When you’re planning a holiday dinner or looking for a side dish that’ll actually get people excited about vegetables, this roasted brussels sprouts casserole is your answer. It’s the kind of dish that brings everyone to the table, even the brussels sprout skeptics.
What makes this casserole so special is the combination of crispy bacon, two kinds of melted cheese, and tender roasted sprouts all in one skillet. It comes together quickly enough for a weeknight but fancy enough to serve alongside your best roasted chicken or steak.
The beauty of this recipe is that it’s not complicated, just really flavorful. You’ll have a bubbling, golden casserole ready in about 35 minutes from start to finish.
Simple Ingredients
This casserole relies on simple, quality ingredients that work together beautifully. You’ll need an oven-safe skillet to make this all in one pan, which keeps things simple and delicious.
- Bacon: Five strips give you that smoky, salty flavor throughout the dish, crisp it up first, then crumble it over the top.
- Brussels sprouts: Two pounds halved gives you the right amount for six servings; they’ll soften beautifully as they roast.
- Shallots: Two minced shallots add a gentle onion flavor that’s more subtle than regular onions and works perfectly here.
- Cheese blend: Using both Cheddar and Gruyere creates a rich, complex flavor that’s way better than using just one cheese.
- Heavy cream: Three-quarters of a cup creates that creamy sauce that ties everything together without being heavy.
- Cayenne pepper: Just half a teaspoon adds a gentle warmth that you’ll taste but won’t overwhelm anyone at your table.
Let's Make Roasted Brussels Sprouts Casserole
Here’s how to build this casserole from start to finish:
Step 1: Cook the Bacon
Preheat your oven to 350°F and get your oven-safe skillet heating on the stovetop. Cook those five bacon strips until they’re crispy and golden, then move them to a paper towel, lined plate to drain. Pour off most of the bacon fat, leaving just a little behind for flavor.
Step 2: Sauté the Shallots
Add the butter to your skillet and let it melt over medium heat. Toss in your minced shallots and let them soften for about two minutes, you’re just waking up their flavor, not browning them.
Step 3: Cook the Brussels Sprouts
Add your halved brussels sprouts along with a pinch of kosher salt and that cayenne pepper. Let them cook for about ten minutes, stirring occasionally, until they start to soften and get a little color on the cut sides.
Step 4: Add the Cream and Cheese
Remove your skillet from the heat and pour in the heavy cream, stirring gently to combine everything. Crumble that cooked bacon over the top, then sprinkle both the Cheddar and Gruyere cheese evenly across the whole thing.
Step 5: Bake Until Bubbly
Transfer your skillet to the preheated oven and bake for about fifteen minutes, until the cheese is melted, bubbly, and just starting to turn golden around the edges. You’ll know it’s done when it smells absolutely amazing.
Nutrition Notes
This is a rich, protein-packed side dish with about 244 calories per serving, plenty of protein from the cheese and bacon, and good vegetables underneath.
Make Ahead and Storage
Store
Keep leftovers in an airtight container in the refrigerator for up to three days.
Freeze
You can freeze the baked casserole for up to two months, though the brussels sprouts may soften a bit when thawed.
Reheat
Reheat gently in a 325°F oven for about ten to fifteen minutes until warmed through, or cover and microwave for two to three minutes.
For more on safe storage, see the USDA food-safety guidance for storing leftovers.
Pro Tips for Success
- Make sure your skillet is oven-safe before you start, cast iron or a stainless steel skillet with a metal handle works perfectly.
- Don’t skip halving the brussels sprouts; it helps them cook evenly and creates flat surfaces that get nice and caramelized.
- If you’re short on time, you can prep the bacon and shallots the night before and store them in the fridge.
- Taste the cream mixture before baking and adjust the salt to your preference, remember the bacon and cheese are both salty.
- Let the casserole rest for five minutes after pulling it from the oven so the cheese sets up a bit and it’s easier to serve.
What to Serve With This
- Serve alongside roasted chicken breasts or a simple grilled chicken for an easy weeknight dinner.
- Pair with a perfectly seared steak or prime rib for a special holiday meal.
- Offer as part of a Thanksgiving spread with turkey and all the traditional sides.
- Bring to a potluck or dinner party in your oven-safe skillet, it stays warm and looks beautiful on the table.
- More Side Dishes to round out the menu
Reasons to Make This Tonight
- Crispy bacon and two cheeses make brussels sprouts irresistible, even for picky eaters
- One-skillet cooking means less cleanup and more time enjoying your meal
- Ready in under 40 minutes, perfect for busy weeknight dinners or holiday sides
- Makes enough to feed a crowd comfortably without any fuss
- Reheats beautifully, so you can make it ahead and just pop it back in the oven
Swaps and Substitutions
- Use Swiss cheese or Emmental in place of Gruyere if that’s what you have on hand.
- Swap the heavy cream for half-and-half or even whole milk if you want something lighter (the casserole will be a bit less creamy).
- Replace the shallots with two minced garlic cloves or a quarter cup of finely diced regular onion.
- Use prosciutto, pancetta, or even crispy sausage crumbles instead of bacon for different flavor profiles.
More Easy Recipes
Roasted Brussels Sprouts Casserole
Ingredients
Equipment
Method
- Preheat the oven to 350F. Using an oven-safe skillet, cook the bacon until brown. Remove from the skillet and transfer to a plate lined with paper towels. Drain fat from the skillet.
- Return the skillet to the stove, melt the butter and saute the minced shallots for about 2 mins
- Add Brussels sprouts, cayenne pepper, and salt. Cook them for about 10 mins
- Remove the skillet from the flame and add the heavy cream. Top with the shredded cheeses and crumbled bacon and bake until the cheeses are melted and bubbly, for about 15 mins.
