Introduction

Brussels Sprouts in Creamy Carbonara Sauce is a comforting twist on a classic side dish. Cooked with crispy bacon and a rich, cheesy sauce, this recipe makes Brussels sprouts irresistibly delicious. It’s perfect for adding a touch of elegance to your weeknight dinners or holiday feasts.

The image shows a close-up of several bright green Brussels sprouts covered in a creamy, light beige sauce with specks of seasoning, arranged closely together. On top and around the Brussels sprouts, there are small pieces of crisp, reddish-brown bacon adding texture and color contrast. A silver fork is lifting one Brussels sprout, showing the creamy sauce dripping lightly from it. The dish is presented on a white plate, with a white marbled texture surface underneath. Photo taken with an iphone --ar 4:5 --v 7

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 heavy cream (thickened)
1/2 cup Parmesan, finely grated (best to grate your own)
1/2 cup shredded mozzarella (or any other melting cheese)

Instructions

Step 1: Prepare the Brussels sprouts by trimming off the woody ends, cutting them in half, and removing any loose or scraggly outer layers.
Step 2: Place the chopped bacon in a cold non-stick skillet. Turn the stove to medium-high and cook the bacon for 2 to 3 minutes until golden. Remove the bacon with a slotted spoon and set aside.
Step 3: Discard most of the bacon fat, leaving about 2 tablespoons in the skillet. If there is less fat, add a little butter or olive oil to reach this amount.
Step 4: Add the prepared Brussels sprouts to the skillet. Cook for about 3 minutes, stirring occasionally, until the cut sides begin to turn light golden.
Step 5: Add the minced garlic, salt, and black pepper. Continue sautéing for another minute, until the cut faces become golden.
Step 6: Pour in the chicken or vegetable stock. Lower the heat to medium and simmer for 4 to 5 minutes, stirring occasionally, until the Brussels sprouts are almost cooked through but still firm.
Step 7: Stir in the heavy cream and let it simmer for 2 minutes to reduce slightly.
Step 8: Add the grated Parmesan and shredded mozzarella. Stir gently until the cheeses melt and the sauce thickens, cooking for an additional minute to finish the Brussels sprouts.
Step 9: Taste and adjust the salt if necessary, though it often will not need more.
Step 10: Transfer the Brussels sprouts to a serving bowl, sprinkle the crispy bacon on top, and serve hot.

Tips & Variations

For a vegetarian option, omit the bacon and use vegetable stock. Add smoked paprika for a smoky flavor.
Try adding a pinch of nutmeg to the cream sauce for extra warmth and complexity.
If you prefer a thicker sauce, simmer it a little longer until it reaches your desired consistency.
Use freshly grated cheeses for the best flavor and melt-in-your-mouth texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of cream or stock to loosen the sauce if it thickens too much.

How to Serve

The image shows green Brussels sprouts covered in a thick, creamy white sauce speckled with black pepper. Small crispy bits of browned bacon red pieces are scattered on top, adding a contrast in color and texture. A silver fork is lifting one Brussels sprout coated in sauce in the center of the image. The dish is set on a white marbled texture, making the green, white, and red colors stand out vividly. The overall look is rich and comforting, with a mix of smooth sauce, tender sprouts, and crispy bacon. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen Brussels sprouts for this recipe?

While fresh Brussels sprouts are preferred for texture and flavor, you can use frozen ones. Thaw and drain them well before cooking, but note the texture may be softer.

What type of bacon works best?

Streaky bacon is best as it renders more fat and crisps up nicely, adding extra flavor and texture to the dish.