Halved Brussels sprouts seared in bacon fat until the cut sides brown, then simmered into a carbonara-style cream with Parmesan, mozzarella, and garlic. Finished with crisp bacon. Rich enough to anchor a holiday table.
Gluten-FreeHigh ProteinHoliday
Best for: a holiday side or anytime you want a vegetable that eats like a main. Serves 8–10. Pairs naturally with the Cajun-butter turkey.
Brussels Sprouts in Carbonara-Style Cream — Recipe
Prep
10 min
Cook
~18 min
Total
~28 min
Serves
8–10
Equipment
Large skillet
Slotted spoon
Ingredients
5 oz bacon, chopped
1.5–1.75 lb Brussels sprouts, trimmed and halved
2 garlic cloves, finely minced
¼ tsp salt, plus more to taste
½ tsp black pepper
½ cup low-sodium gluten-free chicken or vegetable broth
1 cup heavy cream
½ cup finely grated Parmesan
½ cup shredded mozzarella (or other melting cheese)
Butter or olive oil, if needed (optional)
Instructions
Add the bacon to a cold large skillet. Heat to medium-high and cook 2–3 minutes until golden. Remove with a slotted spoon and set aside.
Keep about 2 tbsp bacon fat in the skillet; add a little butter or olive oil if needed.
Add the Brussels sprouts. Sauté about 3 minutes until the cut sides begin to brown.
Add the garlic, salt, and pepper. Cook 1 more minute until deeper golden.
Pour in the broth. Reduce heat to medium and simmer 4–5 minutes, stirring occasionally, until almost tender.
Add the cream. Stir and simmer 2 minutes to thicken slightly.
Add the Parmesan and mozzarella. Stir until melted and the sauce coats the sprouts. Simmer 1 more minute if needed.
Taste and adjust salt.
Transfer to a serving dish and top with the reserved bacon. Serve warm.
Notes from experience
Start the bacon in a cold pan so the fat renders slowly and evenly. Don't crowd the sprouts — they need contact with the pan to brown rather than steam. The bacon goes on at the end so it stays crisp instead of softening in the sauce.
Storage & reheating
Best fresh — cream sauces tighten and the sprouts soften on standing. Refrigerate leftovers up to 3 days; reheat gently over low heat with a splash of broth or cream to loosen the sauce. Hold the bacon separately and add it after reheating if you can.
Dietary note
Naturally gluten-free apart from two watch items: the broth and the bacon cure. Confirm both labels if it matters. Contains dairy and is not vegetarian (bacon). This is a “carbonara-style” cream sauce, not true carbonara — it uses cream and melting cheese rather than the classic egg-and-cheese method.
