Brussels Sprouts in Alfredo Sauce (VIDEO)
Brussels Sprouts in a creamy parmesan garlic alfredo sauce topped with crispy bacon is our favorite way to eat them. This Brussels sprouts recipe is a fun way to dress up classic roasted Brussels sprouts. It’s a quick and easy side dish that comes together in one-pan!
Pass me a bowl of these creamy sprouts and it’s all I need. These disappear fast and always get rave reviews. They are rich and indulgent for sure but I suspect they will be the best Brussels sprouts you’ve tried.
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Brussels Sprouts Recipe:
Homemade Alfredo sauce makes these Brussels sprouts irresistible. It is so easy to make, has simple ingredients and comes together in minutes! Alfredo sauce is the easiest way to elevate a home-cooked meal to a restaurant-quality dish, like our Chicken Alfredo, creamy Lemon Chicken Pasta, or Shrimp Alfredo Pasta.
Cook’s Tip: The key to a great Alfredo sauce is to bring the sauce just to a simmer after adding the parmesan so the cheese just melts into the sauce and makes it smooth. If you overcook Alfredo, the cheese will curdle.
What are Brussels Sprouts?
Brussels sprouts are cruciferous vegetables and are essentially mini cabbages. Brussel sprouts are grown on long stocks but most grocery stores sell them as sprouts cut off the stock and sell them by the pound or in prepackaged bags.
They are truly delicious when prepared and seasoned correctly. If you’ve had a bad experience with Brussels sprouts in the past, chances are they were probably squishy and not cooked correctly.
How to Select Brussels Sprouts:
We source organic Brussels sprouts from Costco and they come in 2 lb bags. Choose Brussels sprouts with:
- Smaller heads which indicate younger, sweeter, tender sprouts
- Bright green and firm heads
- Tightly packed leaves
Avoid: large sprouts, discolored leaves and black spots which indicate fungus
Are Brussels Sprouts Good For You?
Brussels sprouts are high in vitamins A, C, and K. They are also an excellent source of folate, fiber, and are packed with cancer-fighting antioxidants. These also have a surprisingly high amount of protein for a vegetable (2 grams protein for 1/2 cup of Brussels sprouts). The added cream, bacon and parmesan bring this recipe to a total of 8 grams protein per serving. P.S. This is a low-carb keto-friendly and gluten-free recipe.
How to Trim Brussel Sprouts:
The process is easy peasy. Cut off the tough, browned base, slice in half and discard any browned or rough leaves, which tend to fall off on their own once you slice the sprouts.
How to Cook Brussels Sprouts:
This recipe is so easy and comes together in 1 pan. Cooking the sprouts in the bacon grease gives them an incredible depth of flavor but you can use olive oil for a lighter dish.
- Cook the bacon until browned then transfer to a plate keeping 3 Tbsp oil in large pan
- Add trimmed sprouts and season with salt and pepper, cook until tender
- Add garlic followed by cream, lemon juice, and parmesan cheese.
- Season to taste, bring to a simmer and garnish with bacon to serve.
How to Reheat Brussels Sprouts:
This recipe reheats really well and tastes just as good the next day. As with any Alfredo-based recipe, reheat over lower heat, stirring occasionally so the sauce does not separate.
We have a running list of our best-loved holiday-worthy sides such as Creamy Mashed Potatoes, bacon Roasted Sweet Potatoes and don’t forget the Dinner Rolls to dip into that creamy alfredo sauce in these Brussels sprouts!
Watch Natasha Make this Recipe:
I hope you are inspired to make this easy, excellent Brussels sprouts side dish. It comes together quickly but it is a show stopper that’s loaded with flavor!
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What to Serve with Brussel Sprouts:
Make your best holiday menu yet with these show-stopping main course recipes. Each of these pairs really well with these Brussels sprouts in alfredo sauce.
- Stuffed Pork Tenderloin
- One-Pan Spatchcock Chicken
- Juicy Roast Turkey
- Prime Rib (don’t skip the horseradish sauce!)
