I just love brussel sprouts. I know they have a reputation as being quite unappealing, but I'm telling you cooked correctly they are delicious.

I love my sprouts cooked until they blacken. This adds so much flavour and is so much better than the steamed sprouts you probably got served as a kid.

This dip is wonderful with seed crackers, but it can also pass as a bake to have with dinner. I love a multipurpose dish!

AuthorJenni FrenchYields8 ServingsPrep Time10 minsCook Time45 mins
 2 tbsp extra virgin olive oil
 400 g brussel sprouts, washed, ends chopped off and then quartered
 3 cloves garlic, finely chopped
 140 g cream cheese
 200 g cream
 2 slices bacon, diced
 ¼ cup tasty cheese, grated
 ¼ cup parmasen cheese, grated

Preheat oven to 200° and line a tray with baking paper.


Combine brussel sprouts, garlic and oil and spread out on the tray. Bake for 20-25 mins or until sprouts begin to blacken. You want them to blacken and become crispy as this is where the flavour is.


While the sprouts are roasting, add cream cheese and cream to thermomix bowl and cook for 3mins/ 80°/sp3. Alternatively, combine in a small saucepan over a medium heat.


Once sprouts are ready, spoon into a small baking dish. Cover with cream sauce, top with diced bacon and cheese.


Bake in the oven for 20 mins or until cheese is melted and golden.


Remove from oven and enjoy while warm.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 244
% Daily Value *
Total Fat 22g34%
Saturated Fat 12g60%
Sodium 219.8mg10%
Net Carbohydrate 4.7g2%
Sugars 2.7g
Protein 7.3g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.