Creamy Brussels Sprouts in Rich Bacon Alfredo Sauce
Tender Brussels sprouts nestled in a luxurious cream and parmesan sauce, with crispy bacon and bright lemon. This indulgent side dish transforms the humble sprout into comfort food perfection, ideal for holiday dinners or when you want to make vegetables irresistible. The bacon fat adds depth while the alfredo coating makes every bite creamy and satisfying.
Ingredients
Instructions
- 1
Cook chopped bacon in a large skillet until browned, then remove and reserve 3 tablespoons of bacon fat
- 2
Season halved Brussels sprouts with salt and pepper, then cook covered in bacon fat for 8-9 minutes until tender and lightly browned
- 3
Add minced garlic and stir for 1 minute until fragrant
- 4
Pour in heavy cream and bring to a simmer
- 5
Stir in lemon juice, then add parmesan cheese and combine until melted
- 6
Season to taste, bring just to a simmer, then remove from heat and garnish with reserved bacon
Tips
Reserve bacon fat for maximum flavor - it's the secret to deeply savory Brussels sprouts that taste like comfort food.
Don't overcook the Brussels sprouts; they should be tender but still have a slight bite to avoid mushiness.
Add extra salt gradually after combining with cheese, as parmesan adds its own saltiness to the dish.
Good to Know
Refrigerate covered for up to 3 days. Reheat gently on stovetop with a splash of cream.
Cook Brussels sprouts and bacon separately up to 1 day ahead. Combine with cream sauce when ready to serve.
Serve immediately while hot as a side dish alongside roasted meats or holiday main courses.
Common Mistakes
Don't let the cream boil vigorously to avoid curdling - keep it at a gentle simmer.
Season gradually after adding cheese to avoid over-salting the dish.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this dairy-free?
Yes, substitute coconut cream for heavy cream and nutritional yeast for parmesan. The flavor will be different but still creamy and satisfying.
What if my Brussels sprouts are still tough?
Cover the pan and cook a few minutes longer, adding a splash of water if needed. They should be fork-tender but not mushy.
How long will leftovers keep?
Store covered in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding cream if the sauce seems thick.