Ultimate Loaded Cheesy Brussels Sprouts – Christmas Side Dish

Brussels sprouts get a bad rap, but this Loaded Cheesy Brussels Sprouts version turns skeptics into fans fast. Think crispy edges, a creamy cheese sauce, smoky bacon, and a golden, bubbly top. It’s cozy, indulgent, and festive—exactly what a Christmas side dish should be.

This recipe is easy to prep ahead, bakes in one dish, and pairs beautifully with turkey, ham, or a simple roast. If you’re looking for one standout side that feels special without being fussy, this is it.

What Makes This Loaded Cheesy Brussels Sprouts Recipe So Good

• Big flavor, simple method: Roasted Brussels sprouts with a quick, silky cheese sauce, finished under the broiler for a bubbly, browned top.
• Loaded and satisfying: Bacon, cheddar, Parmesan, and a touch of garlic make every bite rich and comforting.
• Holiday-friendly: Feeds a crowd, looks festive, and tastes even better alongside roast meats and gravy.
• Make-ahead friendly: Par-roast the sprouts and prep the sauce ahead, then assemble and bake when you need it.
• Adaptable: Easy to tweak for gluten-free, low-carb, or vegetarian needs without losing the indulgent feel.

Ingredients for Loaded Cheesy Brussels Sprouts

• 2 pounds Brussels sprouts, trimmed and halved
• 6 slices thick-cut bacon, diced
• 2 tablespoons olive oil
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 3/4 cups whole milk (or half-and-half for richer sauce)
• 1 teaspoon Dijon mustard
• 2 cloves garlic, minced
• 1 1/2 cups shredded sharp cheddar cheese, divided
• 1/2 cup grated Parmesan cheese, divided
• 2 green onions, thinly sliced (optional, for garnish)
• 2 tablespoons chopped fresh parsley (optional)

Instructions for Loaded Cheesy Brussels Sprouts

1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
2. Toss the Brussels sprouts with olive oil, 1 teaspoon salt, black pepper, and red pepper flakes (if using).Spread cut side down on the tray for max caramelization.
3. Roast for 18–22 minutes, until the edges are browned and the centers are just tender. Set aside. Reduce the oven temperature to 375°F (190°C).
4. While the sprouts roast, cook the bacon in a skillet over medium heat until crisp, 7–9 minutes.Transfer bacon to a paper towel–lined plate. Drain all but 1 tablespoon bacon fat from the skillet.
5. Add butter to the skillet and melt over medium heat. Stir in the flour and cook, whisking, for 1 minute to form a roux.
6. Slowly whisk in the milk, a little at a time, until smooth.Simmer 2–3 minutes, stirring, until slightly thickened and silky.
7. Whisk in Dijon and garlic. Turn off the heat. Stir in 1 cup cheddar and 1/4 cup Parmesan until melted.Season the sauce to taste with salt and pepper.
8. Combine the roasted sprouts, most of the bacon (save a little for topping), and the cheese sauce in a lightly greased 9×13-inch baking dish. Stir to coat evenly.
9. Top with the remaining 1/2 cup cheddar and 1/4 cup Parmesan. Sprinkle over the reserved bacon.
10. Bake at 375°F (190°C) for 12–15 minutes, until bubbling around the edges.For extra color, broil for 1–2 minutes, watching closely.
11. Let rest for 5 minutes. Garnish with green onions and parsley if you like. Serve warm.

How to Store Loaded Cheesy Brussels Sprouts

• Refrigerate: Cool completely, then cover and refrigerate for up to 3 days.
• Reheat: Warm in a 350°F (175°C) oven, covered, for 15–20 minutes.Uncover for the last few minutes to re-crisp the top.
• Freeze: Not ideal because the sauce can separate and sprouts soften. If needed, freeze tightly wrapped for up to 1 month and reheat gently with a splash of milk.
• Make ahead: Roast sprouts and cook bacon a day ahead. Make the sauce and assemble, then cover and chill.Bake just before serving, adding 5–10 extra minutes if going in cold.

Health Benefits of Loaded Cheesy Brussels Sprouts

• Brussels sprouts are nutrient-dense: They’re rich in vitamin C, vitamin K, fiber, and antioxidants that support immune health and digestion.
• Protein and calcium: The cheese and milk add protein and calcium for bone health and satiety.
• Balanced indulgence: While this dish is creamy, pairing it with lean proteins and lighter sides can make for a satisfying, balanced holiday plate.
• Customizable: You can lighten the sauce with reduced-fat milk, use less cheese, or swap bacon for turkey bacon to cut saturated fat and calories.

Pitfalls to Watch Out For

• Overcooking the sprouts: They can go mushy fast. Roast until just tender with crispy edges, then finish in the oven briefly once sauced.
• Grainy sauce: Add milk gradually and whisk well. Don’t boil vigorously after the cheese goes in—gentle heat keeps it smooth.
• Under-seasoning: Taste the sauce before mixing.The sprouts and cheese need enough salt to sing.
• Watery bake: Don’t rinse sprouts after trimming, or pat them dry well. Excess moisture thins the sauce.
• Greasy finish: Drain most bacon fat before making the roux. You want flavor, not an oily sauce.

