Bacon fat sautéed brussels sprouts are semi-braised in a carbonara-esque creamy sauce, and then finished with a sprinkle of crispy bacon. You’ll love how the brussels sprouts act like a sponge so when you bite into them, and all that creamy sauce squirts into your mouth!
This is a handy brussels sprouts side dish that’s made entirely on the stove, freeing up the oven for centrepiece roasts!
Sautéed Brussels Sprouts with a creamy sauce!
This is a brussels sprouts version of a green beans dish that I shared a few months ago that’s proven very popular with readers. It’s like an easier, quicker version of Brussels Sprouts cooked gratin-style. Gratins, like say Broccoli Gratin, are made with a béchamel sauce that’s poured over pre-cooked vegetables (typically steamed or braised) and finally baked in a casserole in the oven.
In case you weren’t counting, that involves THREE pots/dishes …
By contrast, this dish all happens in one skillet or pan. It’s also cooked entirely on the stove which makes it a super-handy vegetable side for big feasts where oven space is at a premium.
And, we may as well face it: Brussels sprouts divide people and not everyone is into them. But dress them up in a creamy sauce – AND bacon – it certainly ups the appeal to the detractors out there!!
What goes in sautéed brussels sprouts with this Carbonara-esque sauce
I call it a Carbonara-esque sauce just to give you a clue about what it tastes like – creamy but full of tasty, cheesy parmesan flavours with a hint of garlic. (Yes, yes. I know real Roman carbonara uses eggs and no cream or garlic. I mean American-style creamy carbonara!) Here’s what you need to make this:
Brussels sprouts – they look like mini-cabbages and sort of taste like them too, but are sweeter. Look for small round ones that are tight, not loose-leafed and scraggly, and without black spots. Sometimes they are more oval shaped – and that’s ok too, nature isn’t perfect!
Chicken stock / broth – this might seem out of place to you in a dish like this, but actually, it serves two purposes: Firstly, to provide a bit of liquid so we can semi-steam the sprouts to cook them through. And secondly, it adds great flavour to the sauce, especially since it gets reduced and concentrated;
Cream – because we’re making a creamy sauce here!
Parmesan – for flavour and also to thicken the sauce. Finely grate your own to ensure it melts properly in the sauce. Do not use the store-bought pre-grated parmesan (you know, that sandy type stuff). It won’t melt at all and you’ll end up with grainy bits in the sauce. If you don’t have parmesan, adding a small dab of Dijon mustard will provide a similar thickening effect;
Cheese – for a touch of irresistible cheesy goodness (flavour!), and also to thicken the sauce;
Garlic – ummm … for even more flavour 😂; and
Bacon – not just to finish with a sprinkle of crispy bacon bits, but also because we use the bacon fat to sauté the Brussels sprouts. It’s SO GOOD!
How to make creamy sautéed brussels sprouts
And here’s how to make it:
Prepare brussels sprouts – trim the woody ends off, and remove any scraggly / loose outer layers;
Bacon first – cooked until golden, and also to release the bacon fat which we then use to sauté the brussels sprouts;
Sauté then semi-steam brussels sprouts – Sauté the sprouts for 3 – 4 minutes until they are lightly coloured on the cut face. Then add the chicken stock and simmer for 5 minutes or so, stirring every now and then, so the brussels sprouts almost finish cooking through (they will cook a little further in the creamy sauce.) They essentially semi-steam but also have the added tasty goodness of the bronzing from sautéing – it’s the best of both worlds!
Add cream and simmer to reduce, to thicken slightly;
Add parmesan and cheese and simmer for a minute more so the brussels sprouts absorbs the tasty sauce. Now when you bite into them, the creamy sauce will bursts into your mouth … Mmmm – so good!
Bacon – finish by sprinkling with the crispy bacon and serve!
What to serve with these brussels sprouts
When coming up with menus and pairings, I like to think in terms of contrasts. So with a creamy and cheesy side like this, you want a main that isn’t creamy, with an opposite or different flavour profile.
So anything with a piquant sauce like BBQ sauce would be particularly brilliant. Try my Oven Baked Chicken BBQ Chicken or BBQ Beef Ribs. Also glazed ham too!
Any roasts would also make great partners. Marinated Roast Beef or Slow Cooker Pork Loin, say. Or perhaps you fancy Crispy Crackling Roast Pork or Roast Chicken? Of course it’d be a perfect addition to your Thanksgiving table with turkey!
Otherwise, stews (non-creamy) with their savoury, meaty depth would be lovely, like Beef & Guinness Stew or Beef Cheeks in Red Wine.
But really, almost any Western main dish is going go together great with dish. Go wild … and convert those sprout-haters!
— Nagi x
Watch how to make it
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Brussels Sprouts in Creamy Carbonara Sauce – with bacon!
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 cloves , finely minced
- 1/2 cup chicken or vegetable stock / broth , low sodium (Note 2)
- 1 cup cream , heavy/thickened (Note 3)
- 1/2 cup parmesan , finely grated (best to grate your own)
- 1/2 cup shredded mozzarella or any other melting cheese
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!
Recipe Notes:
Nutrition Information:
Life of Dozer
Dozer looking dapper for the Melbourne Cup, the horse race that stops the nation!!!
Ok so really don’t like BS…my wife does an so this looked good….an I tried it.
Well, we had friends over an they couldn’t stop eatting them….
