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 😂; andBacon – 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:
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
Life of Dozer
Dozer looking dapper for the Melbourne Cup, the horse race that stops the nation!!!
