Creamy Brussels Sprouts with Mushrooms and Bacon
Elevate your veggie side dishes with this indulgent and flavor-packed recipe for Creamy Brussels Sprouts with Mushrooms and Bacon. Perfectly caramelized Brussels sprouts are combined with tender cremini mushrooms, sweet yellow onions, and crispy bacon, all enveloped in a rich Parmesan cream sauce. A touch of garlic and optional red pepper flakes add depth and a subtle kick, making this dish truly irresistible. Ready in just 35 minutes, it’s an effortless yet elegant option for gatherings, holidays, or weeknight dinners. Serve it alongside roasted meats or enjoy it as a satisfying standalone dish—either way, this creamy skillet masterpiece is guaranteed to impress.
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Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 100 grams Bacon strips
- 200 grams Cremini mushrooms
- 1 medium Yellow onion
- 3 large Garlic cloves
- 250 ml Heavy cream
- 50 grams Parmesan cheese
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes (optional)
Instructions
Trim the ends of the Brussels sprouts and cut them in half lengthwise.
Slice the cremini mushrooms and finely chop the yellow onion. Mince the garlic cloves.
In a large skillet or sauté pan, cook the bacon over medium heat until crispy. Remove the bacon and set it on a plate lined with paper towels. Reserve about 1 tablespoon of bacon grease in the skillet.
Add the olive oil and unsalted butter to the skillet with the bacon grease, and heat over medium-high heat.
Once the butter is melted, add the Brussels sprouts to the skillet, cut side down. Let them cook undisturbed for about 5–6 minutes or until they start to caramelize and turn golden brown.
Add the sliced mushrooms and chopped onions to the skillet. Sauté for another 5 minutes, stirring occasionally, until the mushrooms are tender and the onions are translucent.
Stir in the minced garlic, cooking for 1 minute until fragrant.
Reduce the heat to medium. Pour in the heavy cream and stir well to combine. Let it simmer gently for 2–3 minutes, allowing the sauce to thicken slightly.
Grate the Parmesan cheese and sprinkle it over the skillet mixture. Stir until the cheese melts and forms a creamy sauce.
Chop the cooked bacon into small pieces and stir it into the skillet. Season with salt, black pepper, and red pepper flakes (if using). Adjust seasoning to taste.
Remove the skillet from heat and transfer the Brussels sprouts to a serving dish. Garnish with additional Parmesan cheese, if desired, and serve warm.
Nutrition Facts
Calories |
559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 1050 mg | 46% | |
| Total Carbohydrate | 17.8 g | 6% | |
| Dietary Fiber | 6.0 g | 22% | |
| Total Sugars | 5.1 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 192 mg | 15% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 906 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