Sauce is great an lots of flavor…. 🙂
I am the sort of person that gets super excited to see seasonal brussel sprouts at my local grocers, will eat them anyway but OMG this recipe is to die for. Even had some cold today on a good old Savoy. Thank you for sharing
Husband and I aren’t Brussels sprout fans but figured if cheese, cream and bacon doesn’t make them taste good nothing will…
And ohmylord this was amazing! Especially with a roast chicken! Officially a fan of Brussels sprout
YUM – packed with so much flavour and was the perfect accompaniment to your lamb shoulder roast recipe!
Hi Nagi! Edson from Church Point (do you know my neighbour Hatsuyo Urano?). Tantalising recipe, I’m using it tonight as a pasta sauce, with speck instead of bacon. Should be great!
Hi Nagi, my daughter wants Fettuccine Carbonara for her Birthday dinner. Could I use this and just add pasta? Many thanks Sue
This is not really carbonara. It’s more like Alfredo. If she wants Fettuccine Carbonara, it is primarily egg based. And, that’ is really easy. Get yourself some eggs, fresh fettuccini salt and pepper, and some good pancetta.https://www.recipetineats.com/carbonara/
And some really good parmeggiano reggiano.
These were a hit with our Christmas dinner. They were delicious and different than our usual roasted sprouts. My family thanks you!
Absolutely divine. Had it with steak and sweet potato mash and then for lunch the next day. Is it just me or does everything taste better with a carbonara sauce…?
Hi Nagi,
I love all of your recipes. What other recipe blogs do you recommend for food that is as tasty (or close to 🙂 ) as yours.
Easy – Smitten Kitchen is my #1, very different style but I trust her taste and recipes 100% (trusting recipes is super hard), New York Times Cooking, Serious Eats and Cooks Illustrated/America’s Test Kitchen are all resources I use heavily because I trust them BUT I very very rarely use their recipes as written, it’s more for research. Gourmet Traveller for Chef recipes (though Chef recipes often require fixing!! They are not known for writing accuracy!), Ottolenghi for Middle Eastern (cookbooks, some online scattered around), Rick Stein for all things seafood, David Chang for replicating his famous Momofuku recipes, the Italian greats for classic Italian (Mario Batali, Lidia Bastianich). Woks of Life of Chinese American (run by a Chinese American Family who used to run a Chinese restaurant in NYC, doesn’t get any better than that!), China Sichuan Food for authentic Sichuan food, Kevin is Cooking for Tex Mex (his tacos al pastor are legendary), My Greek Dish for greek food…. the list is long! Many more! Shall I write a proper post sharing links to all these resources and what I use them for? 🙂 N x
That would be amazing! We cook about 8-10 of your recipes per week at our house. It would be nice to see a listing of other similar blogs. Though my kiddos are strictly Nagi fans. My youngest will fry any new recipe “as long as it is from Nagi!”
LOVED this recipe- I blanched the brussel sprouts first- only because I like a softer- less al dente- chew when it comes to brussel sprouts- and I didn’t want the sauce to get overly thick, cooking them longer in the pan- turned out perfectly!
And yes please, a blog with your favourite foodie sources and why you source them, would be awesome!! Nevertheless, I love your blog and recipes. Your step by step instructions, added tips (so appreciated!), videos, recipe photos, just everything! Super delicious and uncomplicated!! I look forward to them every week and reference your blog regularly. Thank you so much!
Yes please.
I have made this recipe just finishing it off as i write this . the critic hasn’t tried it yet ( My Wife).
we will be fine thanks for another wonderful meal
I hope it was a hit Spencer!! N x
I have made 3 of your recipes today. It is a rainy day here in South Florida and what’s a girl to do? Bake an orange cake and make crispy chicken with brussel sprouts in carbonara sauce. When I am in my kitchen I feel like I am in heaven. Thank you for making all your recipes simple to follow and delicious. I think I might just be your biggest fan.
Yay to handsome Dozer. May he be an ambassador for the horses somehow.
I live in CA and hore racing is not so kind to these loving animals in the states here.
Bless you for your love of animals…and food😊
Have not tried this recipe but came to say Dozer looks marvellous! What an abolute star!
just really great!
Thanks so much Denyse! N x
Love B Sprouts – love the recipe. Could I make ahead of time to take elsewhere and reheat later?
Thanks 🐕 🙂 xx
Hi Carole, I talk about making ahead in the recipe notes 🙂 N x
Omg my fav veg. I do them the same but without cream, I add a bit of golden or maple syrup. This recipe with pasta sounds yum as someone suggestion.
Hi to Dozer from me, Lulu and Sapphy my cats.
Sounds interesting Trish, I’ll have to give it a go! N x
My kids hated Brussel sprouts till I mashed them with Butter & pepper …Loved them ever since ..
Wahoo! Winner Thelma! N x
Bring on the sprouts, love em and this is going to be my goto next time I can get ahold of some fresh ones. At least my daughter and I will enjoy it lol. Thanks Nagi
I love them – so underrated Tony!! People are missing out! N x
Handsome Dozer and Brussels sprouts! What a great day! Thank you Nagi! Always look forward to your email!
Thanks so much Leslie 🥰 N x
As Australia shuts down for the Melbourne cup
Dozer prepares to get all gussied up
He’ll put on his best
With top hat and vest
Hands down he’ll be the most elegant pup
Fabulous, Don!😂
Oh Don – delivering another winner!!! 👏👏👏👏❤️