Description
This Cheesy Brussels Sprouts Casserole with Bacon is a rich and comforting dish combining tender roasted Brussels sprouts with crispy bacon, creamy heavy cream, and a melty blend of parmesan and mozzarella cheeses, topped with crunchy toasted pine nuts for added texture and flavor. Perfect as a hearty side or a satisfying vegetarian meal when bacon is omitted.
Ingredients
Scale
Produce
- 1 pound Brussels sprouts, cut in half
- 1 teaspoon lemon zest
Meat
- 6 slices thick-cut bacon, diced
Dairy
- 1 ½ cups heavy cream
- 1 cup shredded parmesan cheese
- 1 cup shredded mozzarella cheese
Pantry
- ⅓ cup toasted pine nuts
- ½ teaspoon ground black pepper
- Salt, to taste
Instructions
- Prepare the Brussels sprouts: Wash the Brussels sprouts thoroughly, trim the ends, and cut them in half lengthwise to ensure even cooking and tenderness.
- Cook the bacon: In a large skillet over medium heat, cook the diced thick-cut bacon until crisp. Remove the bacon pieces and drain on paper towels, reserving the bacon fat in the skillet.
- Sauté Brussels sprouts: Add the halved Brussels sprouts to the bacon fat in the skillet. Sauté them over medium heat until they start to brown and become tender, about 8-10 minutes. Season with salt and black pepper during cooking.
- Preheat oven: While the Brussels sprouts are cooking, preheat your oven to 375°F (190°C).
- Combine and assemble casserole: In a mixing bowl, combine the sautéed Brussels sprouts, cooked bacon, lemon zest, heavy cream, shredded parmesan, and shredded mozzarella cheese. Stir gently to combine all ingredients evenly.
- Transfer to baking dish: Pour the mixture into a greased casserole dish, spreading it out evenly.
- Bake the casserole: Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted, bubbly, and golden on top.
- Add pine nuts and finish: Remove the casserole from the oven and sprinkle the toasted pine nuts evenly across the top. Let the casserole rest for a few minutes before serving to allow the flavors to meld.
Notes
- To make this dish vegetarian, omit the bacon and use olive oil or butter to sauté the Brussels sprouts.
- Using fresh lemon zest brightens the rich flavors of cheese and bacon.
- To toast pine nuts, heat them in a dry skillet over medium heat, stirring frequently until golden and fragrant, about 3-5 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the oven for best texture.
Keywords: Brussels sprouts casserole, cheesy casserole, bacon casserole, baked Brussels sprouts, holiday side dish, comfort food