The Easy Way To Make Brussels Sprouts 10x Better

Thanksgiving might be built on tradition, but that doesn't mean your side dishes have to be predictable. Every year, as the holiday approaches, I look for something that still feels cozy , but brings a little spark to the table; something familiar yet unexpected.

And that's exactly what Stephanie Gigliotti's Bacon Brussels Sprouts Au Gratindelivers. It takes the beloved Brussels-and-bacon combo we all know and upgrades it with a maple-mustard glaze and a rich, gooey Gruyère cheese sauce that makes them irresistible.

This dish is fall in a pan, really, with smoky bacon , sweet maple, tangy mustard and creamy cheese all wrapped around caramelized sprouts.

And because Brussels sprouts are already a Thanksgiving favorite, this gratin doesn't feel like a risk—just a delicious improvement. When I made it at home, I used Gigliotti's tip to crisp the Brussels on a sheet pan first, roasting them in leftover bacon grease, and I got a Thanksgiving side that was familiar, yet fresh and wildly delicious. Here's what you need to know to make this easy, cheesy, crowd-pleasing dish at home.

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Ingredients Needed To Make Bacon Brussels Sprouts Au Gratin

For this recipe, you'll need Brussels sprouts (cleaned, trimmed and halved), bacon (regular, not thick cut), grated Gruyère, unsalted butter, milk, all-purpose flour , pure maple syrup (don't use pancake syrup), stone-ground mustard (can also use Dijon mustard ), salt, pepper, mustard powder, paprika and nutmeg.

This recipe stands out because every ingredient brings something bold and intentional.

Brussels sprouts get roasted with bacon for smoky depth, maple syrup adds sweetness and stone-ground mustard brings tang and texture. The cheese sauce ties everything together. Stephanie loves Gruyère in fall dishes because of its nutty richness.

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The Inspiration Behind the Dish

Gigliotti says this dish was a no-brainer for her.

"I just love the combination of Brussels sprouts and bacon," she tells Parade . "And then a cheese sauce?! Sign me up."

And the maple-mustard pairing came from her love of cozy, seasonal recipes.

"When I think of fall flavors, I just go to maple and mustard combos," she explains. "I think mustard just belongs in a cheese sauce; it gives it a subtle background flavor that is just so delicious."

She originally made the gratin as a test run before the holidays last year, and it was instantly successful.

"I intended this for Thanksgiving… it was a huge hit at home and it's a popular recipe on my blog," she shares. "I think a lot of people love a roasted Brussels sprouts dish, and this one is a little different from the ordinary."

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How To Make Bacon Brussels Sprouts Au Gratin

Stephanie's dish begins by tossing Brussels sprouts and bacon with a simple maple-mustard glaze before roasting.

"If you want them super crispy," she says, "I'd recommend cooking them on a metal sheet tray, cut side down." That tip made a huge difference in my own batch. I cooked them on the same pan that I cooked the bacon on, and roasting the Brussels in the grease gave them that extra flavor and the crispy texture that I love.

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After roasting, the cheese sauce comes together on the stovetop. It's just butter, flour, milk, spices and cheese whisked until velvety. Everything then gets combined, placed in a baking dish, topped with more cheese and crispy bacon and baked until bubbly. It took around 15 minutes for the cheese to melt fully.

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Recipe Substitutions and Ways To Make It Your Own

Not a fan of Brussels sprouts? You can still make this recipe.

"I think this would be great using broccoli instead of Brussels sprouts, or even roasted carrots," Gigliotti suggests.

Carrots may need extra roasting time, but the flavor would be amazing.

And if you're not a bacon fan? "You can always substitute diced ham, or even chopped prosciutto," Gigliotti explains.

Even the cheese can be swapped out.

"I personally just love Gruyère for fall-ish dishes because of its nutty flavor and because it melts so well," she tells Parade . But substitutions are welcome, she adds. Mozzarella, provolone, cheddar or Gouda would all be delicious and melt well.

Overall, the combination of maple, mustard, bacon and melted cheese truly works with almost any hearty vegetable.

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The Verdict on Bacon Brussels Sprouts Au Gratin

After making this gratin myself, I completely understand why it's a hit on Gigliotti's blog. It's a modern, simple twist on a classic, which is exactly the kind of dish guests remember.

Whether you're in charge of the sides this year or simply want something cozy for a weeknight dinner, Bacon Brussels Au Gratin brings big flavor with very little fuss. It's going straight onto my Thanksgiving menu, right next to the turkey and mashed potatoes .

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Source:

• Stephanie Gigliotti, food content creator  behind  Steph's Real Life  and author of the upcoming  The Stress-Free Slow Cooker .

This story was originally reported by Parade on Nov 22, 2025, where it first appeared in the Food & Drink section. Add Parade as a Preferred Source by clicking here.