Prince William and his eldest son, Prince George, put on aprons to help make Christmas lunch at a homeless shelter, a charity that the Prince of Wales first visited as a child with his mother, the late Princess Diana.The royal father and son were seen decorating a Christmas tree and helping with meal preparations in the kitchen at The Passage in central London, in a video posted to William’s YouTube account on Saturday.“Proud to join volunteers and staff at The Passage in preparing Christmas lunch – this year with another pair of helping hands,” read a post on the social media account of William and his wife, Princess Catherine.William is the royal patron of The Passage, which he first visited when he was 11 with his mother, Diana. The heir to the throne has visited the charity in recent years, but this was the first time George, 12, joined him.The young royal signed his name in a book on the same page that Diana and William had written their names 32 years ago, in December 1993.William was shown pouring Brussels sprouts onto an oven tray, while George helped set out Yorkshire puddings and set a long table for dozens of attendees.William launched his Homewards project in 2023 to tackle homelessness.
LONDON —
Prince William and his eldest son, Prince George, put on aprons to help make Christmas lunch at a homeless shelter, a charity that the Prince of Wales first visited as a child with his mother, the late Princess Diana.
The royal father and son were seen decorating a Christmas tree and helping with meal preparations in the kitchen at The Passage in central London, in a video posted to William’s YouTube account on Saturday.
“Proud to join volunteers and staff at The Passage in preparing Christmas lunch – this year with another pair of helping hands,” read a post on the social media account of William and his wife, Princess Catherine.
William is the royal patron of The Passage, which he first visited when he was 11 with his mother, Diana. The heir to the throne has visited the charity in recent years, but this was the first time George, 12, joined him.
The young royal signed his name in a book on the same page that Diana and William had written their names 32 years ago, in December 1993.
William was shown pouring Brussels sprouts onto an oven tray, while George helped set out Yorkshire puddings and set a long table for dozens of attendees.
William launched his Homewards project in 2023 to tackle homelessness.
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!
How to Make This Recipe
Ingredients for Creamy Brussel Sprouts and Broccoli
This veggie recipe is simple but totally loaded with flavor. Here is what you will need:
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
Prep: Preheat the oven.
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.
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.
Sauce: Add the cream and buttermilk and stir until the veggies are coated. Season to taste with salt and pepper.
Combine: Add the chopped bacon and stir to combine and then top with the parmesan cheese.
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.
Pairing Options
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:
Servings: 8
Prep Time: 15 minutesmins
Cook Time: 10 minutesmins
Total Time: 25 minutesmins
Description
It’s a creamy sauce seeping into the most bright and wonderful dish of Brussel Sprouts and Broccoli with little buttery sautéed mushrooms bringing a little earthy umami flavor to this decadently easy vegetable recipe.
Heat the oven 400 degrees.
Place a cast-iron skillet on the stove top and add the bacon turn to medium heat and cook flipping halfway through until crisped set aside on a paper, towel, line plate and then chop into small pieces.
6 Slices Bacon
Drain all but 1 tablespoon of the bacon out of the cast-iron and add the butter in.
3 Tablespoons Butter
Add all the veggies and the seasoning and cook, stirring occasionally until beginning to brown.
Sweet, salty, and savory, oven-roasted bacon-wrapped Brussels Sprouts are the perfect side dish or appetizer!
Wrap Brussels sprouts in bacon strips, brush them with maple syrup, and roast until the bacon is sticky-crisp.
Ingredients for Bacon Wrapped Brussel Sprouts
Brussels Sprouts – If the Brussels are large, cut them in half, if they’re smaller they can be left whole. This recipe works best with fresh Brussels as frozen can release too much water.
Bacon – Use regular strips of bacon (not thick) and cut them into thirds. Thick-cut bacon will take too long to crisp, which overcooks the Brussels sprouts.
Glaze – Maple syrup makes this recipe super easy, but Brussels can be sprinkled with brown sugar (like we do for bacon-wrapped mini smokies). Feel free to mix in your faves including balsamic vinegar, sriracha, cayenne pepper, or honey.
How to Make Bacon-Wrapped Brussels Sprouts
Just 3 ingredients & 3 steps
Clean Brussels sprouts and cut them in half vertically if they are large.
Cut slices of bacon. Wrap bacon around Brussels sprouts.
Brush with maple syrup and bake (as per recipe below).
Helpful Hints
Place bacon-wrapped Brussels sprouts with the seam side down so they don’t come apart during baking.
Make sure the Brussels are all uniform in size so they cook at the same rate.
Any type of glaze can be used in this recipe, ensure it’s not too salty as the bacon has a lot of salt.
These can be oven-baked or cooked in the air fryer (see recipe notes).
Leftovers
Store leftovers in an airtight container for up to 3 days. Reheat in the air fryer, microwave, or stovetop.
