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When it comes to making brussels sprouts taste better, cook them right and then, of course, add cheese like in these cheesy brussels sprouts.
Even if you're not usually a fan of brussels sprouts, these crispy little bites covered in a delicious cheesy sauce and bits of bacon will change your mind. These cheesy brussels sprouts are truly irresistible; you and the whole family will be asking for seconds.
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Ingredients.
- Brussels sprouts
- Shallot
- Bacon
- Olive Oil
- Parmesan Cheese
- Heavy Whipping Cream
- Spices
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Ingredient notes.
- Brussels sprouts. - For these cheesy brussels sprouts, you'll get the best results from using fresh brussels sprouts, but you can also use frozen ones that have been defrosted as well.
- Shallot - You can also use any other type of onion that you prefer.
- Bacon. - If you want to make these cheesy brussels sprouts vegetarian, you can leave out the bacon or use a vegetarian bacon alternative.
- Parmesan cheese. - I like the extra saltiness that the parmesan brings to these cheesy brussels sprouts. However, if you want more cheesiness in your brussels you can also use some shredded mozzarella, white cheddar cheese, provolone, or even Monterey jack if you like a little bit of heat.
- Heavy whipping cream. - The cream helps to add creaminess with the cheese that coats these brussels sprouts. Subbing in something like milk would not work as well.
Prepping brussels sprouts for cooking.
- Trim off most, if not all, of the hard nub on the individual brussels sprouts. This is the park that was attached to the stem.
- Cut the brussels sprouts into halves or quarters, depending on the sizes.
- Brussels sprouts are a particularly dirty vegetable, but it's still important to remove any visible dirt. I also always remove any outer layers that don't look the best.
Steps.
When it comes to deciding what the best way to cook brussels sprouts is, two answers usually come up. Saute them in a skillet or roast them. For these cheesy brussels sprouts, we are going to saute them, which makes these both easy to make and super delicious.
- Trim and chop your brussels sprouts and shallot.
- Cook the bacon, and then set it aside.
- Saute the brussels sprouts and shallot in the same pan as the bacon.
- Add the spices, heavy cream, and cheese to the skillet with the brussels sprouts.
- Stir till the cream and cheese come together to make a creamy sauce.
- Toss in the reserved cooked bacon and serve warm.
Alternate cooking method.
If you want your brussels extra crispy before they are coated in a delicious cheesy sauce, you can actually cook the brussels sprouts in the air fryer. Just be sure to toss them in the skillet to bring them together with the cheese. Note: Frozen brussesls sprouts in the air fryer are the best way to make sure your brussels sprouts are crispy and not soggy.
Air fryer brussels sprouts.
- Preheat your air fryer to 375 degrees.
- Trim and cut the brussels sprouts into halves or quarters.
- Toss the brussels sprouts in the spices and olive oil.
- Cook the brussels sprouts for 7-8 minutes.
- Shake or rotate your brussels in the air fryer and cook for an additional 7-8 minutes.
Tips and tricks.
- Trim and cut your brussels sprouts into equal-ish-sized pieces. - Cutting the Brussels into halves or quarters helps to cook them more evenly and lets them get extra crispy.
- Give the Brussels room while cooking. - Giving the brussels some room to cook helps prevent them from steaming and getting soggy and allows them to get crisp.
- Leave a little bit of the bacon grease in the skillet. - Trust me, you want that extra flavor from the bacon cooked into the brussels sprouts for these cheesy brussels sprouts. I tend to leave about a tablespoon worth and remove anything over that.
- Season the Brussels after they have sauteed. - I find that because we are looking for a little bit of char on the brussels sprouts as they cook, spices can burn if they are added too quickly. I always add the spices in the last 2-3 minutes of cooking before adding the cream and cheese.
Faq.
Brussels sprouts are in the same vegetable family, along with cabbage, broccoli, and cauliflower. They grow on stalks and look like mini cabbages. They are sold in stores all year long, but their peak growing season is between late August till March.
Brussels sprouts have varying flavors depending slightly on their size when they are harvested. Smaller brussels sprouts tend to have a little bit more sweetness to them, whereas larger ones have more of an earthy flavor to them.
If you are buying brussels sprouts off the stalk, they can be stored in the fridge for up to a week. Like with most fresh produce, they are best used within a few days of bringing them home. If you are buying brussels sprouts on the stem, they are best stored like fresh herbs with the stalk sitting in a glass of water.
