then torn into small pieces
- 1/4 cup onion, diced
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 3/4 cup heavy cream
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon fresh thyme, extra for garnish
- Add the bread crumbs to a small bowl with the olive oil and stir to combine. Set aside.
- Cook the bacon in an ovenproof skillet (I used a cast iron skillet). When cooked, remove the bacon from the pan and transfer it to a paper towel-lined plate. Once cool to the touch, tear the bacon into small pieces. Set aside.
- Remove all but about half of the bacon grease from the skillet.
- Preheat the oven to 400 degrees F.
- In the same skillet used to cook the bacon, over medium heat, add the onion and cook until it softens. Add the garlic and cook for about 30 seconds.
- Add the salt, black pepper, and red pepper flakes. Stir.
- Add the Brussels sprouts to the skillet, cut-side down. Cook for 10-12 minutes.
- Remove from the heat and pour in the heavy cream. Add the fresh thyme, sprinkle the grated Parmesan cheese over the top, then the bacon pieces.
- Sprinkle the bread crumbs over the top and transfer the skillet to the oven to bake for 8-10 minutes, or until bubbly.
- If you’d like to add more color to the top, place under the oven’s broiler for a minute or so.
- Remove from the oven and serve warm.
- Garnish with fresh thyme leaves.