Bacon-Wrapped Cheesy Brussels Sprouts Bake
Elevate your vegetable game with these Bacon-Wrapped Cheesy Brussels Sprouts! This delightful dish combines tender, crisp-tender Brussels sprouts with savory bacon and a luscious cheese sauce, making it a must-try side dish for any family gathering or festive meal. The gooey combination of melted cheddar and parmesan complements the crispy bacon perfectly, while the earthy flavors of thyme and onion add depth. Whether served at holiday dinners or weeknight meals, this dish is sure to become a family favorite!
N/A
Servings
175
Calories
11
Ingredients
Ingredients
Brussels sprouts
1 1/4 lbs (cut in half (about 5 cups))
Bacon
6 slices (cut into 1-inch pieces)
Butter or Margarine
1 tablespoon (to melt)
Onion
1 large (finely chopped (1 cup))
All-purpose flour
1 tablespoon (for thickening)
Dried thyme leaves
1/4 teaspoon (for seasoning)
Pepper
1/4 teaspoon (to taste)
Half-and-half
3/4 cup (for creamy sauce)
Chicken bouillon granules
2 teaspoons (for flavoring)
Parmesan cheese
1/3 cup (shredded)
Cheddar cheese
1/2 cup (shredded)
Instructions
1
Preheat the oven to 350°F (175°C). Prepare the Brussels sprouts by removing any discolored leaves and trimming the stem ends. Place them in a large pot and cover with water. Bring to a boil and cook for 6-8 minutes until they are crisp-tender. Drain and set aside.
2
In a large skillet over medium heat, cook the cut bacon, stirring occasionally, until it's crispy. After cooking, transfer the bacon to a plate lined with paper towels to absorb excess fat. Leave 1 tablespoon of bacon fat in the skillet and discard the rest.
3
Add butter to the skillet with the reserved bacon fat, melting over medium-high heat. Once melted, add the chopped onion and sauté for 2-3 minutes until it's soft and translucent.
4
Stir in the flour, dried thyme, and pepper, cooking for an additional minute to form a roux. Gradually whisk in the half-and-half and the chicken bouillon granules, bringing the mixture to a boil while stirring constantly. Let it boil for one minute until slightly thickened.
5
Remove the skillet from heat and stir in the parmesan cheese until melted and creamy.
6
Pour the cheese sauce over the drained Brussels sprouts, gently mixing until well coated. Transfer the mixture into a greased 2-quart casserole dish.
7
Bake uncovered in the preheated oven for 25-30 minutes. In the last 10 minutes of baking, sprinkle with the crispy crumbled bacon and shredded cheddar cheese. Continue baking until the cheese is melted and bubbly.
8
Remove from the oven and let it rest for a few minutes before serving. Enjoy this indulgent dish warm!
Nutrition Information
12.1g
Fat
5.6g
Carbs
7g
Protein
0.75g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for a Bacon-Wrapped Cheesy Brussels Sprouts Bake.
How many calories are in this Brussels sprouts dish?
Each serving contains approximately 175 calories.
What is the required oven temperature?
The oven should be preheated to 350 degrees Fahrenheit or 175 degrees Celsius.
How much fat is in one serving?
There are 12.1 grams of fat per serving.
How many grams of protein are in this recipe?
This dish provides 7 grams of protein per serving.
What are the carbohydrate counts for this recipe?
This recipe contains 5.6 grams of carbohydrates.
How much fiber does this dish contain?
It contains 0.75 grams of fiber.
How many slices of bacon are needed?
You will need 6 slices of bacon, cut into 1-inch pieces.
What quantity of Brussels sprouts is required?
You need 1 and 1/4 pounds of Brussels sprouts, which is about 5 cups when cut in half.
How do you prepare the Brussels sprouts before boiling?
Remove any discolored leaves, trim the stem ends, and cut them in half.
How long should the Brussels sprouts be boiled?
Boil them in a large pot of water for 6 to 8 minutes until they are crisp-tender.
What size casserole dish is recommended?
A greased 2-quart casserole dish should be used.
Should I keep the bacon grease?
Yes, leave 1 tablespoon of bacon fat in the skillet to cook the onions and discard the rest.
How much onion is used in the sauce?
One large onion, finely chopped to make about 1 cup, is used.
How long do you saute the onion?
Saute the onion for 2 to 3 minutes until it is soft and translucent.
What ingredients are used to make the roux?
The roux is made by stirring flour, dried thyme, and pepper into the butter and bacon fat mixture.
What type of milk product is used for the cream sauce?
The recipe calls for 3/4 cup of half-and-half.
What provides the savory flavor in the sauce?
Two teaspoons of chicken bouillon granules are added for flavoring.
What type of cheese is stirred directly into the sauce?
One-third cup of shredded parmesan cheese is stirred into the sauce until melted.
How long is the total baking time?
The dish is baked uncovered for a total of 25 to 30 minutes.
When do you add the cheddar cheese and bacon?
Add the shredded cheddar cheese and crispy bacon during the last 10 minutes of baking.
How much cheddar cheese is used for the topping?
The recipe uses 1/2 cup of shredded cheddar cheese.
What seasonings are included in this dish?
The seasonings include 1/4 teaspoon of dried thyme leaves and 1/4 teaspoon of pepper.
Can I use margarine instead of butter?
Yes, the recipe allows for either 1 tablespoon of butter or margarine.
Do you bake the casserole covered or uncovered?
The casserole should be baked uncovered.
How should the bacon be cooked?
Cook the cut bacon in a skillet over medium heat, stirring occasionally, until crispy.
What is the texture of the Brussels sprouts after boiling?
They should be crisp-tender before they are mixed with the sauce and baked.
Should the dish rest before serving?
Yes, let the dish rest for a few minutes after removing it from the oven.
Is this recipe suitable for holidays?
Yes, it is described as a great side dish for holiday dinners or family gatherings.
How do you combine the sauce and sprouts?
Pour the cheese sauce over the drained sprouts and gently mix until they are well coated before transferring to the baking dish.