These cheesy creamed brussel sprouts are rich, creamy & full of crispy bacon & chestnuts. Wave goodbye to boring boiled sprouts this Christmas!
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Even if you don’t like brussel sprouts, I’m certain you’ll be a fan of this side dish! It’s super rich, creamy, cheesy & packed full of crispy bacon & chestnuts. What’s not to like!
These cheesy sprouts are incredibly easy to make & can be prepped & cooked in as little as half an hour. No more boring boiled sprouts this Christmas!
If you’d like to read more festive recipes, take a look at our Christmas collection! We’ve got recipes for a wide range of dishes, from brie & cranberry stuffed dough balls to Baileys mince pie ice cream…
What You’ll Need
To make four generous portions…
- Brussel Sprouts (500g)
You’ll need 500 grams of whole brussel sprouts for this recipe. We trim & thinly slice these before cooking them.
- Streaky Bacon (8 Rashers)
Either smoked or unsmoked streaky bacon will work here. This needs cutting into lardons.
- Cooked Chestnuts (100g)
Make sure to use pre cooked chestnuts. These can be found in most supermarkets.
- Double Cream (250ml)
For the creamiest sprouts, make sure to use double cream.
- Chicken Stock (200ml)
Half a stock cube dissolved in hot water works best here.
- Parmesan (50g)
Parmesan works great with sprouts. Feel free to use a different cheese if you’d prefer.
- Butter (20g)
Added for richness. Either salted or unsalted is fine.
How To Prep Brussel Sprouts
To prep the sprouts, first trim the base off each of them, using a small, sharp knife. The base turns woody once cooked so it’s best to cut it off. Next, remove any loose outer leaves as well as any that look bruised or damaged.
We now need to thinly slice the sprouts. You can either do this by hand or in a food processor with a slicing blade (this way’s quicker!). Once sliced, the sprouts can be cooked straight away or stored covered in the fridge for up to a day (they tend to dry out if left any longer).
How To Make Cheesy Creamed Brussel Sprouts
The full, printable recipe card for these sprouts can be found at the bottom of this post!
Step 1 – Fry The Bacon
First, we need to fry the bacon lardons until they are crispy. To do this, place a large saucepan over a medium heat & add in a tablespoon of veg oil. Once hot, add in the bacon & cook, stirring frequently until crispy. This will take around 5 minutes.
Once cooked, take the bacon out of the pan with a spoon (leave the bacon fat in the pan) & transfer to a bowl. Set aside for later.
Step 2 – Sauté Sprouts
Add the sliced sprouts into the pan along with the butter then season with salt and pepper. Cook for 2-3 minutes, until the sprouts are starting to soften.
Step 3 – Add In Cream & Stock
Next, pour double cream & chicken stock into the sprouts & bring to a simmer. Leave to cook over a medium heat until the liquid has reduced by half.
Step 4 – Finishing
Once the sauce has thickened, add the crispy bacon & chestnuts into the pan & cook for 2 minutes. Take off the heat then stir in two thirds of the parmesan. Give the sprouts a taste to check the seasoning, adding in more salt & pepper if needed.
Step 5 – Serving
Spoon the brussel sprouts into a dish then grate over the remaining parmesan. Serve immediately!
Please note that these are affiliate links & I may make a small commission if you make a purchase using these links, at no extra cost to you. For more information, click here.
More Christmas Recipes To Try!
- Goose Fat Roast Potatoes
- Sausage & Bacon Stuffing With Apricot & Pine Nuts
- Boozy Cranberry & Orange Sauce
- The Best Yorkshire Puddings
- Pigs In Blankets With Honey & Mustard
- Brie & Cranberry Stuffed Dough Balls
- Baileys Mince Pie Ice Cream
- Classic Mince Pies
If you have enjoyed this cheesy creamed brussel sprout recipe, it would mean a lot if you could leave a review & rating!
Cheesy Creamed Brussel Sprouts With Chestnuts & Bacon
- Food Processor With Slicing Attachment
- Large Saucepan
- 500 g Brussel Sprouts
- 100 g Cooked Chestnuts
- 1 tbsp Vegetable Oil
- 8 Rashers Streaky Bacon Smoked Or Unsmoked – Cut Into Lardons
- 20 g Butter
- 250 ml Double Cream
- 200 ml Chicken Stock
- 50 g Parmesan
- Trim the bottom off each brussel sprout then remove any loose, outer leaves.
- Thinly slice the sprouts either with a sharp knife or with a food processor & a slicing attachment then set aside.
- Roughly chop the chestnuts then set aside for later.
- Next, place a large saucepan over a medium heat & pour in the tablespoon of veg oil.
- Once the oil's hot, add in the bacon & cook until crispy, stirring frequently. This will take around 5 minutes.
- Remove the cooked bacon from the pan & transfer to a bowl.Leave the bacon fat in the pan!
- Next, add the sprouts & butter into the pan, season with salt and pepper then cook for 2-3 minutes, until the sprouts have started to soften.
- Pour in the double cream & chicken stock then bring to a simmer.
- Cook, stirring occasionally until the sauce has reduced by half then add in the crispy bacon & roughly chopped chestnuts. The cream will take roughly 4-5 minutes to reduce.
- Cook for another 2 minutes then remove the pan from the heat.
- Grate in ⅔ of the parmesan then stir to melt. Taste the sprouts, to check the seasoning (adding more if necessary) then spoon the sprouts into a dish.
- Grate the remaining parmesan over the top then serve immediately.