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  • Writer's picture@LaurenPalmeri


1 lb brussels sprouts, ends trimmed, cut into quarters

2 Tbsp olive oil, divided

8 oz bacon, sliced

1 small onion, thinly sliced

1 Tbsp sherry vinegar (substitute with apple cider, balsamic or white wine vinegar)

16 oz whipped cream cheese

¼ cup mayonnaise

8 oz shredded mozzarella

1 1/2 cup Gruyere cheese, grated

1/8 tsp grated nutmeg

1 tbsp thyme leaves

½ cup Parmesan cheese, finely grated

Salt and freshly ground black pepper to taste

Preheat oven to 425F. On a rimmed baking sheet, add Brussels sprouts and coat with 1 tablespoon olive oil, and season with salt and pepper. Roast Brussels until tender and slightly charred, 10-12 minutes. Remove from oven and set aside.

Meanwhile, in a medium saute pan or skillet, heat 1 tablespoon olive oil over medium-high and add onion. Season with salt and cook for 5 minutes. Add the bacon and continue to cook until the bacon is crisp and the onions are caramelized, about 10 minutes. Add vinegar, cook for 1-2 minutes, and remove from heat. Add roasted Brussels sprouts and stir to combine.

In a medium bowl, combine cream cheese, mayonnaise, mozzarella, Gruyere, nutmeg, thyme and ½ tsp salt. Add bacon-Brussels mixture to the cheese mixture and stir to combine. Transfer to a baking dish or back into skillet and top with Parmesan. (I used an oval gratin baking dishm but a round dish, 8”x8” or 9”x9” dish works – just bake until golden-brown on top). Bake until golden-brown on top, about 15 minutes. Serve with crackers as an appetizer or serve as a side on Thanksgiving!

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