Sauteed Brussels Sprouts with a creamy sauce!
Its like an easier, quicker version of Brussels Sprouts cookedgratin-style.
And, we may as well face it: Brussels sprouts divide people and not everyone is into them.
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(Yes, yes.
I know real Roman carbonara uses eggs and no cream or garlic.
I mean American-style creamy carbonara!)
Look for small round ones that are tight, not loose-leafed and scraggly, and without black spots.
Sometimes they are more oval shaped and thats ok too, nature isnt perfect!
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 key in stuff).
It wont melt at all and youll end up with grainy bits in the 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!
So anything with a piquant sauce like BBQ sauce would be particularly brilliant.
Try myOven Baked Chicken BBQ ChickenorBBQ Beef Ribs.
Any roasts would also make great partners.Marinated Roast BeeforSlow Cooker Pork Loin, say.
Or perhaps you fancyCrispy Crackling Roast PorkorRoast Chicken?
Of course itd be a perfect addition to yourThanksgivingtable withturkey!
But really, almost any Western main dish is going go together great with dish.
Go wild … and convert those sprout-haters!
Brussels Sprouts in Creamy Carbonara Sauce with bacon!
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