Brussels Sprouts in Creamy Carbonara Sauce with bacon is a delightful and hearty dish that brings a rich combination of flavors to your table. The creamy sauce mingles beautifully with the crispy bacon and tender Brussels sprouts, creating a comfort food sensation. This recipe is perfect for any occasion, whether it’s a family dinner or a special gathering.
Why Make This Recipe
This dish is a fantastic way to incorporate Brussels sprouts into your meals while indulging in delicious pasta-style flavors. The creamy carbonara sauce adds a luxurious texture, while the bacon brings a satisfying crunch. Not only is it incredibly tasty, but it also offers a nutritious twist to classic comfort food. You can enjoy this dish alongside your favorite protein or serve it as a standalone meal!
How to Make Brussels Sprouts in Creamy Carbonara Sauce
Making Brussels Sprouts in Creamy Carbonara Sauce is easy and enjoyable. Just follow these simple steps, and you’ll have a delicious meal ready in no time!
Ingredients:
- 150g/5oz bacon, chopped (use streaky, not lean)
- 750g/1 1/2 lb Brussels sprouts (Note 1)
- 1/4 tsp salt
- 1/2 tsp black pepper
- 2 garlic cloves, finely minced
- 1/2 cup chicken or vegetable stock/broth, low sodium (Note 2)
- 1 cup cream, heavy/thickened (Note 3)
- 1/2 cup parmesan, finely grated (best to grate your own)
- 1/2 cup shredded mozzarella (or any other melting cheese)
Directions:
- Prepare Brussels Sprouts: Trim the woody end off, halve, then remove scraggly and loose outer layers.
- Cook Bacon: Place bacon in a cold non-stick skillet, then turn the stove on medium-high. Cook bacon for 2 to 3 minutes until golden, then remove with a slotted spoon.
- Reserve Some Fat: Discard excess bacon fat, leaving behind 2 tablespoons (or so). If you’re short, add a dab of butter or olive oil.
- Sauté Brussels: Add Brussels sprouts and cook for 3 minutes, stirring every now and then, until the cut face becomes light golden.
- Add Garlic, Salt, and Pepper: Keep sautéing for another 1 minute or until the cut face becomes golden.
- Braise in Stock: Add chicken stock then lower heat to medium and simmer for 4 – 5 minutes, stirring occasionally until the Brussels are almost cooked through. Don’t let them cook completely as we will be simmering a little more.
- Add Cream and Stir: Simmer for 2 minutes to reduce the sauce a bit.
- Add Parmesan and Cheese: Stir until melted, then simmer for another 1 minute to let the sauce thicken and for the Brussels sprouts to finish cooking through.
- Check for Salt: Taste and add more salt if needed (I usually find it doesn’t need any more).
- Sprinkle with Bacon: Transfer to a serving bowl, sprinkle with cooked bacon, and serve hot!
How to Serve Brussels Sprouts in Creamy Carbonara Sauce
Serve your Brussels Sprouts in Creamy Carbonara Sauce warm, topped with the crispy bacon bits. This dish pairs wonderfully with crusty bread or a side salad, making it a perfect meal for any occasion. You can also serve it over rice or pasta to add more heartiness.
How to Store Brussels Sprouts in Creamy Carbonara Sauce
If you have leftovers, store them in an airtight container in the refrigerator. They can be kept for up to 3 days. Make sure to reheat gently on the stove or in the microwave, adding a splash of cream or broth to loosen the sauce if needed.
Tips to Make Brussels Sprouts in Creamy Carbonara Sauce
- Make sure to use fresh Brussels sprouts for the best flavor and texture.
- Grate your own Parmesan cheese for a fresher taste.
- Feel free to adjust the bacon amount based on your preference – more bacon means more flavor!
- Add other vegetables like spinach or mushrooms for extra nutrition and flavor variations.
Variation
You can easily make this recipe vegetarian by omitting the bacon and substituting it with sautéed mushrooms or smoked paprika for that smoky flavor.
FAQs
1. Can I use frozen Brussels sprouts for this recipe?
Yes, but fresh Brussels sprouts are recommended for better texture. If using frozen, make sure to thaw and drain them before cooking.
2. Can I make this dish ahead of time?
Yes, you can prepare the Brussels sprouts and sauce ahead of time. Just reheat before serving.
3. Is there a dairy-free option for this recipe?
Absolutely! Substitute the cream with coconut milk or a dairy-free alternative, and use a dairy-free cheese.
Enjoy your Brussels Sprouts in Creamy Carbonara Sauce with bacon! It’s a luscious dish that’s sure to impress family and friends!
Brussels Sprouts in Creamy Carbonara Sauce
Ingredients
Main Ingredients
- 150 g bacon, chopped use streaky, not lean
- 750 g Brussels sprouts (Note 1)
- ¼ tsp salt
- ½ tsp black pepper
- 2 cloves garlic, finely minced
- ½ cup chicken or vegetable stock/broth, low sodium (Note 2)
- 1 cup cream, heavy/thickened (Note 3)
- ½ cup parmesan, finely grated best to grate your own
- ½ cup shredded mozzarella or any other melting cheese
Instructions
Preparation
- Trim the woody end off the Brussels sprouts, halve them, and remove scraggly and loose outer layers.
- Place bacon in a cold non-stick skillet, then turn the stove on medium-high. Cook bacon for 2 to 3 minutes until golden, then remove with a slotted spoon.
- Discard excess bacon fat, leaving behind 2 tablespoons (or so). If you’re short, add a dab of butter or olive oil.
Cooking
- Add Brussels sprouts to the skillet and cook for 3 minutes, stirring occasionally, until the cut face becomes light golden.
- Add garlic, salt, and pepper, and continue sautéing for another 1 minute, or until the cut face becomes golden.
- Add chicken stock, then lower heat to medium and simmer for 4 to 5 minutes, stirring occasionally until the Brussels sprouts are almost cooked through.
- Add cream and simmer for 2 minutes to reduce the sauce.
- Stir in parmesan and mozzarella until melted, then simmer for another 1 minute to thicken the sauce as the Brussels sprouts finish cooking.
- Taste and add more salt if needed.
- Transfer to a serving bowl, sprinkle with cooked bacon, and serve hot.
