Creamy Garlic Parmesan Brussel Sprouts and Broccoli

A creamy sauce is the key to our perfect brussel sprouts and broccoli recipe, plus buttery sautéed mushrooms and crisp, salty bacon! It the best easy vegetable recipe.

My mom LOVES mushrooms sautéed in butter. She loves caramelized mushrooms and mushroom soup, but nothing really sold me on the power of a little ‘shroom’ until now. This is the absolute best recipe for brussel sprouts AND their famous green and stalky cousin, broccoli. As the flavors blend and melt together under the blanket of a silky and creamy white sauce the nuttiness from the nutmeg will take over and everyone will be salivating for just one little bite.

It was a Sunday and my plans for dinner ended up being a waste, so I quickly shifted gears and began pulling the leftovers into a new concoction, one I hoped would be decently received.

I had:

Broccoli

Brussel Sprouts

Cream

and Mushrooms.

But I was feeling a bit insecure. I mean, do broccoli and brussel sprouts really hold up next to one another?

And hold up they have! This is one of my very favorite recipes to make. If it was 20 years ago I’d have given a hard pass on those brussels, heck probably the broccoli too, so why was I willing to play the game now?

Because of that sauce.

It’s rich and creamy without drowning the vegetables. And I’m convinced that it actually makes you happier when you combine vibrant color with an opposite sauce and texture. For some reason it really does go from being ok to delicious!

Ingredients for Creamy Brussel Sprouts and Broccoli

This veggie recipe is simple but totally loaded with flavor. Here is what you will need:

• Bacon
• Butter
• Brussels Sprouts
• Broccoli Florets
• Baby Bella Mushrooms
• Garlic Seasoning: like Johnny Garlic Spread or Kinder Buttery Steakhouse Rub
• Heavy Cream
• Buttermilk
• Parmesan Cheese
• Salt and Pepper

The measurements for all these ingredients can be found in the recipe card at the end of this post.

How to Make Creamy Brussel Sprouts and Broccoli

1. Prep: Preheat the oven.
2. Bacon: Cook the bacon in a cast iron skillet on the stove top until crispy. Set aside on a plate lined with a paper towel. Let it cool slightly and then chop into small pieces.
3. Sauté: Leave some of the bacon grease in the cast iron skillet and add butter. Add the veggies and garlic seasoning and sauté until brown.
4. Sauce: Add the cream and buttermilk and stir until the veggies are coated. Season to taste with salt and pepper.
5. Combine: Add the chopped bacon and stir to combine and then top with the parmesan cheese.
6. Bake: Place the skillet into the oven and bake for 10 minutes.

Keep scrolling down to the recipe card to see all the instructions in complete detail for this recipe.

Variations or Substitutions

This recipe is very flexible and totally open to variations or substitutions. One variation that is delicious is to add some lemon to the dish. Add the zest and juice from half a lemon for extra bright pop of flavor. If you want to add a little heat, add a pinch of red pepper flakes.

I would keep the bacon and mushrooms for those added delicious flavors, but the vegetables could be swapped for others such as asparagus, peas, cauliflower or spinach. If you aren’t a parmesan fan, exchange it for swiss, gruyere, white cheddar or mozzarella.

Tips for Making This Recipe

• I recommend cooking bacon on the stove top for maximum crispiness.
• Depending on the size of the brussel spouts, cut brussels in half or quarters so they are about the same size.
• Use some of the leftover bacon grease to sauté the vegetables to add even more flavor.
• Don’t overcook the vegetables when sautéing them or they will just end up as mush after they are baked.
• Grate your own parmesan cheese for the best flavor and texture.

Why You Will Love This Recipe

Flavor: The flavors of bacon, cream, parmesan and garlic all coating those delicious vegetables is just out of this world!

One Pan: Every part of this recipe is done in the one pan. No extra dishes to clean!

Simple: The ingredients are few and easy to find! The steps are easy to follow and fail proof.

Quick: This side dish is ready in less than 30 minutes!

Texture: The contrasting textures of the crispy bacon, tender vegetables with the creamy sauce is so amazing!

Low Carb: With only 6 grams of carbs, this is great low carb side dish option.

Storage Tips

Leftover creamy brussel sprouts and broccoli should be stored in the refrigerator in an airtight container. They will keep for up to 5 days.

Reheat this dish on the stove top over medium heat until heated through. Add a little more cream and buttermilk to keep it from drying out.

This creamy garlic and parmesan brussel sprouts and broccoli recipe is easy enough to accompany a weeknight meal but decadent enough to make for a special dinner. This vegetable side dish is going to be a new favorite in your house!

More Vegetable Side Dishes:

• Lemon Roasted Carrots and Parsnips
• Tomato Cucumber Salad
• Shredded Brussel Sprouts Salad
• Creamy Cheesy Broccoli Bake
• Southern English Pea Salad
• Roasted Vegetables

Watch How to Make This Recipe…