Take-out Tuesday, Brussels Sprouts & Bacon Gratin

Thank you for all the prayers and well wishes about hurricane Nate.  I am happy to report that we were very lucky and had no damage, no power loss, and things are back to normal  πŸ˜…  It was very windy, lots of tornado warnings, and scary stuff, but thankfully it was over quickly~

Stressful times call for comfort food!

I know some people have a severe aversion to Brussels Sprouts,

HH is one of them…

But, he’s in the minority, and they are my very favorite, so I cook them all the time

Even HH will eat them when they are roasted and paired with bacon

And covered with cheese?

Yes Please!

Add some cream and it’s a dream

Part creamy, part crispy, with savory little charred edges…

See all the textures and colors, layers and flavors???

So easy!

Brussels Sprouts & Bacon Gratin

Even non Brussels Sprouts lovers will love this tasty gratin full of bacon and 2 kinds of cheese
Prep Time 30 minutes
Cook Time 30 minutes
Course Side Dish
Cuisine American
Servings 4


  • 30 Brussels Sprouts
  • 8 slices bacon
  • olive oil
  • salt and pepper
  • 1/2 cup half and half
  • 2 oz. shaved Parmesan cheese
  • 3 oz. crumbled bleu cheese optional


  • Place bacon on a parchment lined baking sheet, leaving spaces between the strips.
  • Wash sprouts, cut off ends and cut in half. Place sprouts evenly between the strips of bacon.
  • Drizzle sprouts lightly with olive oil and season with salt and pepper.
  • Roast at 400 degrees until bacon and sprouts are done, 20-25 minutes.
  • Drain bacon on paper towels and tear or cut into 1 inch pieces.
  • Place sprouts and bacon in a lightly greased or sprayed 1 1/2 quart baking dish.
  • Pour cream over all and sprinkle with cheeses. Bake at 350 for 20-30 minutes until golden and set.
Keyword Baked Brussels Sprouts, Brussels sprout casserole, Brussels sprouts, Brussels sprouts and bacon gratin

Pin this for Thanksgiving feasting!

Here’s another crazy good Brussels sprouts appetizer, great for game day, parties any fall event

Unique, colorful and full of vegetables which make eating nachos feel like health food!

Sweet Potato Chip Nachos with Brussels, Bacon & Bleu

Not a fan of Bleu Cheese?  No problem, just leave it out or substitute another variety!


πŸ₯“   πŸ₯—   πŸ₯“   πŸ₯—   πŸ₯“  πŸ₯—  πŸ₯“

I will be joining these fabulous parties and blogs:

Rustic and RefinedBetween Naps on the Porch, Gardens Galore  Make it Pretty Monday

Coastal CharmCooking and Crafting with J&J,  The Scoop,   A Stroll Thru Life 

Celebrate and Decorate,   Oh My Heartsie Girl  Creatively Crafty      Full Plate Thursday

Foodie Friday & Everything Else    Thursday Favorite Things   Home Matters

Share it One More Time   Delicious Dishes Recipe Party    Sundays at Home









20 Responses to “Take-out Tuesday, Brussels Sprouts & Bacon Gratin”
  1. Mary says:

    Glad you came through Nate unscathed Jenna! We were fortunate to miss the tornadic activity from Nate passing through here unlike those in western NC and upstate SC. We love sprouts and your gratin sounds delicious! I bet it would be good with the addition of some dried cranberries too. πŸ™‚

  2. I love brussel sprouts too, Jenna. That recipe is very close to one I use during the holidays. I even love it leftover.

  3. Glad you didn’t have damage but I can relate to the scary stuff!
    We like Brussel sprouts, too! Your version has to be amazing with bacon and cheese.

  4. Jenna, bacon and cheese makes everything taste better! For years I didn’t care for sprouts, but I love them roasted now! I will have to try your recipe! I am so glad everything is back to normal! It looks like pea soup out my windows this morning!

  5. Lynn says:

    So glad to hear things are ok and back to normal Jenna! Sprouts are a favorite of mine too:@)

  6. I’m one of those who don’t much care for Brussels sprouts, but with bacon πŸ₯“ and cheese πŸ§€….mmm, mm good! This is worth a try because bacon AND cheese make EVERYTHING better!

  7. thefrenchhutch says:

    I know it had to be scary when Nate came through. So glad it you didn’t have any damage. Jenna, your Brussels sprouts I could eat for breakfast! Love this recipe and I will make it, don’t think I can wait till Thanksgiivng. Your food photos are always gorgeous, you need your own magazine…………

  8. Rosie M. says:

    I’m so glad you “weathered” Nate. When I saw its track on the weather channel, I thought about you and expressed concern. Whew!! There is absolutely nothing that could make your dish sound yummier!!! It is now in my recipe file and a major contender for a Thanksgiving side!! Thanks for sharing!

  9. Jill Kuhn says:

    Happy to hear you weathered this storm well, Jenna! ❀️ Your recipe looks delish even though I’m not a brussel sprout fan. πŸ˜‰ Cheers to comfort food!

  10. Jodi says:

    Oh my yummmmmminess! Like heaven on a plate!

  11. So happy you weathered this latest hurricane Jenna. Oh your nerves! HH is onto to something. I never thought I liked brussel sprouts either until they met pancetta/bacon! Marriage made in heaven. Don’t you love when you find them on those stalks?

    Johanne Lamarche


  12. I love Brussels sprouts! So happy Nate wasn’t very great. πŸ˜€ My friend Trish in Orange Beach kept posting lots of water spouts….that is a bit scary!

  13. Miz Helen says:

    I just pinned this recipe, what a great side for the holidays! I really appreciate you sharing your awesome post and your talent with us at Full Plate Thursday.
    Have a great weekend and come back soon!
    Miz Helen

  14. Miz Helen says:

    Your post is featured on Full Plate Thursday this week & we have pinned it to our Features Board. Thanks so much for sharing with us and enjoy your new Red Plate!
    Miz Helen

  15. Great work! Thanks for the share

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