The only reason I like winter
I’m serious, Brussels sprouts are the only thing I like about winter. I hate the cold; I hate the rain and the wind and the shorter days, sprouts are the only highlight of the season for me.
Brussels Sprouts are hands down my favourite vegetables; I would have them every day. Sadly, I can’t have them every day, so I just have to make the most of them when they are in season.
What could be better?
I like Brussels Sprouts on their own, but if I can sneak them into a meal, I like it more. In my world the combination of Brussels Sprouts and carbonara sauce are perfect. The saltiness of the bacon with the creaminess of the sauce and caramelised Brussels Sprouts make a complete meal. If you don’t like Brussels Sprouts but are willing to give it another go, I would highly recommend you give this recipe a go.
Brussels sprout carbonara recipe
Ingredients
- 2 eggs
- 1 cup cream
- 3/4 cup parmesan cheese, grated
- 300g mushrooms, sliced
- 1 cup bacon, chopped
- 2 garlic cloves, crushed
- 2 shallots, finely chopped
- 300g Brussels sprouts, shredded
- 300g chicken breast, sliced
- Salt and pepper to taste
Instructions
Take a large bowl and add the eggs.
Add the cream and whisk.
Add the salt and pepper and whisk.
Add the parmesan to the eggs and cream.
Take a large non-stick pan over a medium heated.
Sauté the bacon.
Add the shallots to the bacon.
Sauté until the shallots start to colour.
Add the mushrooms to the pan.
Cook for around 3 minutes.
Add the garlic to the pan and cook for another minute.
Transfer the mix to a bowl and set it to one side.
Cook the chicken in the pan the bacon was cooked in.
Keep the chicken moving as it cooks.
Make sure to cook the chicken through.
When the chicken is cooked, add the bacon and mushroom mixture back to the pan.
When you have cooked the sprouts add them to the pan with the chicken and bacon mixture.
Mix well.
Add the cream and egg mixture to the pan and turn off the heat.
Mix well to coat all of the chicken and sprouts in the sauce.
Serve while hot.
Brussels sprout carbonara
A winter take on the classic Italian dish
Credit: Cath @ easycleaneats
Ingredients
- 2 eggs
- 1 cup cream
- 3/4 cups parmesan cheese
- 1/4 cup loosely packed basil, chopped
- 85g bacon, diced
- 2 garlic, cloves crushed
- 1/4 cup shallots, chopped
- 300g Brussels sprouts, shredded
- salt
- fresh black pepper, to taste
Directions
- Take a large mixing bowl whisk together the eggs and cream with the salt and pepper.
- Take a large non-stick pan over a medium heated.
- Sauté the bacon and shallots until the bacon is starting to colour
- Add the mushrooms to the pan and cook for around 3 minutes.
- Add the garlic to the pan and cook for another minute.
- Transfer the mix to a bowl and set it to one side.
- Cook the chicken in the pan the bacon was cooked in.
- When the chicken is cooked, add the bacon and mushroom mix back to the pan.
- While the chicken is cooking start cooking the sprouts.
- In a pan over high heat melt a little coconut oil.
- When the pan is hot, add the shredded Brussels sprouts.
- Keep the sprouts moving in the pan, so they do not burn.
- You want the sprouts to develop a deep caramel colour.
- When you have cooked the sprouts add them to the pan with the chicken and bacon mixture.
- Add the cream and egg mixture to the pan and turn off the heat.
- Mix well to coat all of the chicken and sprouts in the sauce.
- Serve while hot.
Nutrition
Per Serving: 442 calories; 35 g fat; 13 g carbohydrates; 22 g proteinEquipment
- Bowl
- Non-stick pan
- Whisk
- Wooden spoon
- Measuring cups
- Scales
- Knife
- Chopping board
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
Easy Clean Eats 