Bacon-Wrapped Favorites
This Brussels sprouts recipe isn’t our only favorite bacon wrapped snack!
Did you make these Bacon-Wrapped Brussels Sprouts? Be sure to leave us a comment below!
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Bacon Wrapped Brussels Sprouts
Bacon-wrapped Brussels sprouts are the perfect sweet and savory bite.
Prep Time 5 minutesminutes
Cook Time 35 minutesminutes
Total Time 40 minutesminutes
Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
Wash & trim Brussels sprouts, discard any discolored leaves. If they are large, cut them in half.
Cut each slice of bacon into thirds.
Wrap 1 slice of bacon around each sprout and place them seam side down on the baking sheet. If using smaller whole Brussels sprouts, you can secure the bacon with a toothpick if needed.
Brush the top of the bacon with the maple syrup.
Bake 25-30 minutes or until bacon is crisp and brussels sprouts are tender.
Optional additions to the maple syrup include cayenne pepper or sriracha or sprinkle the top with red pepper flakes to taste before baking.
These can be prepared up to 48 hours in advance and refrigerated. Bake just before serving.
To cook in the air fryer preheat to 400°F and cook Brussels 10-13 minutes or until bacon is crisp.
Smaller Brussels may cook quicker, check them early to ensure they don’t overcook.
This Brussels sprout salad has all the color, crunch, flavor, and goodness you could ever want in a salad!
Shredded Brussels sprouts, fruit, nuts, and cheese are tossed with a bright and tangy vinaigrette.
A Crisp & Crunchy Salad
Just prep, dress, and toss, Brussel sprout salad is delicious as a side or lunch.
Raw Brussels sprouts taste similar to coleslaw mix but slightly sweeter.
This salad recipe stays crispy and crunchy longer than regular greens, so it’s perfect to make a day ahead.
Ingredients for Brussels Sprout Salad
Brussels Sprouts – Many stores sell shaved Brussels sprouts but you can also shred raw whole Brussels sprouts yourself (directions below). Replace Brussels sprouts with any type of coleslaw mix.
Fruit – Red apples are sweeter while green apples are tart and tangy – either will work. Pomegranate seeds (arils) and dried cranberries add sweetness.
Cheese – Feta is both salty and creamy and can be replaced with goat cheese or shaved parmesan cheese.
Nuts – I love walnuts, pecans, or almonds in this salad. If you’d like to make this nut-free, try pumpkin seeds or sunflower seeds.
Other Additions – Try adding red onion or a sprinkle of crispy bacon.
The Dressing
The dressing for this salad is very simple. It’s sweet and tangy – and perfect on a shaved Brussels sprouts salad. Honey can be replaced with maple syrup. If you’d prefer a store-bought dressing, choose a sweet and tangy vinaigrette or even coleslaw dressing.
How to Shred Brussels Sprouts for Salad
Remove any discolored leaves. Cut off the very end of the stem.
Use the slicing blade of a food processor or slice them very thinly with a sharp knife or mandoline.
Rinse the shredded sprouts in cold water and drain well before using.
How to Make Brussel Sprout Salad
Combine all the dressing ingredients in a jar and shake well.
Prep the Brussels sprouts in any of the methods listed in the recipe below, and rinse and dry them.
Toss chopped apples with lemon juice and then combine all ingredients (per the recipe below) in a large mixing bowl.
Toss with dressing before serving.
Tips for Brussels Sprouts Salad
If you shred your own Brussels, they can be rinsed and will last a week in the fridge before preparing the salad.
Keep leftover Brussels sprouts salad in a covered container for up to 3 days in the refrigerator.
More Brussels Side Dishes
This Brussel sprout salad is a favorite – however we love Brussels almost any way you serve them!
Did you love this Brussels Sprouts Salad? Leave us a comment and a rating below!
5 from 72 votes↑ Click stars to rate now! Or to leave a comment, click here!
Brussels Sprout Salad
Shredded Brussels sprouts, crisp tart apples, feta cheese, cranberries, pomegranate arils, and walnuts are tossed in a tangy honey dijon vinaigrette.
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Total Time 30 minutesminutes
In a small jar, combine olive oil, cider vinegar, honey, lemon juice, Dijon mustard, garlic powder, salt, and pepper. Shake well to mix.
Toast the nuts in a dry skillet over medium heat, stirring frequently, until they are fragrant and lightly browned, about 4 minutes.
Shred Brussels sprouts, rinse well, and dry.
Chop the apple and toss with 1 teaspoon lemon juice.
In a large salad bowl, combine Brussels sprouts, apple, dried cranberries, pomegranate arils, walnuts, and feta cheese.
Drizzle with dressing, toss to coat, and serve.
