Sautéed Brussels Sprouts in Carbonara Sauce
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"Bacon fat sautéed brussels sprouts are semi-braised in a carbonara-esque creamy sauce, and then finished with a sprinkle of crispy bacon."
Serves 6 | Prep Time 10 mins PT10M | Cook Time 15 mins PT25M | Side DishWhy I Love This Recipe
his is like Brussels Sprouts cooked gratin-style, except easier and faster because it's all made in one skillet on the stove! The idea with this recipe is to get a load of flavour into the brussels sprouts by firstly sautéing in bacon fat and garlic, then simmering in a creamy carbonara-esque sauce to finish cooking them through.
Ingredients You'll Need
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 cold non stick skillet, then turn the stove on medium high (Note 4). 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, then keep sautéing for another 1 minute or until the cut face become golden.
Braise in stock: Add chicken stock then lower heat to medium and simmer for 4 – 5 minutes, stirring every now and then to encourage even cooking, until the brussels are almost cooked through (check with a knife). Don't let them cook through completely – we will be simmering a little more.
Add cream and stir. Simmer for 2 minutes to reduce.
Add parmesan and cheese. Stir until melted, then simmer for a further 1 minute to to let the sauce thicken more and for the brussels sprouts to finish cooking through. (Note 5 on sauce thickness)
Check for salt: Taste and add more salt if needed (I usually find it doesn't need any more.)
Sprinkle with bacon: Transfer to serving bowl, sprinkle with cooked bacon and serve hot!
Pairs Well With
Soup
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