Brussels Sprouts and Horseradish Cream with Crispy Shallots and Bacon

This is one of my favorite ways to prepare Brussels sprouts. The horseradish has a nice bite that can stand up to the strong pungency of Brussels sprouts and who can resist a crunchy bacon shallot topping?

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Brussels Sprouts and Horseradish Cream with Crispy Shallots and Bacon

  • Prep Time: 30 m
  • Cook Time: 30 m
  • Total Time: 1 h
  • Servings:


  • 3 pounds Brussels sprouts halved
  • olive oil
  • salt and freshly ground black pepper
  • 1 pound thick cut bacon diced
  • 4 shallots sliced
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 cup milk
  • 2 cups heavy cream
  • 3 to 4 tablespoons prepared horseradish
  • 1 teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon fresh thyme leaves


  1. Pre-heat air fryer and/or oven to 400ºF.
  2. Toss the Brussels sprouts with a little olive oil and season with salt and freshly ground black pepper. Transfer to a sheet pan and bake in the oven for 30 minutes. Shake or stir the Brussels sprouts halfway through the cooking time.
  3. Place the diced bacon into the air-fryer basket and add a little water to the drawer below to catch the grease. Air-fry for 10 minutes, tossing or stirring a few times during the cooking process. Add the shallots and air-fry for another 10 to 15 minutes, until the bacon just starts to brown and the shallots are soft. Season with freshly ground black pepper and drain on paper towels.
  4. While the Brussels sprouts are roasting and the bacon is air-frying, melt the butter in a medium saucepan. Add the flour and whisk until combined. Slowly pour in the heavy cream and milk and whisk until the mixture is smooth and the sauce starts to thicken, about 3 to 5 minutes.
  5. Add the horseradish, salt, and nutmeg, and stir in the fresh thyme.
  6. Transfer the Brussels sprouts from the oven into a 9-inch x 13-inch baking dish. Pour the horseradish cream sauce evenly over Brussels sprouts. Sprinkle the bacon and shallots over the top.
  7. Bake at 350ºF oven for 30 minutes. Serve hot.
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Comments (8)Post a Reply

  1. I made this recipe for New Years Day dinner. It paired nice with the pork. It looked beautiful and the bacon was not only flavorful but added a nice touch of color to the plate. I will definitely make this again. Those not crazy about Brussels Sprouts even had seconds.

    1. Hi Vera. You could assemble this casserole the day beforehand. Then, remove it from the refrigerator 30 minutes before baking and bake according to the recipe. Enjoy!

  2. 3 stars
    I felt the sauce overwhelmed the sprouts. My Brussels-loving family all sad “ eh”….couldn’t taste the horseradish; only got an essence of it once in awhile though I used 4 tablespoons from a brand new jar. I think I will make again but have the sauce on the side for people to drizzle on themselves. Think baking the horseradish made it lose its bite.

  3. This sounds delicious! How could I modify this recipe to make it without use of an air fryer? I don’t have one, nor the money for one. With covid cases on the rise in my community, I don’t think it would be very nice of me to ask someone to let me borrow their air fryer right now.

    1. You can cook the bacon and shallots in a skillet on the stovetop. Start the bacon first and then add the shallots halfway through so they do not burn. You want to cook it until the bacon just starts to crisp because it will cook more in the oven.

  4. 5 stars
    Just saved this to my “go to recipes” board! Absolutely amazing!!!!! Made exactly as directed but cut in half for just my husband and myself. Will be making again very soon!

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