- Beef Tenderloin Roast
Brussels Sprouts in Alfredo Sauce
Ingredients
- 6 oz bacon, chopped
- 2 lbs Brussels sprouts, trimmed and halved
- 1 garlic clove, minced
- 1 1/2 cups whipping cream
- 1 Tbsp lemon juice, freshly squeezed
- 1/3 cup parmesan cheese , shredded
- 3/4 tsp salt, or to taste
- 1/4 tsp black pepper
Instructions
- Place a large deep skillet or dutch oven or medium heat. Add 6 oz chopped bacon and cook until browned. Remove bacon to a plate, keeping 3 Tbsp of bacon fat in the pan.
- Add trimmed and halved brussels sprouts and season with 1/2 tsp salt and 1/4 tsp black pepper. Cover and stir occasionally 8-9 min or until tender and lightly browned.
- Add minced garlic and stir 1 minute until fragrant. Add 1 1/2 cups heavy cream and bring to a simmer.
- Stir in 1 Tbsp lemon juice then sprinkle the top with 1/3 cup parmesan cheese and stir to combine and season to taste (I added another 1/4 tsp salt). Bring just to a simmer then remove from heat and serve garnished with reserved bacon.
Nutrition Per Serving
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Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Another gem! You’re the best!
I first cooked up a couple of cubed, seasoned chicken breasts and threw them in at the end to make a complete meal!
My husband is raving about it!
Aww, thank you, Kelly! That sounds amazing. I’m glad it was a hit.
These are absolutely delicious! I could just lick the spoon!
Thanks for the great feedback!
First time making this and it was amazing! I did change 2 things. I didn’t put the lemon juice in and instead of parm cheese (I was out) I added pepperjack cheese! Family loved it!
Great to know that it was a huge hit with your family! Thanks for the review.
Made this last night to accompany the chicken parm. Oh my was it wonderful! I made extra to share with my co-workers. I wonder what you would think about mixing it with pasta as an entre and also blending it into a really nice hearty soup…a brussel sprout/bacon chowder….? Thanks as always for your recipes and blog…we watch you every day…Thanks always for your electric positivity!!
Hello Dan, great to hear from you and thank you for sharing that good comment with us. I think that would be a good experiment! I haven’t tested that yet but feel free to try it out, we’d also love to know how it will turn out.
Oh my goodness!! I made this last night, my husband and I absolutely loved it! I have another large batch of brussels sprouts in the fridge ready to make it again for dinner tonight. Thank you so much!
Love it! Thanks for your review, Denise. I’m happy that you both enjoyed this recipe.
I made this with broccoli – fantastic! To make it more hearty for a meal, I doubled the ingredients for the sauce and add a box of Banza chickpea pasta spirals. This recipe will be on repeat at my house. Thanks!
That sounds great, Christine! Thank you for your great review, we appreciate you sharing that with us!
I cooked it for dinner tonight and it was delicious. Everyone loved it! Will make again.
Hi Cindy, glad it was a hit! Thanks for your great feedback.
I cook and is very tasty.
Hi Irina, I’m glad you enjoyed it! Thanks for your good feedback.
Can I use heavy whipping cream?
Hi Zaeena, that will work great!
Do you think it would be okay to make a day ahead of time? Or will it get clumpy?
Hi Lisa, We love serving this recipe on the same day but you can also make it ahead and reheat it if needed.
Wow!! These Brussels Sprouts are so amazing 🤩 We love them anyway their cooked but this tops them all! Bravo Natasha 👌
I’m so happy you enjoyed that. Thank you for sharing that with us!
I made this earlier this week. Excellent recipe! I served it over spinach and sausage ravioli. Delicious.
I’m so happy you enjoyed that, Daniel! Thank you for that wonderful review!
Hi Natasha, this looks so yummy and want to make for Thanksgiving. What do you think about roasting the brussel sprouts in the oven first and then proceeding in casserole dish for the remainder of the recipe? I just love the roasted nutty taste, but wondering if it’ll completely change the final taste and texture of the recipe?
Hi Dana, you could prep the brussels sprouts by roasting them in the oven. That should work great.
Made this last night to accompany steak & shrimp & baked potatoes. It was amazeballs!!!! I think using the super hot cast iron to get the browning in the sprouts is key in adding flavor! Great recipe, I’ll definitely make it again!!!!
