Recipe for Spiced Brussel Sprouts with bacon, garlic & cream

I love this recipe, and I know Stacey does too; if it were up to her I think we’d have this side at dinner every single evening! There’s something about the soft brussel sprouts which are so reminiscent of winter anyway, with the salty crunchiness of the bacon and the seasonal flavours of cinnamon, nutmeg and cloves which is so comforting.

Brussell Sprouts Recipe with stock and cream for Spiced Brussel Sprouts

This recipe was originally one of the recipes which became popular a couple of years ago pairing brussel sprouts with bacon. Whilst I loved the simplicity of the sprouts and bacon, I decided that I wanted to create a side dish which is especially celebratory, and perfect for Christmas or Thanksgiving. Hence the additional of cream, as well as some seasonal spices – which makes this an extra special dish.

Cinnamon and nutmeg go very well together, but cloves can become overpowering in some recipes – which is why I suggest infusing them in with the chicken stock, rather than using ground cloves. This gives a hint of the clean clove taste, whilst still allowing the Christmas-y cinnamon-nutmeg flavours to shine.

This recipe is a perfect side for a roast dinner – particularly at a big celebration – but you could also make this recipe using leftover boiled brussel sprouts if you have them! Whilst in my household it’s unusual for any of this side to be left at the end of dinner,  I also recommend a little of this spiced brussel sprout recipe in a whole-wheat bread chicken sandwich with a little stuffing – a Monday lunch to be proud of!

(Also, if you’re vegetarian, don’t despair this is almost as good without the bacon! I’ve made this with lentils rather than bacon, and used vegetable stock rather than chicken stock. If you have yellow lentils, add a little extra liquid to pan once the onions have softened, and cook the lentils for ten minutes. Once the lentils are soft, follow the recipe as below!)

Spiced Brussel Sprouts

Serves 4
Prep time 20 minutes
Cook time 20 minutes
Total time 40 minutes
Allergy Milk
Meal type Side Dish
Misc Freezable, Serve Hot
Occasion Christmas, Easter
A wonderful autumn recipe for a side of brussel sprouts, pan fried with bacon, garlic, sweet onion, cream and parmesan. Perfect to accompany roast chicken!


  • 200g brussell sprouts (sliced)
  • 2 rashers smoked bacon
  • 100ml cream (preferably single)
  • 100ml chicken stock
  • 2 cloves garlic (mashed)
  • 1 small onion (sliced)
  • 20g parmesan (freshly grated)
  • 10g butter
  • 2 teaspoons ground nutmeg
  • 2 teaspoons cinnamon
  • 2 cloves


Step 1
In a frying pan on a medium heat, fry off the onions in a little oil. When translucent, add the garlic and sauté for a few minutes until the flavour is released. Remove from the pan and set aside.
Frying onion & garlic for Spiced Brussel Sprouts Recipe
Step 2
Whilst the onions are frying off, infuse the chicken stock with the two cloves - if using fresh chicken stock, heat it gently with the cloves in the stock, or if using stock cubes, add to the water with the stock cube.
Step 3
Chop the bacon into lardons around 1cm in size, and fry off in the pan. Try to get the bacon browned to increase the flavour. At this point, you can add a little honey to the pan if you're looking for a sweeter flavour - particularly good with drier meats.
Frying bacon for Spiced Brussel Sprouts Recipe
Step 4
Once the bacon is fried off, add the onion mixture back into the pan before pouring in the sliced brussell sprouts. Sauté everything together with the butter until the brussell sprouts are starting to soften.
Brussell Sprouts for Spiced Brussel Sprouts Recipe
Step 5
Add the chicken stock to the brussell sprout mixture and allow the vegetables to absorb the stock before adding the cream. Mix to combine before adding the cinnamon and nutmeg.
Brussell Sprouts with stock and cream for Spiced Brussel Sprouts Recipe
Step 6
Remove from the pan and scatter with parmesan; serve as a side with a roast dinner or spread in sandwiches with leftover chicken!
Brussell Sprouts Recipe with stock and cream for Spiced Brussel Sprouts

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Hi, I'm Carley; a 24 year old food fanatic living in Edinburgh. I've loved shopping for food and cooking since I was a child, and I absolutely love Edinburgh's food scene! I have now decided on a food challenge - buying and cooking only food which is local to Edinburgh! Find out more about my food challenge!

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