Creamy Brussels Sprout Bake

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This Creamy Brussels Sprouts Bake is one of the easiest and tastiest side dishes to make. Made with all gluten-free ingredients and it’s made in just one-skillet.

  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins

Yield: Serves 5-6 1x


  • 5 slice of bacon – cooked and diced (I usually cook mine in the oven and you can use turkey bacon or pork bacon for this)
  • 3 tablespoons olive oil or avocado oil
  • 1 shallot, minced
  • 2 lbs Brussels sprouts – washed and cut in halves
  • Sea salt and black pepper to taste
  • 3/4 cup heavy cream or any milk of choice
  • 1/2 cup shredded sharp white cheddar
  • 1/2 cup shredded Gruyère


  1. Preheat oven to 375 degrees F
  2. Warm a large cast iron skillet (12-15 inches) with oil and add the shallots and brussels sprouts, salt and pepper and cover and cook on medium heat for about 10 minutes, stirring occasionally
  3. Remove from heat and pour in heavy cream or milk, then top with both cheeses and bacon
  4. Bake in oven for 12 to 15 minutes (if your cheese isn’t golden, switch oven to broil and broil 1 minute)
  5. Serve while warm!


*This dish tastes best served fresh. But if you want to prep it ahead of time, make the brussels sprouts over the stove top then hold off on adding the cheese and bacon and cooking in oven until ready to serve. Store any leftovers in fridge for 5 days

  • Author: Rachel