You’re welcome! I’m so happy you enjoyed it, Vicky! Thank you for that wonderful review!
I made these as a side dish along with veal cutlets and mushroom risotto. These brussel sprouts were such a hit they could have been the main dish. Absolutely delicious. Thank you Natasha!
You’re welcome! I’m happy to hear that you enjoyed this recipe, Kelley.
love this…I am serving it tomorrow night for friends ….hope it’s ok to make it ahead and warm them in the oven prior to serving….I will keep the bacon separate until I sprinkle it on top when served however to retain it’s crispyness!
Hi Carolyn, sounds like a good plan. Yes, you might want to check this portion in the recipe How to Reheat Brussels Sprouts. We love serving this recipe on the same day but you can also make it ahead and reheat it if needed.
This is a great recipe and the tips on how to select and trim Brussels sprouts are much appreciated.
I’m glad you loved it, Beth!
Can I use mozzarella cheese instead if parmesan?
Hi Tatyana, you could leave the parmesan out or sprinkle with mozzarella and just wait for it to melt then remove from heat. Mozarella doesn’t really incorporate into the sauce the same way so you don’t want to cook it beyond just melting it over the top. It will still be fantastic 🙂
I had a big leftover grilled chicken breast that I cut in chunks and fried with the bacon. A whole low-carb meal in itself! Wonderful, as everything is on your site!
I’m so glad you enjoyed that Jen! Thank you for sharing that with me!
Freaking delicious. My husband loved it. I served with a side of bow tie pasta and when combined, made the perfect lunch. Yumm!
That’s just awesome!! Thank you for sharing your wonderful review, Joanna!
This looks amazing. Question: If using a jar of Alfredo sauce, would the lemon juice still be added?
You are welcome to omit by preference at that point. I haven’t tested that with a jar to advise otherwise.
I made this delicious dish for my husband who is doing a low carb diet. It was a huge hit! Delicious!!!
I’m so happy to hear that, Wilhelmina! Thank you for sharing your great review!
These were decadently creamy with the perfect amount of flavor and crunch! Made an excellent side dish with dinner last night!
That’s just awesome!! Thank you for sharing your wonderful review, Sara!
These are so good!!!!
I’m so glad you enjoyed that, Tatyana!
These were amazing! So much flavor. My husband even loved these!
That is fantastic! Thank you for sharing that with me. My husband is a fan of this Brussels sprouts recipe also – his favorite version.
The best way to eat brussels sprouts. Everyone in our family will eat them this way!
Hi Katie! I’m so happy to hear that! Thank you for the amazing review!
Hello, this looks lovely. I was wondering if you could tell me what the brand is of the blue pan you are using. It seems like a very handy one, a bit in between pan and a deeper casserolle.
I will definitely prepare this. BTW I live in Brussels.
Hi Rennie, it is one of our favorites! You can find the Staub Braiser we used here.
Thanks, Natasha. I tried the recipe and it’s very easy and delicious.
I’m so happy you enjoyed that. Thank you for sharing that with us!
These are sooo delicious!! They were a hit at thanksgiving dinner! Thank you! Will be making again!
I’m so glad you enjoyed it, Mary! Thank you for the wonderful review!
Soo delicious and easy to make! We added chicken and poured it on top of fettuccine noodles. Made my non-brussel sprout loving kiddo love them! My husband loved it too. Normally he will add more spice or hot sauce to a meal, but he didn’t add a thing to this!
That is the best when kids & husbands love what we moms make. That’s so great!
Can you use a jar o Alfredo sauce instead of cream?
Hi Terri, I think that could work as a shortcut.
thank you very much.
I tried this recipe, it came out really good. I just changed the bacon for shrimp not a big fan of bacon. THANK YOU FOR SHARING!
Oh my goodness that sounds amazing! Did you cook the shrimp first and then add it later?
Do you think I can use frozen Brussel sprouts?? If yes defrost them first?
Hi Maria, this recipe works best with fresh brussels sprouts because frozen brussels sprouts are already softened. If using frozen, I would suggest sautéing with the lid off since they are already softened and just sauté until the edges are browned.
