Brussels Sprouts in Creamy Carbonara Sauce – With Bacon!
Brussels Sprouts in Creamy Carbonara Sauce – with bacon!
Introduction
Brussels Sprouts in Creamy Carbonara Sauce with bacon is a delightful dish that combines the earthy taste of brussels sprouts with a rich, creamy sauce. This savory recipe is perfect for those who love the taste of bacon and want to make a vegetable dish that really stands out. The comfort of creamy carbonara complements the slightly bitter flavors of brussels sprouts, making it a wonderful addition to your meal rotations.
Why Make This Recipe
This recipe is easy to prepare and offers a delicious way to enjoy brussels sprouts. If you’re looking for a way to increase your vegetable intake while still enjoying a rich and hearty meal, this dish is for you. The creamy sauce balances perfectly with the roasted notes of the sprouts and the smoky flavor of the bacon. Plus, it’s a fantastic side dish or a main vegetarian option that your family and friends will adore.
How to Make Brussels Sprouts in Creamy Carbonara Sauce
Follow these simple steps to create Brussels Sprouts in Creamy Carbonara Sauce with bacon.
Ingredients:
- 150g / 5oz bacon (chopped, use streaky, not lean)
- 750g / 1 1/2 lb brussels sprouts
- 1/4 tsp salt
- 1/2 tsp black pepper
- 2 garlic cloves (finely minced)
- 1/2 cup chicken or vegetable stock / broth (low sodium)
- 1 cup cream (heavy/thickened)
- 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 them, then remove any scraggly and loose outer layers.
- Cook bacon: Place bacon in a cold non-stick skillet, then turn the stove on to medium-high. Cook for 2 to 3 minutes until golden, then remove with a slotted spoon.
- Reserve some fat: Discard excess bacon fat, leaving about 2 tablespoons. If you don’t have enough, add a little butter or olive oil.
- Sauté brussels: Add brussels sprouts and cook for 3 minutes, stirring occasionally, until the cut face becomes light golden.
- Add garlic, salt, and pepper: Stir these in, and keep sautéing for another minute or until the cut face becomes golden.
- Braise in stock: Add chicken stock, lower the heat to medium, and simmer for 4–5 minutes until almost cooked through.
- Add cream and stir: Simmer for 2 minutes to reduce.
- Add parmesan and cheese: Stir until melted, then simmer for another minute to let the sauce thicken and the brussels sprouts finish cooking.
- Check for salt: Taste and add more salt if needed.
- Sprinkle with bacon: Transfer to a serving bowl, sprinkle with the cooked bacon, and serve hot!
How to Serve Brussels Sprouts in Creamy Carbonara Sauce
Serve this delightful dish as a side for meats like chicken or steak, or enjoy it as a hearty vegetarian main. It’s best served hot, and a sprinkle of fresh herbs like parsley can enhance the presentation.
How to Store Brussels Sprouts in Creamy Carbonara Sauce
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Just reheat gently on the stove or in the microwave before serving.
Tips to Make Brussels Sprouts in Creamy Carbonara Sauce
- Make sure to choose fresh brussels sprouts; they should be firm and tightly packed.
- Adjust the cream and cheese levels based on how rich you want the sauce.
- For extra flavor, add a splash of white wine when sautéing the brussels.
Variation (if any)
If you want a twist, feel free to add cooked pasta for a complete meal. You can also try substituting bacon with pancetta for different flavors.
FAQs
1. Can I use frozen brussels sprouts?
Yes, but fresh ones are recommended for better texture and flavor. If using frozen, be sure to thaw and drain them well.
2. What can I substitute for heavy cream?
You can use half-and-half or a non-dairy milk alternative, although the sauce may not be as thick.
3. Can I add other vegetables?
Absolutely! You can mix in peas or spinach for added color and nutrition.
In conclusion, Brussels Sprouts in Creamy Carbonara Sauce with bacon is a rich and comforting dish that’s easy to make and sure to impress. Enjoy your cooking!
Brussels Sprouts in Creamy Carbonara Sauce
Ingredients
Main Ingredients
- 150 g bacon (chopped, use streaky, not lean)
- 750 g brussels sprouts Trimmed and halved
- 1/4 tsp salt
- 1/2 tsp black pepper
- 2 cloves garlic (finely minced)
- 1/2 cup chicken or vegetable stock / broth (low sodium)
- 1 cup cream (heavy/thickened)
- 1/2 cup parmesan (finely grated, best to grate your own)
- 1/2 cup shredded mozzarella (or any other melting cheese)
Instructions
Preparation
- Trim the woody end off the brussels sprouts, halve them, then remove any scraggly and loose outer layers.
Cooking
- Place bacon in a cold non-stick skillet, then turn the stove on to medium-high. Cook for 2 to 3 minutes until golden, then remove with a slotted spoon.
- Discard excess bacon fat, leaving about 2 tablespoons. If you don't have enough, add a little butter or olive oil.
- Add brussels sprouts and cook for 3 minutes, stirring occasionally, until the cut face becomes light golden.
- Stir in garlic, salt, and pepper, and keep sautéing for another minute or until the cut face becomes golden.
- Add chicken stock, lower the heat to medium, and simmer for 4–5 minutes until almost cooked through.
- Add cream and stir; simmer for 2 minutes to reduce.
- Add parmesan and cheese, stirring until melted, then simmer for another minute to let the sauce thicken and the brussels sprouts finish cooking.
- Taste and add more salt if needed.
- Transfer to a serving bowl, sprinkle with the cooked bacon, and serve hot!
