Thanksgiving is right around the corner and these cheesy bacon brussels sprouts will be on our menu this year. We’ve never had brussels at Thanksgiving, as we always make our classic favorites, but changing things up sometimes is nice.
They turned out so decadent, they were…
- rich
- cheesy
- smokey
- fulfilling
The creaminess of them reminded me a lot of scalloped potatoes. I guess they are essentially the same, just a different veggie. They came together quickly too, which will be a plus on one of the busiest kitchen days of the year.
I wasn’t sure how my kids would feel about them, as brussels are not one of their favorite vegetables. However, dun dun dun dunnn…They are so good they change the minds of brussels sprouts haters!
I like to buy my produce at Sprouts and saw these cute tender baby brussels. They are a bit smaller than regular brussels and were definitely tender! To get them ready to cook, I rinsed the whole bag and then trimmed the bottoms and cut them in half.
To a large oven proof skillet, add the olive oil and butter. Over medium-high heat, add the brussels. Cook until browned and crispy on all sides, about 5-6 minutes.
While the brussels are getting their brown on, cook the vegetarian bacon according to the package instructions. Chop into crumbles and set aside.
Next, add the minced garlic to the pan and stir quickly for about 1 minute, so you don’t burn it. Carefully pour the milks in and let it simmer until it becomes a thick creamy sauce.
Add in the chopped bacon and season with pepper, stir. Sprinkle the parmesan and monty jack cheese over the top and bake at 350 for 10 minutes. Crank the oven to broil and broil for 3-4 minutes until the cheese is golden and bubbly. Serve hot.
As you’re preparing for Thanksgiving this year, keep this recipe in mind. It’s sure to please and won’t take up a lot of your cooking time.
Cheesy Scalloped Brussels Sprouts With Bacon- Vegetarian
Rich, smokey & comforting! Full of gooey cheese and smokey bacon, these brussels sprouts are so good, they change the minds of brussels sprouts haters!
Ingredients
- 1 tbsp olive oil
- 2 tbsp butter
- 1 1/2 lbs tender baby brussels, trimmed and cut in half
- 3 cloves garlic, minced
- 1 cup heavy whipping cream
- 1/2 cup almond milk
- 6 slices *vegetarian bacon, cooked and crumbled
- pepper to taste
- 1/3 cup parmesan cheese, shredded
- 1/3 cup monty jack cheese, shredded
Instructions
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Preheat oven to 350.
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To a large oven proof skillet, add the olive oil and butter. Heat on medium heat. Next, add in the prepared brussels sprouts and cook until golden brown and crispy, 5-6 mins.
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While the brussels are cooking, cook the bacon strips according to package instructions and then chop into crumbles. Set aside.
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Next, add the garlic to the pan and cook until fragrant, do not burn. Lower the heat to low and pour the milks in.
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Simmer until brussels are tender and milks turn into a creamy sauce- about 10 mins. Making sure to stir and scrape up any browned bits from the bottom of the pan.
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Add the chopped bacon and pepper to pan and stir all together. Top with parmesan and monty jack cheese.
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Bake for 10 mins. Turn the oven to broil and let it go for another 3-4 mins to make the cheese golden brown.
Recipe Notes
*We like to use the Veggie Bacon strips from Morning Star.
Going to try this! Looks delicious!
Going to try this! Looks delicious! And looks fairly easy to make!
It is, I think you’ll really like it!