When done well, Cast Iron Brussels Sprouts with Bacon and Cream are absolutely delicious, with the rich flavors of bacon and cream.

Cooking these beauties in a cast-iron skillet is the secret to getting them perfectly crispy and browned on the outside while keeping them tender.

bacon, caramelized brussels sprouts in cast iron skillet

Cast Iron Brussels Sprouts with Bacon and Cream

Caramelized Brussels sprouts, salty bacon, and rich cream make up an easy and delicious side dish perfect for Thanksgiving or Christmas dinner.

Prep Time 15

Cook Time 10

Total Time 25

Serving Size servings

Equipment

12 inch cast iron skillet
spatula or tongs (for flipping)

Ingredients

4 slices bacon diced
1 pound brussels sprouts trimmed and cut in half
1/2 cup chicken broth
1/4 cup heavy cream
salt and pepper to taste

Instructions

Prep the veggies. Prepare the brussels sprouts by removing the outer leaves and cutting them in half (or thirds if they are very large.)
Cook the bacon. Heat a 12-inch cast iron skillet over medium heat. Add the diced bacon and cook until crispy. Transfer the bacon to a paper towel-lined plate, leaving half of the bacon grease in the skillet.
Brown the Brussels sprouts. Increase the heat to medium-high. Place the Brussels sprouts cut side down in the skillet. Cook without stirring until they are browned and caramelized about 3 minutes. Flip the Brussels sprouts and cook for another 3 minutes.
Cook the sprouts. Pour the chicken broth into the skillet, reduce the heat to medium-low, and cover. Cook until the Brussels sprouts are fork-tender, about 4 minutes, then season with salt and pepper to taste.
Add the cream. Remove the lid and stir in the heavy cream. Cook, stirring occasionally, until the cream reduces and coats the Brussels sprouts, about 2 minutes. The vegetables should not look "creamy."
Serve. Remove from the heat and stir in the cooked bacon. Serve immediately.

Notes

For the best caramelized texture, use fresh Brussels sprouts. Try to get fresh ones instead of frozen ones, as they might turn mushy.

Be sure to cut the ends and halve the Brussels sprouts evenly. This will help them cook evenly and brown nicely.

Before adding the bacon, heat your cast iron skillet. This will help the bacon get crispy and prevent it from sticking.

While browning the Brussels sprouts, try not to stir them too soon. Let them sit without stirring to get a deep, caramelized crust.

You can double this recipe easily, it will still fit in a 10-inch skillet!

More Tips:

Avoid putting too many Brussels sprouts in the skillet at once. If needed, cook them in smaller batches to make sure each piece gets a good sear.

Choose low-sodium chicken broth to have better control over the dish’s saltiness. You can add more salt later if necessary.

When adding the heavy cream, pour it in slowly while stirring. This helps it blend smoothly with the other ingredients and reduces the risk of curdling.

Taste the dish before serving and adjust the seasoning if necessary. A little extra salt or a sprinkle of black pepper can really bring out the flavors.

This dish is best served hot. Plan to serve it right after cooking to enjoy all the flavors fully.

cast iron skillet with Brussels sprouts on wooden surface

Serving Suggestions

Cast Iron Brussels Sprouts with Bacon and Cream are best served with white cheddar scalloped potatoes, simple chicken breast, or easy sourdough rolls

About the Ingredients

Here are some alternative ingredients you can use:

Bacon: Try using pancetta or turkey bacon for a different taste.
Brussels Sprouts: Swap with broccoli florets or halved baby carrots for a different texture.
Chicken Broth: Use vegetable broth for a vegetarian option.
Heavy Cream: Replace with coconut cream or half-and-half for a lighter dish.

salt, pepper, bacon, cream, fresh brussels sprouts, and chicken stock

Different ingredients will alter the recipe, so feel free to experiment and see what you like best.

Storage Instructions

Make sure the Brussels sprouts are completely cool before putting them in a sealed container. But don’t freeze them, as the cream might separate and change the taste.

You can keep them in the fridge for up to 3 days. Just put them in a pan on medium heat to warm them up.

wooden spoon with scoop of cast iron brussels sprout with bacon

Cast Iron Brussels Sprouts with Bacon and Cream if you want a quick and tasty side dish. Just follow these tips and you’ll have a flavorful dish that’s sure to impress.

This recipe will soon become your go-to for any occasion. You’ll love the caramelized veggies with the delicious bacon and cream flavor – it’s a real crowd-pleaser!

How to Make the Best Crispy Brussels Sprouts in a Cast Iron Skillet