To Shred Brussels Sprouts:
Rinse Brussels sprouts and cut off a small piece of the stem end. Remove any discolored leaves.
Run Brussels sprouts through your food processor, slice on a mandoline slicer, or slice with a knife as thinly as possible.
Place shaved sprouts in a bowl of cold water to rinse and then drain well (I use my salad spinner).
Shaved brussels sprouts can be kept up to one week in the fridge.
Caramelized Balsamic Glazed Brussels Sprouts is a simple side dish loaded with flavor. Brussels sprouts caramelize in bacon fat and tossed with crispy bacon, sautéed onions, garlic and tangy balsamic glaze. Yields 6 in about 45 minutes.
There’s actually a great story behind this sprout recipe.
I have learned that there is a generation of folks who grew up eating steamed-to-death brussels sprouts, i.e. my parents. Sprouts so over-cooked beyond repair that when my parents were married, my mom promised my dad that she would never make them and my dad promised he would never eat them.
Fast forward: Christmas Eve 2012 and I’m making these Caramelized Balsamic Glazed Brussels Sprouts to go with dijon rosemary prime rib. Already aware of my dad’s dislike for sprouts so I made green beans too, just in case. We were standing in my kitchen when I turned to my dad and said: “C’mon dad… just try them! There’s bacon and onions and what doesn’t taste amazing where bacon is involved?”
And then I promised him he could throw away what was left on his plate into the garbage if he didn’t like them and my feelings wouldn’t be hurt a bit.
Well guess what? He agreed to it and he took a bite. You guys he actually liked them! In fact I think it’s safe to say he loved them. My dad even told his sister, my Aunt Kathy in Texas about them and then she emailed me for the recipe.
I honestly can’t believe that I got my dad, who probably hasn’t had a brussels sprout in 50 yearserr a long time to try one and then he had a plateful! It took all I had to not do a happy dance right then and there.
To Make These Caramelized Balsamic Glazed Brussels sprouts You Will Need:
bacon – For this recipe, I like to use thick-cut applewood smoked bacon.
yellow onion – Adds a subtle sweet onion flavor.
brussels sprouts – I try to find ones that are all pretty uniform in size.
minced fresh parsley – For a pop of color and fresh herby flavor.
Start by lightly spraying a large 12-inch deep sided skillet (one that has a lid) with olive oil and add in the 4 strips thick-cut bacon that has been diced. Turn on the heat to medium and cook for 5 minutes.
Add 1 cup diced yellow onion to the bacon, stir and cook until the bacon is crispy and the onions are soft and translucent. Use a slotted spoon to transfer the bacon and onions to a plate, leaving the fat in the pan.
While the bacon crisps and the onions soften, trim the ends off of a pound and a half of fresh brussles sprouts and cut in half.
Place the first layer of brussels sprout halves cut-side down into the fat in the pan before adding in the rest. This is why a big skillet helps, because there’s more surface area to caramelize the sprouts.
Once the brussels are all in, cover and let the steam start to soften the sprouts for about 8 to 10 minutes.
After 5-8 minutes, stir and appreciate the golden underside of those sprouts!
Gorgeous!
Add the bacon and onions back in along with 2 cloves minced fresh garlic. Season with a few pinches of kosher salt and lots of black pepper.
Stir to combine. Continue to cook the sprouts until they are fork tender yet still firm.
Remember, nobody likes soggy sprouts… nobody.
Lastly, drizzle in about two tablespoons of reduced balsamic or balsamic glaze and toss to combine.
Everything should be nicely coated in that tangy glaze.
Serve on a platter with a sprinkle of minced fresh parsley.
That’s it! A simple side dish packed full with flavor and dreamy bacon. You guys are gonna love these Caramelized Balsamic Glazed Brussels Sprouts! And I can guarantee these will turn any sprout-hater into a brussels sprout lover!
Enjoy! And if you give this Caramelized Balsamic Glazed Brussels Sprouts recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6servings
Caramelized Balsamic Glazed Brussels Sprouts
Caramelized Balsamic Glazed Brussels Sprouts is a simple side dish loaded with flavor. Brussels sprouts caramelize in bacon fat and tossed with crispy bacon, sautéed onions, garlic and tangy balsamic glaze. Yields 6 servings.
Spray a large 12-inch deep sided skillet with olive oil. Add in the diced bacon and heat over medium heat. Stir and cook the bacon for 5 minutes.
Add in the chopped onion, stir and cook until the bacon is crispy and the onions are soft and translucent and the edges are golden.
Use a slotted spoon to transfer the bacon and onions to a paper towel lined plate, leaving the bacon fat still in the skillet.
In a single layer place the halved brussels sprouts, cut-side down in the skillet before adding the rest. Cover and allow the steam to help to cook the sprouts. Let the brussels sprouts cook for 5-8 minutes this way before stirring.
