Brussels Sprouts in Creamy Carbonara Sauce - with bacon!
User Reviews
5
Brussels Sprouts in Creamy Carbonara Sauce - with bacon!
Description
Starting with trimmed and halved Brussels sprouts, the method sautés them in reserved bacon fat, which is rendered by cooking streaky bacon in a cold pan to maximize fat release. Garlic and seasoning enhance the sprouts as they cook. A brief braise in chicken stock softens the sprouts further without becoming mushy.
The dish is finished by stirring in cream, parmesan, and mozzarella to form a carbonara-style sauce that coats the sprouts and bacon. The sauce thickens slightly while simmering, providing a luscious texture that clings to the vegetables. The smokiness of the bacon balanced with the creamy cheese sauce complements the mild bitterness of the Brussels sprouts.
The recipe notes recommend selecting small, tight-leaved Brussels sprouts to maintain texture and advise against freezing due to texture loss. While the dish keeps well the next day, it's best eaten fresh for optimal crispness. Lower-fat modifications and adjustments to sauce thickness are suggested depending on preference.
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 finely minced, cloves
- 1/2 cup chicken stock low sodium (Note 2, or vegetable stock, or broth
- 1 cup cream , heavy/thickened (Note 3)
- 1/2 cup parmesan , finely grated (best to grate your own)
- 1/2 cup mozzarella cheese or any other melting cheese, shredded
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
- Select small Brussels sprouts with tight leaves to keep a firm texture during cooking.
- Cook bacon starting in a cold pan to render fat effectively without needing extra oil.
- Use low-sodium chicken stock to prevent the dish from becoming too salty; adjust seasoning accordingly.
- The cream sauce thickens upon standing; simmer to your preferred thickness before serving.
- Best served fresh as reheated Brussels sprouts tend to soften; the flavor remains good though.
- Not suitable for freezing due to texture changes in Brussels sprouts and sauce.
- Lower-fat options include evaporated milk or light cream; thicken sauce with cornstarch slurry if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6as a side
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Calories | 356cal | 18% |
| Carbohydrates | 10g | 3% |
| Protein | 18g | 36% |
| Fat | 28g | 43% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 92mg | 31% |
| Sodium | 760mg | 32% |
| Potassium | 512mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 1349IU | 27% |
| Vitamin C | 71mg | 79% |
| Calcium | 211mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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