Creamed Brussels Sprouts – a Delicious Thanksgiving Side Dish

Image courtesy of Feisty Chef

As many are beginning to plan and shop for Thanksgiving, I wanted to share this delicious recipe that makes a wonderful accompaniment to a holiday meal….Creamed Brussels Sprouts.

This recipe was given to me last year by a friend of mine that clipped the recipe out of the local newspaper from a Publix ad.  She made the dish for her family and they all raved about.  The Monday morning after Thanksgiving, she managed to get her hands on another copy of the newspaper and she found the recipe to give to me.  Boy, am I glad she did.

I think most people are usually split on whether or not they like Brussels sprouts.  I eat them as a side dish occasionally, but I never really cared for them, you know what I mean?   I typically would buy a frozen bag of them, throw them in the microwave, and season them with salt and pepper.  I ate them because they are low in calories and nutrient-rich, but I would NEVER call them tasty.

This recipe is not only tasty, it’s downright delicious.  I made it a few times last year; for Christmas and Easter and a few other random dinners as well.  Needless to say, this recipe has been added to my recipe box cause’ it’s a keeper!  I have even made a few substitutions to the ingredient list from time to time and it still turns out great every….single…time.

So without further ado, here’s the recipe:


1 lb fresh Brussels Sprouts (NOTE: you can buy these in a bag pre-shredded to save on time)
3 oz Shallots, finely chopped (I have also used a regular onion)
4 slices Bacon, coarsely chopped
1 tsp Fresh Thyme, leaves only ( I have used ground thyme)
2 oz Deli Gruyere Cheese, shredded (I have substituted Parmesan Cheese)
1/2 cup Alfredo sauce


Remove the ends from the sprouts, cut in half, and slice.

Chop shallots and bacon.

Preheat a large sauté pan on medium heat for 2–3 minutes. Place bacon in the pan; cook and stir 4–5 minutes or until bacon is browned and crispy. Remove bacon from the pan (reserve 2 tablespoons bacon fat in pan).

Add sprouts and shallots to bacon fat; cook and stir 4–5 minutes or until sprouts are tender.

Remove leaves from thyme stems.

Stir in Alfredo sauce, bacon, thyme, and cheese until cheese melts and mixture is hot.  ENJOY!