Add the bacon and onions back into the skillet with the minced garlic. Stir and continue to cook the sprouts until fork tender but not too soft. Season with a little bit of kosher salt and a lot of black pepper, to taste.
Drizzle in the balsamic glaze, stir and serve hot with a sprinkle of minced parsley.
Homemade Brussels sprouts au gratin is a new twist for a favorite vegetable!
Fresh Brussels sprouts are pan fried and baked in a quick and creamy cheese sauce. This dish is ready to serve in no time!
Easy Cheesy Brussels Sprouts
Cheesy brussels sprouts are baked in a lightly seasoned cream sauce until they are tender. It’s elegant enough for a holiday but easy enough to make any day of the week.
This side can be made ahead of time and baked before serving.
Brussels sprouts are packed with flavor andloaded with fiber and nutrients. And when they’re baked in a tasty cheese sauce, even the kids will love them!
This easy recipe takes only 15 minutes of prep and can be cooked alongside the main dish like baked chicken, turkey dinner, or meatloaf.
Ingredients for Brussels Sprouts au Gratin
Brussels Sprouts – Choose heavy, firm brussels sprouts that are about the same size, so they cook evenly, and cut the larger halves into quarters if necessary.
Cheese sauce – This cheese sauce is made with heavy cream and cheese (no roux required)! Cheddar cheese and parmesan have bold flavors but try other favorites. Gruyere cheese, mozzarella, or even smoked cheddar would add great flavor.
I prefer to keep the sauce simple, but you can add a couple of cloves of garlic (saute in butter first), a pinch of fresh thyme, or dry mustard if you’d like.
Add-ins – Diced sundried tomatoes, sliced mushrooms, bacon bits, and sliced water chestnuts will add color, texture, and flavor to brussels sprouts.
A Smooth Sauce
For the best smooth sauce, grate the cheese yourself, as most pre-shredded cheese is processed with anti-caking additives, and it won’t melt as well.
Sprinkle extra cheese on top to bake until bubbly and browned.
How to Make Brussels Sprouts Au Gratin
This brussels sprouts gratin recipe is quick and easy to prepare:
Cook sprouts: Pan fry brussels sprouts in olive oil until tender-crisp and slightly browned (as per the recipe below).
Make the cheese sauce: Prepare the sauce with cream, parmesan, cheddar, and seasonings.
Bake: Transfer the sprouts to a casserole dish and pour the cheese mixture overtop. Sprinkle with more cheese and bake browned and bubbly.
Option: Add mix 1 tablespoon of panko breadcrumbs with ½ teaspoon olive oil and add to the cheese on top for a crisp topping.
Storing Brussels Sprouts
Make Ahead and store in the fridge for up to 2 days before baking (perfect for prepping ahead for holidays or Christmas dinner).
If prepared ahead of time, remove it from the fridge and let it sit on the counter for 30 minutes while the oven preheats.
Let leftover brussels sprouts cool to room temperature before storing them in an airtight container for up to five days in the refrigerator.
Freeze leftovers in zippered bags for up to 6 weeks, and since this dish contains a dairy sauce, it might separate a bit once it’s reheated.
More Cheesy Au Gratin Recipes
Did your family enjoy this Baked Brussel Sprouts Gratin? Leave us a rating and a comment below!
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Baked Brussels Sprouts Gratin
Brussels sprouts gratin is a deliciously creamy & cheesy side dish!
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Preheat oven to 375°F.
Rinse brussels sprouts and remove any wilted outer leaves. Cut them in half (or quarters if they are large).
Toss halved Brussels sprouts with olive oil, salt, and pepper. Cook in a skillet over medium-high heat for 5-6 minutes or until tender-crisp and slightly browned. Pour into a 2 qt dish.
In the same skillet, heat heavy cream, onion powder, salt, and pepper until boiling. Reduce heat and let simmer over medium heat for 2 minutes to thicken slightly.
Remove from heat and whisk in parmesan cheese. Stir in 1 cup of cheddar cheese. Pour over Brussels sprouts.
Top with remaining ⅓ cup cheddar cheese and bake for 20-25 minutes or until browned and bubbly.
Frozen Brussels sprouts can be used and should be thawed and heated first. For the best sauce, shred your own cheeses. Packaged cheeses don’t always melt smoothly. Prepare ahead and refrigerate for up to 2 days before baking. Remove from the fridge and let rest on the counter while the oven preheats. If the gratin is cold from the fridge, you may need to add 5 minutes of extra baking time.
Brussels sprouts used to have a bitter taste until breeders in the 90s started cross-pollinating different varieties to remove the chemicals that caused the bitterness. Their work has led to Brussels sprouts’ recent culinary popularity.
