Recipes

SAUTEED BRUSSELS SPROUTS WITH CREAMY SAUCE

Posted On: 2025-03-14 13:01:51

Ingredients:

150g streaky bacon , chopped

750g brussels sprouts (See note)

1/4 tsp salt

1/2 tsp black pepper

2 garlic cloves , finely minced

1/2 cup chicken or vegetable stock / broth , low sodium

1 cup cream , heavy/thickened

1/2 cup parmesan , finely grated (best to grate your own)

1/2 cup shredded mozzarella or any other melting cheese

Directions:

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.

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!

Note:

Brussels sprouts – look for small ones about 3cm / 1.2″ wide with nice tight leaves, not loose and raggedy.

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