Recipe Variations

• Vegetarian: Skip the bacon and add sautéed mushrooms or sun-dried tomatoes for umami.
• Gluten-free: Use a 1:1 gluten-free flour blend or cornstarch slurry to thicken.Check that your Dijon is gluten-free.
• Low-carb/keto: Use heavy cream instead of milk and thicken with extra cheese or a small amount of xanthan gum.
• Cheese swap: Try Gruyère or Fontina for a melty, nutty flavor. A little smoked gouda adds depth.
• Add crunch: Top with buttery panko or crushed pork rinds for texture before baking.
• Heat lovers: Stir in a teaspoon of hot sauce or use pepper jack cheese.
• Herby twist: Add fresh thyme or rosemary to the sauce for a holiday aroma.

FAQ

Do I have to pre-roast the Brussels sprouts?

Yes. Pre-roasting builds flavor and ensures the sprouts stay tender with caramelized edges.

If you skip it, they’ll steam in the sauce and taste bland.

Can I use frozen Brussels sprouts?

You can, but thaw and dry them very well, then roast longer to drive off moisture. Fresh sprouts hold texture better and brown more easily.

What’s the best cheese for melting?

Sharp cheddar gives great flavor, while Gruyère melts beautifully. A blend of the two is ideal.

Always grate your own cheese for a smoother sauce.

How do I keep the sauce from separating?

Keep the heat moderate, add milk gradually, and melt the cheese off the heat. Don’t boil the sauce after adding cheese.

Can I make this ahead for Christmas Day?

Absolutely. Assemble up to 24 hours ahead, cover, and refrigerate.

Bake straight from the fridge at 375°F (190°C), adding 5–10 extra minutes.

What should I serve this with?

It pairs perfectly with roast turkey, glazed ham, prime rib, or a mushroom Wellington. Add a bright salad to balance the richness.

How can I lighten the dish without losing flavor?

Use milk instead of half-and-half, reduce cheese by 1/2 cup, and keep the bacon but use less. A squeeze of lemon before serving also brightens everything.

Can I make it in a skillet?

Yes.

Use an oven-safe skillet for the sauce, fold in the sprouts and bacon, top with cheese, and bake right in the skillet.

Final Thoughts

Loaded Cheesy Brussels Sprouts feel festive, taste indulgent, and are easy to pull off even on a busy holiday. The roasted sprouts keep their bite, the sauce is creamy and comforting, and the bacon brings that smoky finish everyone loves. Make it once, and it will likely join your Christmas rotation for years to come.

Serve hot, pass the serving spoon, and watch the dish disappear.

Loaded Cheesy Brussels Sprouts – Christmas Side Dish

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 2 pounds Brussels sprouts, trimmed and halved
• 6 slices thick-cut bacon, diced
• 2 tablespoons olive oil
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 3/4 cups whole milk (or half-and-half for richer sauce)
• 1 teaspoon Dijon mustard
• 2 cloves garlic, minced
• 1 1/2 cups shredded sharp cheddar cheese, divided
• 1/2 cup grated Parmesan cheese, divided
• 2 green onions, thinly sliced (optional, for garnish)
• 2 tablespoons chopped fresh parsley (optional)

Method

 

1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
2. Toss the Brussels sprouts with olive oil, 1 teaspoon salt, black pepper, and red pepper flakes (if using). Spread cut side down on the tray for max caramelization.
3. Roast for 18–22 minutes, until the edges are browned and the centers are just tender. Set aside. Reduce the oven temperature to 375°F (190°C).
4. While the sprouts roast, cook the bacon in a skillet over medium heat until crisp, 7–9 minutes. Transfer bacon to a paper towel–lined plate. Drain all but 1 tablespoon bacon fat from the skillet.
5. Add butter to the skillet and melt over medium heat. Stir in the flour and cook, whisking, for 1 minute to form a roux.
6. Slowly whisk in the milk, a little at a time, until smooth. Simmer 2–3 minutes, stirring, until slightly thickened and silky.
7. Whisk in Dijon and garlic. Turn off the heat. Stir in 1 cup cheddar and 1/4 cup Parmesan until melted. Season the sauce to taste with salt and pepper.
8. Combine the roasted sprouts, most of the bacon (save a little for topping), and the cheese sauce in a lightly greased 9x13-inch baking dish. Stir to coat evenly.
9. Top with the remaining 1/2 cup cheddar and 1/4 cup Parmesan. Sprinkle over the reserved bacon.
10. Bake at 375°F (190°C) for 12–15 minutes, until bubbling around the edges. For extra color, broil for 1–2 minutes, watching closely.
11. Let rest for 5 minutes. Garnish with green onions and parsley if you like. Serve warm.

Hannah

Hi, I’m Hannah — the food lover behind Every Day Quick Meals! I’m all about making cooking simple, joyful, and stress-free. Between work, life, and a million to-dos, I know how hard it can be to find time for homemade food. That’s why I create quick, tasty recipes that anyone can make — no fancy skills required. My kitchen motto? Good food doesn’t need to be complicated — just made with love.