Sautéed Brussels Sprouts in Carbonara SauceNagi
A comforting skillet dish where sautéed brussels sprouts soak up a creamy, cheesy carbonara-style sauce, balanced with crispy bacon and garlic for rich, deep flavor.
Equipment
- 1 Skillet Heavy-bottomed or nonstick
Ingredients
Main ingredients
- 150 g streaky bacon chopped
- 750 g brussels sprouts trimmed and halved
- ¼ teaspoon salt
- ½ teaspoon black pepper
- 2 garlic cloves finely minced
- ½ cup low sodium chicken or veggie stock
- 1 cup heavy cream
- ½ cup parmesan finely grated
- ½ cup shredded mozzarella or any melting cheese
Instructions
Instructions
- Trim the brussels sprouts and slice them in half lengthwise.
- Heat a skillet over medium-high. Add the chopped bacon and cook until crispy. Remove and reserve the fat in the pan.
- Add the halved brussels sprouts to the skillet. Season with salt and pepper and sauté for 5 to 7 minutes until browned and tender-crisp.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Pour in the chicken or vegetable stock and simmer for 3 to 4 minutes, stirring occasionally.
- Lower the heat and add the cream. Stir and cook for 2 to 3 minutes to thicken.
- Add the parmesan and mozzarella. Stir until melted into a smooth sauce.
- Return the bacon to the skillet and cook everything together for 1 more minute.
- Serve hot, optionally with extra parmesan over the top.
Notes
To make it vegetarian, skip the bacon and add smoked paprika. For extra crisp sprouts, roast them first before adding to the sauce. Reheat gently with splash of stock or cream to revive the texture.