Description
A delicious and comforting dish of Brussels sprouts cooked in a rich, creamy carbonara-style sauce with crispy bacon, parmesan, and mozzarella cheese. Perfect as a hearty side or a standalone vegetarian-friendly meal when omitting bacon.
Ingredients
Scale
Bacon
- 150g (5oz) bacon, chopped (use streaky, not lean)
Vegetables
- 750g (1 1/2 lb) Brussels sprouts, trimmed and halved
- 2 garlic cloves, finely minced
Seasonings
- 1/4 tsp salt
- 1/2 tsp black pepper
Liquids
- 1/2 cup low sodium chicken or vegetable stock/broth
- 1 cup heavy/thickened cream
Cheese
- 1/2 cup parmesan, finely grated
- 1/2 cup shredded mozzarella (or any other melting cheese)
Instructions
- Prepare Brussels sprouts: Trim the woody ends off the Brussels sprouts, halve them, and remove any scraggly or loose outer layers to ensure even cooking and a clean texture.
- Cook bacon: Place the chopped bacon in a cold non-stick skillet, then turn the heat to medium-high. Cook for 2 to 3 minutes until the bacon turns golden and crispy. Remove the bacon with a slotted spoon and set aside.
- Reserve bacon fat: Discard most of the bacon fat, leaving about 2 tablespoons in the skillet for flavor. If there is not enough fat, add a small amount of butter or olive oil to make up the difference.
- Sauté Brussels sprouts: Add the Brussels sprouts to the skillet and cook for 3 minutes, stirring occasionally, until the cut sides become lightly golden brown.
- Add garlic and seasonings: Mix in the minced garlic, salt, and black pepper. Continue sautéing for another 1 minute until the cut faces of the sprouts deepen in color.
- Braise in stock: Pour in the chicken or vegetable stock, reduce the heat to medium, and simmer for 4 to 5 minutes, stirring occasionally, until the Brussels sprouts are almost tender but not fully cooked through.
- Simmer with cream: Stir in the heavy cream and simmer for 2 minutes, allowing the sauce to reduce slightly and thicken.
- Add cheeses: Mix in the parmesan and shredded mozzarella cheese. Stir continuously until the cheese melts and the sauce thickens further, simmering for an additional 1 minute to finish cooking the sprouts.
- Adjust seasoning: Taste the dish and add more salt if needed; often the cheese and bacon provide enough saltiness.
- Serve: Transfer the Brussels sprouts with the creamy carbonara sauce to a serving bowl. Sprinkle the crispy cooked bacon on top and serve immediately while hot.
Notes
- Note 1: Use fresh Brussels sprouts trimmed and halved for even cooking.
- Note 2: Low sodium stock/broth helps control the saltiness of the dish.
- Note 3: Heavy or thickened cream ensures a rich, creamy sauce.
- Note 4: Starting the bacon in a cold pan helps render the fat slowly for crispy texture.
- Note 5: If the sauce is too thick, add a splash of stock or cream to loosen it.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian-inspired
Keywords: Brussels sprouts, carbonara sauce, creamy, bacon, parmesan, mozzarella, side dish, quick, comfort food