Make ahead.
I prefer these cheesy brussels sprouts warm, right out of the skillet. They don't take long to make, so I don't find it necessary to make them ahead of time. If you want to prep them beforehand, you can do the following.
- Let frozen brussels sprouts defrost in the fridge overnight.
- Trim and cut the fresh brussels sprouts and then store them in the fridge in a bowl of cold water.
- Chop and cook the bacon ahead of time.
Storing and reheating.
- Leftover cheesy brussels sprouts can be stored in a container in the fridge for up to four days.
- You can warm up lefter brussels sprouts back in a skillet over medium heat until warm. Or you can pop them into a 350-degree oven for about 10-15 minutes or until they are warm.
Serving suggestions.
Trust me when I say cheesy brussels sprouts can be served with just about anything. My whole family asks for these often when I am working on our menu because they are so delicious. One of their favorite gluten-free dinners to pair these with are my air fryer steak bites and even my gluten-free Salisbury steak.
More gluten-free side dishes.
If you want more cheesy goodness, check out my cheesy baked cauliflower or my gluten-free cheese sauce to top your favorite veggies. Feel like some more brussels sprouts? Then you'll want to check out my dijon bacon brussels sprouts, balsamic brussels sprouts, or my gluten-free goat cheese pasta sauce. Of course, these other gluten-free veggie side dishes are also delicious.
📖 Recipe
Cheesy Brussels Sprouts (gluten-free)
Ingredients
- 2 Pounds Brussels sprouts Trimmed and cut into halves or quarters.
- 1 Small Shallot Thinly sliced.
- 4-5 Pieces Gluten-free Bacon Strips
- 2 Tablespoons Olive oil
- ½ Cup Heavy Whipping Cream
- 1 ½ Cups Parmesan Cheese Shredded.
- 1 Teaspoon Salt
- ½ Teaspoon Pepper
- 1 Teaspoon Garlic Powder You can also use 2-3 cloves of fresh minced garlic.
Instructions
Prep the brussels sprouts.
- Trim and cut your brussels sprouts into either halves or quarters and set them aside in a large bowl.2 Pounds Brussels sprouts
- Thinly slice your shallot and place it in the bowl with the brussels sprouts.1 Small Shallot
Cook the bacon.
- In a large skillet over medium heat, cook the bacon until it is nice and crisp.4-5 Pieces Gluten-free Bacon Strips
- Remove the cooked bacon from the skillet, crumble it up and set it aside.
Cook the brussels sprouts.
- Remove the excess bacon grease from the skillet, leaving about a tablespoon worth.
- Add the olive oil to the skillet with the bacon grease.2 Tablespoons Olive oil
- Then add the brussels sprouts and shallot to the skillet.
- Then the brussels sprouts and shallot cook undisturbed for about 5 minutes, or until they are slightly charred. Flip them over and then let them cook for another 5-7 minutes.
Make them cheesy.
- Once the brussels sprouts have some color on them, stir in the spices and let them cook another 2-3 minutes.1 Teaspoon Salt, ½ Teaspoon Pepper, 1 Teaspoon Garlic Powder
- Pour in the heavy whipping cream along with the parmesan cheese.½ Cup Heavy Whipping Cream, 1 ½ Cups Parmesan Cheese
- Stir the cream and chees into the brussels sprouts until they become coated. and the sauce thickens.
- Toss the reserved crispy bacon back in with the cheesy brussels sprouts.
- Serve warm, and enjoy.
Notes
- Trim and cut your brussels sprouts into equal-ish-sized pieces. - Cutting the Brussels into halves or quarters helps to cook them more evenly and lets them get extra crispy.
- Give the Brussels room while cooking. - Giving the brussels some room to cook helps prevent them from steaming and getting soggy and allows them to get crisp.
- Leave a little bit of the bacon grease in the skillet. - Trust me, you want that extra flavor from the bacon cooked into the brussels sprouts for these cheesy brussels sprouts. I tend to leave about a tablespoon worth and remove anything over that.
- Season the Brussels after they have sauteed. - I find that because we are looking for a little bit of char on the brussels sprouts as they cook, spices can burn if they are added too quickly. I always add the spices in the last 2-3 minutes of cooking before adding the cream and cheese.
If you make this recipe, please let me know! Leave a comment, rate it, and don't forget to tag a photo #grainfreetable or @grainfreetable on Instagram. I'd love to see what you come up with!
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