Brussels Sprouts in Alfredo Sauce
Brussels Sprouts in a creamy parmesan garlic alfredo sauce topped with crispy bacon is our favorite way to eat them. This Brussels sprouts recipe is a fun way to dress up classic roasted Brussels sprouts. It’s a quick and easy side dish that comes together in one pan!
Pass me a bowl of these creamy sprouts and it’s all I need. These disappear fast and always get rave reviews. They are rich and indulgent for sure but I suspect they will be the best Brussels sprouts you’ve tried.
Brussels Sprouts Recipe:
Homemade Alfredo sauce makes these Brussels sprouts irresistible. It is so easy to make, has simple ingredients, and comes together in minutes! Alfredo sauce is the easiest way to elevate a home-cooked meal to a restaurant-quality dish, like our Chicken Alfredo, creamy Lemon Chicken Pasta, or Shrimp Alfredo Pasta.
Cook’s Tip: The key to a great Alfredo sauce is to bring the sauce just to a simmer after adding the parmesan so the cheese just melts into the sauce and makes it smooth. If you overcook Alfredo, the cheese will curdle.
What is Brussels Sprouts?
Brussels sprouts are cruciferous vegetables and are essentially mini cabbages. Brussel sprouts are grown on long stocks but most grocery stores sell them as sprouts cut off the stock and sell them by the pound or in prepackaged bags.
They are truly delicious when prepared and seasoned correctly. If you’ve had a bad experience with Brussels sprouts in the past, chances are they were probably squishy and not cooked correctly.
How to Select Brussels Sprouts:
We source organic Brussels sprouts from Costco and they come in 2 lb bags. Choose Brussels sprouts with:
- Smaller heads which indicate younger, sweeter, tender sprouts
- Bright green and firm heads
- Tightly packed leaves
Avoid: large sprouts, discolored leaves, and black spots which indicate fungus
Are Brussels Sprouts Good For You?
Brussels sprouts are high in vitamins A, C, and K. They are also an excellent source of folate, fiber, and are packed with cancer-fighting antioxidants. These also have a surprisingly high amount of protein for a vegetable (2 grams protein for 1/2 cup of Brussels sprouts). The added cream, bacon, and parmesan bring this recipe to a total of 8 grams of protein per serving. P.S. This is a low-carb keto-friendly and gluten-free recipe.
How to Trim Brussel Sprouts:
The process is easy peasy. Cut off the tough, browned base, slice in half, and discard any browned or rough leaves, which tend to fall off on their own once you slice the sprouts.
How to Cook Brussels Sprouts:
This recipe is so easy and comes together in 1 pan. Cooking the sprouts in the bacon grease gives them an incredible depth of flavor but you can use olive oil for a lighter dish.
- Cook the bacon until browned then transfer to a plate keeping 3 Tbsp oil in a large pan
- Add trimmed sprouts and season with salt and pepper, cook until tender
- Add garlic followed by cream, lemon juice, and parmesan cheese.
- Season to taste, bring to a simmer, and garnish with bacon to serve.
How to Reheat Brussels Sprouts:
This recipe reheats really well and tastes just as good the next day. As with any Alfredo-based recipe, reheat over lower heat, stirring occasionally so the sauce does not separate.
We have a running list of our best-loved holiday-worthy sides such as Creamy Mashed Potatoes, bacon Roasted Sweet Potatoes and don’t forget the Dinner Rolls to dip into that creamy alfredo sauce in these Brussels sprouts!
Brussels Sprouts in Alfredo Sauce
Brussels Sprouts in a creamy parmesan garlic alfredo sauce topped with crisp bacon. Quick and easy, holiday-worthy side dish that comes together in one-pan!
- 6 oz bacon chopped
- 2 lbs Brussels sprouts trimmed and halved
- 1 garlic clove minced
- 1 1/2 cups whipping cream
- 1 Tbsp lemon juice freshly squeezed
- 1/3 cup parmesan cheese shredded
- 3/4 tsp salt or to taste
- 1/4 tsp black pepper
Place a large deep skillet or dutch oven or medium heat. Add 6 oz chopped bacon and cook until browned. Remove bacon to a plate, keeping 3 Tbsp of bacon fat in the pan.
Add trimmed and halved brussels sprouts and season with 1/2 tsp salt and 1/4 tsp black pepper. Cover and stir occasionally 8-9 min or until tender and lightly browned.
Stir in 1 Tbsp lemon juice then sprinkle the top with 1/3 cup parmesan cheese and stir to combine and season to taste (I added another 1/4 tsp salt). Bring just to a simmer then remove from heat and serve garnished with reserved bacon.