Do you think canned coconut milk would work for this recipe?
Hi Rachael, I have not tested that with coconut milk to advise. If you experiment please let me know how you like that.
This was so good made it this morning
I’m so glad you enjoyed that Foster! Thank you for sharing that with me!
I have made a lot of your recipes and I love them, haven’t had a bad one yet. I am going to make the Brussel sprouts this week, we love them.
Aww that’s the best! Thank you so much for sharing that with me!
I’m not a huge fan of Brussel sprouts, but these i can eat all day! They are always a huge hit at our dinner parties!
That’s so great! It sounds like you have a new favorite!
Made these tonight and they were delicious!! A perfect side dish. Thanks so much for sharing!
You’re welcome! I’m so happy you enjoyed it, Melissa!
Hi Natasha,
Is there a recipe with Brussels Sprouts but not in Alfredo Sauce? Do you have other ways to cook Brussels Sprouts ? Thank You
Hi Patsy, I do have this recipe for roasted brussels sprouts with chicken thighs that you might enjoy or we roasted brussels sprouts with spatchcock chicken.
Hi Natasha … can you tell me if you think this would transport to a Thanksgiving get-together? Looking for a great side to bring. Thans!
Hi Patricia, if it’s to a nearby place, that could work fine, you would just need to warm it up again before serving. Keep it in the same skillet and heat it in the oven or stovetop just until warmed through.
Can you tell me what the quart size is of that Staub Braizer you are using?
He Lesly we used this 4 quart braiser.
Awesome, thanx! I have a Lodge dutch oven and I use it all the time but the 4 quart braiser would be great for dishes like this one.
You’re so welcome!
Addictive! I’ve made once with bacon and tonight with chopped prosciutto and added a little sauteed onion.
I LOVE your recipes!☺
That’s just awesome!! Thank you for sharing your wonderful review with me, Sharon 🙂
have never been a fan of Brussels sprouts but this recipe changed that!
Excellent!
I’m so happy to hear that! Thank you so much for sharing that with me 🙂
I’ve never cooked Brussels sprouts before but I have tried them, and let me tell you, when I made this… just wow! I loved the flavors, I did replace Parmesan cheese with leftover Asiago because I didn’t have any Parm but it was still super delicious. Thanks for the recipe Natasha!
I’m so happy you enjoyed this recipe, Marina! Thank you for sharing this review with me!
Hi Natisha! I made this dish and it is amazing!!! I just have one question. Is it 308 kcal per serving or Oscar that for the whole dish? Thank you sharing it!
Hi Hannah, the calories are always per serving and I have the serving size towards the top of the recipe card. I hope you love these brussels sprouts! 🙂
“Absolutely delicious!” said my husband after I cooked it for supper. It is v-e-r-y rich though, and it made us feel a little sick/too full to quickly for a little bit afterwards. So I guess next time I need to go easy on all that bacon grease and heavy cream. Maybe reduce the amount of heavy cream.
Thank you for sharing that with us, Dinara!
So delicious! Gotta be the best way to eat Brussels sprouts. I’m going to try making it tonight with broccoli since I’m all out of sprouts. Thank you!! Great recipe and so simple, too.
That’s so great! It sounds like you have a new favorite!
OMG!!!! My family couldn’t eat them fast enough, and first time even having brussel sprouts. This is a repeat for sure.
That’s so great! It sounds like you have a new favorite!
Hi Natasha, this was another of your wonderful recipes. I made this recipe, was soooo goood!!! I had my friend for dinner, she loved it!!!!, and she asked me for the recipe. Very easy to make!!!!!
You are part of our family now, in every dinner your name is mentioned, and that is because I always have a recipe from you!!!
Blessing for you and your family, God gave you a huge talent!!!!
Cristina Sanchez
Awww that’s the best! Thank you so much for sharing that with me :). I’m all smiles!
My husband isn’t a huge fan of brussel sprouts but when I made this, he said it was definitely a keeper. I did have to use frozen but I did as you suggested and left the cover off the pan. They turned out beautifully. Now I need to try Karina’s idea and use mushrooms ^_^
I’m so happy to hear that, Helen!! Thank you for sharing your review with me!
