Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Sautéed Brussels Sprouts in Carbonara Sauce Recipe
Bacon fats sautéed brussels sprouts are semi-braised in a carbonara-esque creamy sauce, after which completed with a sprinkle of crispy bacon. You’ll love how the brussels sprouts act like a sponge so while you chew into them, and all that creamy sauce squirts into your mouth!
It is a helpful brussels sprouts aspect dish that’s made fully on the range, liberating up the oven for centrepiece roasts!
It is a brussels sprouts model of a inexperienced beans dish that I shared just a few months in the past that’s confirmed extremely popular with readers. It’s like a neater, faster model of Brussels Sprouts cooked gratin-style. Gratins, like say Broccoli Gratin, are made with a béchamel sauce that’s poured over pre-cooked greens (usually steamed or braised) and eventually baked in a casserole within the oven.
In case you weren’t counting, that includes THREE pots/dishes …
Against this, this dish all occurs in a single skillet or pan. It’s additionally cooked fully on the range which makes it a super-handy vegetable aspect for large feasts the place oven house is at a premium.
And, we could as effectively face it: Brussels sprouts divide individuals and never everyone seems to be into them. However costume them up in a creamy sauce – AND bacon – it actually ups the enchantment to the detractors on the market!!
I name it a Carbonara-esque sauce simply to provide you a clue about what it tastes like – creamy however stuffed with tasty, tacky parmesan flavours with a touch of garlic. (Sure, sure. I do know actual Roman carbonara makes use of eggs and no cream or garlic. I imply American-style creamy carbonara!) Right here’s what it is advisable make this:
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Brussels sprouts – they appear like mini-cabbages and kind of style like them too, however are sweeter. Search for small spherical ones which can be tight, not loose-leafed and scraggly, and with out black spots. Typically they’re extra oval formed – and that’s okay too, nature isn’t excellent!
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Chicken inventory / broth – this might sound misplaced to you in a dish like this, however truly, it serves two functions: Firstly, to offer a little bit of liquid so we are able to semi-steam the sprouts to cook dinner them via. And secondly, it provides nice flavour to the sauce, particularly because it will get lowered and concentrated;
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Cream – as a result of we’re making a creamy sauce right here!
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Parmesan – for flavour and in addition to thicken the sauce. Finely grate your personal to make sure it melts correctly within the sauce. Don’t use the store-bought pre-grated parmesan (you realize, that sandy sort stuff). It gained’t soften in any respect and also you’ll find yourself with grainy bits within the sauce. If you happen to don’t have parmesan, including a small dab of Dijon mustard will present the same thickening impact;
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Cheese – for a contact of irresistible tacky goodness (flavour!), and in addition to thicken the sauce;
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Garlic – ummm … for even extra flavour 😂; and
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Bacon – not simply to complete with a sprinkle of crispy bacon bits, but in addition as a result of we use the bacon fats to sauté the Brussels sprouts. It’s SO GOOD!
And right here’s easy methods to make it:
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Put together brussels sprouts – trim the woody ends off, and take away any scraggly / free outer layers;
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Bacon first – cooked till golden, and in addition to launch the bacon fats which we then use to sauté the brussels sprouts;
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Sauté then semi-steam brussels sprouts – Sauté the sprouts for 3 – 4 minutes till they’re calmly colored on the lower face. Then add the chicken inventory and simmer for five minutes or so, stirring once in a while, so the brussels sprouts nearly end cooking via (they may cook dinner a bit additional within the creamy sauce.) They primarily semi-steam but in addition have the added tasty goodness of the bronzing from sautéing – it’s the very best of each worlds!
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Add cream and simmer to scale back, to thicken barely;
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Add parmesan and cheese and simmer for a minute extra so the brussels sprouts absorbs the tasty sauce. Now while you chew into them, the creamy sauce will bursts into your mouth … Mmmm – so good!
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Bacon – end by sprinkling with the crispy bacon and serve!
When arising with menus and pairings, I prefer to suppose by way of contrasts. So with a creamy and tacky aspect like this, you desire a principal that isn’t creamy, with an reverse or completely different flavour profile.
So something with a piquant sauce like BBQ sauce could be notably sensible. Strive my Oven Baked Chicken BBQ Chicken or BBQ Beef Ribs. Additionally glazed ham too!
Any roasts would additionally make nice companions. Marinated Roast Beef or Sluggish Cooker Pork Loin, say. Or maybe you fancy Crispy Crackling Roast Pork or Roast Chicken? After all it’d be an ideal addition to your Thanksgiving desk with turkey!
In any other case, stews (non-creamy) with their savoury, meaty depth could be pretty, like Beef & Guinness Stew or Beef Cheeks in Purple Wine.
However actually, nearly any Western principal dish goes go collectively nice with dish. Go wild … and convert these sprout-haters!
— Johnsat x
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
Instructions
- 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!
Notes
1. Brussels sprouts – look for small ones about 3cm / 1.2″ wide with nice tight leaves, not loose and raggedy. Don’t worry if they aren’t perfectly round – nature isn’t perfect! More important to look for tight leaves.
Trim – see video. Cut off woody end then discard any scruffy or loose outer leaves (don’t want too many loose leaves floating around, they will get overly soft).
2. Chicken stock/broth – make sure it’s low sodium otherwise the dish might end up too salty. If you only have full-salt, skip the salt and just add a pinch at the end if it’s needed.
3. Lower fat alternatives – evaporated milk or light cream. If sauce is too thin for your taste at the end, then dissolve 1 teaspoon cornflour/cornstarch in 2 tsp water and stir that in.
4. Bacon into cold pan – bacon fat renders out better (ie. melts) if you start with a cold pan because the fat starts to melt as the skillet heats up. This means you don’t need any extra fat to cook the bacon. By contrast, if you use a preheated skillet, you will need a bit of fat so the bacon doesn’t stick when you first add it. If you do it will still release; it just works better starting with cold pan.
5. Sauce thickness – it gets thicker once it cools a bit. I like the sauce to be syrupy so it doesn’t stick to the brussels too thickly. I find if it does it’s a bit too rich for my taste, especially because the Brussels sprouts absorb the sauce. But if you want the sauce to coat thoroughly and cling, just simmer the cream sauce for another 1 – 2 minutes.
6. Make ahead – while the beans version keeps very well the next day, I personally think this one is best consumed fresh because the brussels sprouts have a tendency to get a little soggy when left overnight. Though some people declare they love it that way because it soaks up the sauce even more! But texture questions aside, the flavour is still very, very good the next day.
Not suitable for freezing.
7. Nutrition per serving, assuming 6 servings and no bacon fat is discarded. If you use turkey bacon and low fat cream, it reduces the calories per serving.
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