Creamy Brussels Sprouts

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

We just love Brussels Sprouts and always quickly eat up any we get from the garden.

Ingredients Nutrition


  1. Preheat oven to 375.
  2. Cook the bacon in a large skillet over medium heat until crisp. Drain the bacon and discard all but 2 tablespoons of the fat.
  3. Add the shallots and the Brussels sprouts and cook over medium heat until the shallots are soft and the sprouts have begun to turn golden (about 10 minutes).
  4. Add the wine, salt, and pepper. Stir well, scraping any bits from the bottom of the pan.
  5. Add the chicken stock and stir.
  6. Reduce heat to low and cook until the sprouts are tender and the liquid is syrupy and reduced to half (about 20 minutes).
  7. Transfer to an 8 x 10 inch casserole.
  8. Cut the bacon into 1/2 inch pieces and add it to the Brussels sprouts.
  9. Add the cream and sprinkle with the cheese.
  10. Bake about 20 minutes, until the liquid is bubbling, the cheese has melted and the top is golden brown.
  11. Serve immediately.


Most Helpful

Very good. I followed the recipe as written other then I didn't have gruyere cheese so used swiss. I also didn't have white wine so used chicken broth instead. Everyone enjoyed them.

bmcnichol November 11, 2008

Dave liked these so much. He said the bacon is what made the dish. I loved the flavor period. I didn't have the gruyere cheese so substituted swiss and it seemed fine to me. This takes a little time to make but well worth it. Thanks Kim for a keeper. Update: These get even better warmed up the day after according to Dave. He has had them for lunch all week.

~Nimz~ March 02, 2007

my husband loved these and i thought they were really good,plan on making this often, thankyou so much for a great recipe. excelent!

hombrerose February 08, 2007

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