Recipe Collection: Bacon-Cheddar Baked Brussels Sprouts

Written by Kate Tietje

Many years ago, I was at a steakhouse.  They offered an interesting new side dish: Brussels sprouts baked with bacon and cheese.  I like Brussels sprouts, and bacon and cheese make everything better, right?  I ordered it.

Delicious.

I knew I had to make it at home.  I would certainly need to eat it more often than I could feasibly get it from the restaurant, and I would also like to make it a bit healthier — because who knew what quality of ingredients was actually in there?  It was a decent restaurant, but…still.

I set out to make it myself.  I think I like my version even better.  I immediately dreamed up ways to include this in my meal plan…weekly.  The best part (for me) is I’m the only one who really likes it, so I get to eat it all myself!  It overshadows the chicken and mashed potatoes I served it with, and I love that, too.

You must try it.  Even if you’re not completely sure you like Brussels sprouts.  Overcooked, rubbery, bland Brussels sprouts have nothing in common with this dish.  And hey…you get your family to eat more veggies at the same time.  Win-win.

Bacon-Cheddar Baked Brussels Sprouts

Ingredients:

• 1 lb.  Brussels sprouts
• 3 strips bacon
• 2 tbsp. butter
• 1/4 cup minced onion
• 3 tbsp. flour (unbleached or navy bean)
• 1/2 tsp. sea salt
• 1/8 tsp. black pepper
• 1 cup chicken stock
• 1 cup milk
• 1 cup cheddar, shredded
• 2 tbsp.  Romano cheese
• 2 tbsp. bread crumbs

Directions:

Step 1: Place the Brussels sprouts in a saucepan with a bit of water and a lid.  Turn them on low-medium heat and steam them until tender.  While that’s happening, prepare your sauce.

Step 2: Cook the bacon in a frying pan over medium-high heat until it’s nearly done.  Add the onion and saute until soft, then remove the bacon strips and set them aside.

Step 3: Add the butter to the pan, then the flour.  Use navy bean flour if you need it to be grain or gluten-free.  Cook for 2 – 3 minutes over medium heat until the roux is smooth.  Add a bit of salt and pepper (you can add more later if desired).

Step 4: Add the chicken stock and milk, and cook while stirring constantly until smooth.

Step 5: Add the Brussels sprouts (which should now be done) to an 8×8 casserole dish.  Pour the sauce over them, then sprinkle on the cheddar.  Crumble the bacon over all of it.  Stir to combine.

Step 6: Top the Brussels sprouts with breadcrumbs (if using) and Romano cheese.  Cover with foil (it won’t touch the food) and bake for 30 minutes.  Remove the foil and bake for 10 – 15 minutes longer, until the edges are golden brown.  Serve.

Print Recipe

Bacon-Cheddar Baked Brussels Sprouts

A phenomenal bacon-cheddar baked Brussels sprouts recipe made from real food ingredients.

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Course: Side Dish

Cuisine: American

Ingredients

• 1 lb.  Brussels sprouts
• 3 strips bacon
• 2 tbsp. butter
• 1/4 cup minced onion
• 3 tbsp. flour unbleached or navy bean
• 1/2 tsp. sea salt
• 1/8 tsp. black pepper
• 1 cup chicken stock
• 1 cup milk
• 1 cup cheddar shredded
• 2 tbsp.  Romano cheese
• 2 tbsp. bread crumbs

Instructions

• Place the Brussels sprouts in a saucepan with a bit of water and a lid.  Turn them on low-medium heat and steam them until tender.  While that's happening, prepare your sauce.
• Cook the bacon in a frying pan over medium-high heat until it's nearly done.  Add the onion and saute until soft, then remove the bacon strips and set them aside.
• Add the butter to the pan, then the flour.  Use navy bean flour if you need it to be grain or gluten-free.  Cook for 2 – 3 minutes over medium heat until the roux is smooth.  Add a bit of salt and pepper (you can add more later if desired).
• Add the chicken stock and milk, and cook while stirring constantly until smooth.
• Add the Brussels sprouts (which should now be done) to an 8×8 casserole dish.  Pour the sauce over them, then sprinkle on the cheddar.  Crumble the bacon over all of it.  Stir to combine.
• Top the Brussels sprouts with breadcrumbs (if using) and Romano cheese.  Cover with foil (it won't touch the food) and bake for 30 minutes.  Remove the foil and bake for 10 – 15 minutes longer, until the edges are golden brown.  Serve.

What’s your favorite way to cook veggies?