Tender Brussels sprouts and smoky bacon are baked in a creamy cheese and chile sauce to create a rich, satisfying side dish that's low in carbs and high in flavor.
Course Side Dish
Cuisine American Classic
Keyword brussel sprouts, cheese
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Total Time 45 minutesminutes
Servings 8
Calories 432kcal
Author Marye Audet
Ingredients
2poundsfresh Brussels sproutstrimmed and cleaned
3slicesbacon
1/4cupchopped onion
1cupheavy cream
1dried guajillo chile
1dried chipotle chile
8ouncescream cheese
2cupsgrated cheddar or pepperjack
1/4teaspoongarlic powder
Pinch of chipotle powder if desired
Salt to taste
1/2cupshredded cheddar or pepperjack
Instructions
Preheat the oven to 375F.
Cook the Brussels sprouts in salted water until tender.
Drain.
Fry the bacon until crisp.
Remove bacon from the pan.
Add the onion and cook until transparent and tender.
Remove the onion from the pan.
Add the cream and the chiles to the same pan.
Simmer slowly, uncovered, until the cream is reduced to about 3/4 cup.
Remove the chiles.
Add the cream cheese and stir until the mixture is smooth.
Whisk in the grated cheese and garlic powder until the mixture is smooth and well blended.
Taste, adjust the salt, and add the chipotle powder if desired.
Add the Brussels sprouts, onion, and bacon to a casserole dish or 13x9-inch baking pan.
Pour the cheese sauce over the top and stir to combine well.
Sprinkle the remaining grated cheese over the top.
Bake at 375F for 30 minutes or until heated through and the sauce is bubbling.
Notes
May be assembled a day ahead, covered, and refrigerated then baked just before serving.