Gruyere Roasted Brussels Sprouts Recipe

A Little Story About Sprouts

I used to turn my nose up at Brussels sprouts. I thought they were little bitter cabbages. My grandson changed my mind one Thanksgiving.

He ate a whole bowl himself. He said they were like tasty little trees. I still laugh at that. Now they are a favorite in my kitchen.

Why This Dish Matters

This recipe turns simple veggies into something special. It shows how a few good ingredients can work together. The sprouts get sweet and crispy.

The cheese and bacon make it feel like a treat. This matters because food should make you happy. It is about sharing joy with the people you love.

The Magic of the Skillet

We start by cooking bacon in a hot skillet. Doesn’t that smell amazing? It makes the whole house feel warm. We set the bacon aside for later.

Then we cook the sprouts in that tasty bacon fat. This gives them so much flavor. We place them cut-side down to get a nice brown crust. This step is the secret to great sprouts.

A Cheesy, Creamy Hug

Next comes the butter and garlic. You will hear a lovely sizzle. Then we pour in the heavy cream. It makes everything rich and smooth.

We add two kinds of cheese. Gruyere is nutty and strong. Mozzarella is soft and stretchy. Together, they are a cheesy, creamy hug for the sprouts.

Fun fact: Gruyere cheese comes from Switzerland. It has tiny, tasty crystals inside that pop when you eat it.

Your Turn in the Kitchen

This dish is perfect for a family dinner. It feels fancy but is easy to make. What is your favorite vegetable to roast? I would love to know.

Do you have a food you did not like as a kid but love now? Tell me about it. It is fun to see how our tastes change.

A Final Thought on Sharing

This recipe matters because it brings people together. Good food starts conversations. It creates memories around the table.

So who will you share this with? Maybe your family, or a friend who needs a smile. That is the best part of cooking.

Ingredients:

Ingredient	Amount	Notes
Bacon	6 slices	Chopped into pieces
Brussels sprouts	24 ounces	Washed, trimmed, and sliced in half
Unsalted butter	2 tablespoons
Garlic	6 cloves	Minced
Heavy cream	1/2 cup (119 g)
Kosher salt	1 teaspoon	Or to taste
Black pepper	1/4 teaspoon	Or to taste
Gruyere cheese	1 cup (113 g)	Shredded
Mozzarella cheese	1 cup (113 g)	Shredded

A Cheesy, Cozy Sprout Story

Hello, my dear! Let’s talk about Brussels sprouts. I know, I know. Some folks think they are bitter. My grandson used to make such a face. But then I made him this recipe. He gobbled them right up! The secret is a happy sizzle in a hot pan. Doesn’t that smell amazing?

We start with bacon. Everything is better with a little bacon, don’t you think? It adds a salty, crunchy surprise. Then we let those little green sprouts get all toasty. This brings out their sweet side, I promise. Finally, we smother them in creamy, bubbly cheese. It is pure comfort in a skillet.

Step 1

First, get your oven nice and hot. We want it ready for our sprouts. Cook the chopped bacon in your big skillet. You want it to be crispy and brown. Then take it out and let it rest on a paper towel. (A hard-learned tip: save that yummy bacon grease in the pan! That’s where the magic happens.)

Step 2

Now, place your sprout halves in the skillet. Put them cut-side down. This gives them a beautiful brown color. Let them cook for a few minutes without moving them. I still laugh at how I used to stir them too much. Be patient for that perfect sear.

Step 3

Next, add the butter. It will melt into the sprouts so nicely. Then stir in the garlic for just half a minute. You will smell its wonderful aroma. Pour in the heavy cream and let it bubble for a minute. This makes a simple, rich sauce.

Step 4

Carefully put the whole skillet into your hot oven. Bake the sprouts for about ten minutes. This makes them tender all the way through. Do you know what makes Gruyere cheese special? Share below!

Step 5

Take the skillet out of the oven. It will be very hot! Sprinkle the cheeses and the bacon you saved over the top. Put it back under the broiler. Watch it closely until the cheese is melted and golden. Now it is ready to eat. So delicious!

Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Yield: 8 servings
Category: Appetizer, Side Dish

Three Tasty Twists to Try

This recipe is like a good friend. It is wonderful just as it is. But it also loves to play dress-up! Here are some fun ways to change it. You can make it new every time.

Veggie Lover

Skip the bacon. Use a tablespoon of olive oil instead. Add a handful of toasted walnuts at the end for crunch.

Spicy Kick

Love a little heat? Add a big pinch of red pepper flakes with the garlic. It will make the dish warm and zesty.

Autumn Harvest

Toss in some cubed sweet potato with the sprouts. The sweet and savory flavors together are just perfect for fall.

Which one would you try first? Comment below!

Serving Your Masterpiece

This cheesy skillet is the star of the table. I love to serve it right in the pan. It keeps everything warm and looks so homey. For a full meal, pair it with a simple roast chicken. Or some juicy pork chops. A bright, green salad on the side is always a good idea.

What should we drink with it? A crisp apple cider is lovely. It cuts through the richness. For the grown-ups, a glass of dry white wine pairs beautifully. Which would you choose tonight?

Keeping Your Sprouts Tasty for Later

Let’s talk about storing these lovely sprouts. They are best eaten right away. But you can keep them in the fridge for three days.

Just put them in a sealed container. I remember making a double batch for my grandson. He was so happy to find leftovers the next day.

I do not recommend freezing this dish. The creamy sauce will separate and get grainy. This matters because good food should still taste good tomorrow.

To reheat, use your oven or toaster oven. Warm them at 350 degrees until bubbly. The microwave can make the sprouts a bit soft.

Batch cooking saves you time on a busy night. You can have a cozy side dish ready in minutes. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Kitchen Hiccups

Sometimes our cooking does not go as planned. Do not worry. Here are some easy fixes.

First, if your sprouts are bitter, you need more salt. Salt helps balance that strong flavor. I once forgot the salt and learned my lesson quickly.

Second, if your cheese is not browning, your broiler is too low. Move the rack closer to the heat. This matters because a golden top makes the dish extra special.

Third, if the sprouts are soft, you cooked them too long. You want a little bite. Getting this right builds your cooking confidence.

Fun fact: Brussels sprouts are part of the cabbage family. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Is this recipe gluten-free?

A: Yes, it is naturally gluten-free. Just check your bacon label to be sure.

Q: Can I make it ahead of time?

A: You can prep it early. Just add the cheese right before you bake it.

Q: What if I do not have Gruyere?

A: Swiss cheese is a good swap. It will still be wonderfully cheesy.

Q: Can I make a smaller portion?

A: Of course. Just cut all the ingredients in half. Use a smaller pan.

Q: Any optional add-ins?

A: A sprinkle of breadcrumbs on top adds a nice crunch. Which tip will you try first?

From My Kitchen to Yours

I hope you love this recipe as much as I do. It is a real treat on a cool evening.

Sharing food is one of life’s great joys. I would be thrilled to see your creation.

Have you tried this recipe? Tag us on Pinterest! You can find me at The Cozy Hearth. I love seeing your kitchen adventures.

Happy cooking!

—Elowen Thorn.