These Cheesy Brussels Sprouts with Gruyere and Bacon are divine. First, they’re roasted to perfection with bacon bits, then smothered in a creamy béchamel sauce with Gruyere cheese (Mornay sauce), and finally broiled until bubbly and golden brown.
As is the case with this Balsamic Glazed Roasted Brussels Sprouts with Bacon I can assure you that these Cheesy Brussels Sprouts will also convert any Brussels Sprouts skeptic into an enthusiast. I used the same technique for roasting these Brussels Sprouts with bacon which achieves a crunchy exterior layer and a soft inside with the savory flavor of bacon. You can’t go wrong with that!
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Cheesy Brussels Sprouts with Gruyere and Bacon – the Perfect Side Dish for Any Occasion
These cheesy Brussels Sprouts are easy to make. Preparation will take you no longer than 30 minutes. Plus, they also have a “wow” factor when you put them on a table. You’ll see the brown bits of Brussels Sprouts and some crispy bacon coming through the cheesy béchamel.
And there’s always something magical about Gruyere cheese. Its nuttiness adds so much flavor to the béchamel that you just won’t be able to stop digging in for more. I used a similar sauce in this Cheesy Broccoli Au Gratin (which by the way is called Mornay sauce and it’s one of the 5 basic French sauces) and they’re still a fan favorite in my house.
But because these Brussels Sprouts look so fancy, it is a perfect side dish for any holiday table. Fall is when Brussels Sprouts are in season and you can find them at any farmer’s market. That said, they are still available in the stores all year long; so whether it is Thanksgiving or Easter you can have this fancy side dish on your table in no time.
But because they’re so quick to make you can actually have it any day of the week.
How to Make Brussels Sprouts Taste Good?
If you haven’t been a Brussels Sprouts fan and think that these little guys are terrible, then you just haven’t had them prepared right. And I really mean it. My husband can be cynical when it comes to some veggies, but if I prepare them right, he’ll not only eat them, but he’ll let me know that: “I’m ok with that….”, which, when it comes to him, is huge!!!
This was the case with these Brussels Sprouts. I told him that this was going to be for dinner, and that I was planning on adding bacon, and that I was certain he would like them. And guess what…. When he saw how good these Brussels Sprouts looked, with the cheesy sauce and bacon, he actually couldn’t wait to try them.
And the verdict? He said: “they taste really good”. So in this instance, we actually went beyond the “I’m ok with that” threshold, and ventured into the “they taste really good” rarified air. And he claims not to like Brussels sprouts. Need I say more?
How to Prepare Your Brussels Sprouts Before Cooking
This is a very easy dish, and you don’t have to do much to prepare your sprouts. Simply cut off the bottom stems and then half your Brussels Sprouts. If you have any leaves falling off, don’t worry about it you can add them to the sheet pan and have them roast with the rest. They will add some nice crunchy texture.
But that’s basically it.
How to Make Sure You Buy Good Brussels Sprouts
Fresh Brussels Sprouts are tightly packed with no loose leaves. If you see yellowish leaves on the outside of your Brussels Sprouts it means that they are not the freshest, and I’d suggest avoiding them. Also, if you see black spots on them, avoid those as well. That’s a sure indicator that they’re no longer good.
When buying Brussels Sprouts look for those that are similar in size. They will cook more evenly. Also, the smaller ones tend to be sweeter.
How to Make These Cheesy Brussels Sprouts
The process for making these Brussels Sprouts is 3-fold (for full, printable recipe with the exact ingredients list, measurements and nutritional information scroll down):
- First, you roast your Brussels sprouts with bacon in the oven, until golden brown. Simply place your cut up Brussels Sprouts cut side down on your baking sheet, add bacon around them and roast for 20 minutes on high temperature (mixing once in a while to ensure that the bacon fat is distributed evenly);
- Secondly, while your sprouts are roasting you can prepare the béchamel sauce from butter, flour, and milk. Add Gruyere, nutmeg and salt and pepper at the end; and
- Finally, place your Brussels sprouts and bacon on a baking dish (I suggest saving some bacon bits to top it off once the dish is cooked), and pour over the cheese sauce and then broil to golden perfection.
That’s it, serve it and eat all that cheesy sauce. It is so good!
What to Serve the Cheesy Brussels Sprouts with
For any other occasions here are some suggestions:
- Brown Sugar Prok Chops with Garlic and Herbs
- Brown Sugar Pork Loin with Garlic and Herbs
- Oven Roasted Chicken Legs
What Equipment Is Needed to Make This Recipe
- Cutting Board
- Set of Knives
- Sheet Pans
- Frying pan
- Glass Measuring Cup
- Cheese Grater
- Oval Baking Dish
Cheesy Brussels Sprouts with Gruyere and Bacon
- 2 cups Brussels Sprouts cut in half
- 5 slices Bacon chopped
- Pinch of Salt and Pepper
- Fresh Parsley chopped, for garnish
- 2 tbsp Butter unsalted
- 2 tbsp Flour all-purpose
- 2 cups Milk whole or 2%
- 1.5 cups Gruyere Cheese shredded
- 1/4 teaspoon Fresh Nutmeg
- Salt and Pepper to taste
- Preheat your oven to 400F;
- Place your Brussels Sprouts cut side down on a baking sheet; add chopped bacon around the Brussels Sprouts; Sprinkle with salt and pepper;
- Place baking sheet in the oven and roast Brussels Sprouts for about 20 minutes. Halfway through, mix it all up to evenly distribute bacon fat;
- In a skillet melt a butter, add flour and mix well using the whisk; gradually start adding milk and mix the sauce until smooth and thick;
- Turn off the heat under the sauce and add 1 1/4 cup of Gruyere Cheese, mix well;
- Add nutmeg, pepper, and as much or as little salt as you wish;
- Remove the sheet pan from the oven and transfer Brussels Sprouts with bacon into an oval baking dish;
- Pour the sauce over the Brussels Sprouts, add the remaining 1/4 cup of cheese on top and broil for 5 minutes until bubbly and golden brown; Sprinkle with fresh parsley for garnish and serve.