Fixed this for dinner tonight, served it over brown rice……delicious!! Looking forward to trying more of your receipies! 😋
I’m so happy to hear you are enjoying my blog! Thank you for sharing that with us 🙂
Natasha:
Alfredo sauce cries out for pasta, so I added penne regate to your recipe for brussel sprouts aflredo. The combination was outstanding. Love your recipes and videos.
That’s so great! Thank you for sharing that review with me, Thomas!
Hi Natasha,
I haven’t really made Brussel Sprouts and just wanted your input. Maybe I did something wrong but my recipe the Brussel Sprouts were bitter, is that the regular taste of them or maybe I did something wrong?
Hi Valentina, our sprouts were not bitter but some are known to give off more of a bitter flavor since they tend to be a bit more bitter naturally.
It gets bitter if there are burned leaves of Brussels sprouts. You know when you fry them you need to be careful just to brown them a little instead of having a charred side. That’s my experience anyway.
Your recipes are always ON POINT! Would love to see some more low-carb Keto friendly options!
Thank you so much for sharing that with me & your feedback!
Does the recipe use 1.5 cups or 2 cups heavy whipping cream? There are different instructions on the ingredients list versus the steps.
Hi LG, 1 1/2 cups or 1.5 cups is correct. Thanks for asking! I updated the instructions to clarify. I hope you love the brussel sprouts!
So my wife doesn’t allow me to cook any of your recipes anymore because lately it seems like all of your dishes call for heavy whipping cream! There’s no way your eating this food yourself and staying that small! I love all the recipes of yours that I have tried in the past so please start sharing tasty AND HEALTHY recipes again please!
Thank you for that feedback, Travis! We have many healthy options to choose from on our blog including delicious smoothies and healthy recipes including salads. Happy New Year!
Just wanted to comment that I use organic half and half in place of the heavy whipping cream in most of her recipes and everything turns our plenty creamy. 🙂
Google Heavy cream alternatives. Thank me later. Everyone has different tastes, you need to learn what your wife’s are and start adjusting to her tastes. Or in this case, health unfortunately. I would die if I had to eat like a rabbit.
love your recipes !! Would it be possible to use frozen brussel sprouts ?
Hi Donna, this recipe works best with fresh brussels sprouts because frozen brussels sprouts are already softened. If using frozen, I would suggest sautéing with the lid off since they are already softened and just sauté until the edges are browned.
I love Brussel sprouts but I’m not really a big fan of Parmesan . What would be your suggestion for a substitute? Thank you
Hi Oksana, you could leave the parmesan out or sprinkle with mozzarella and just wait for it to melt then remove from heat. Mozarella doesn’t really incorporate into the sauce the same way so you don’t want to cook it beyond just melting it over the top. It will still be fantastic 🙂
You have my attention. I have to try this asap. Looks so good.
Hi Becky, thank you and I hope you absolutely love this brussel sprouts in alfredo recipe! 🙂
Two of my favorite things in one delicious recipe! My family loves this.
Hi Toni! I’m so happy to hear that your family loves the brussels sprouts!! Thank you for sharing that great review!
Another fabulous idea for Brussels Sprouts. Thanks!
You’re welcome! I’m so happy you enjoyed it!
My family loves both Brussels sprouts and Alfredo so I was super excited to find this recipe. It is sooo good and has now become a family favorite!! Such a great and easy way to incorporate veggies in weeknight meals!
I’m so glad you found a favorite! Thank you for sharing that wonderful review with me.
you had me at alfredo sauce!! What a delicious way to enjoy Brussels sprouts
Thank you Cheryl!! This is our favorite way to enjoy brussels sprouts – so easy and fancy at the same time 🙂
You always have the best recipes, and this dish does not disappoint! So creamy, rich, and delicious!
I’m so glad you enjoyed the brussels sprouts recipe! Thank you Courtney!
Wow! Every recipe my husband and I try are beyond amazing and delicious!!! We just made this and added mushrooms (mushrooms never disappoint:)) ate this on top of quinoa.
I love the idea of adding mushrooms and serving brussels sprouts over quinoa! YUM!!