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Brussels Sprouts in a Sherry Bacon Cream Sauce

Brussels Sprouts in a Sherry Bacon Cream Sauce

  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    1 h 55 m
starshinesMonet

starshinesMonet

I had this with friends at a tapas restaurant in Portland. It is SO delicious and easy to make! I sometimes add pecans to this recipe.

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Nutrition

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  • Calories:
  • 371 kcal
  • 19%
  • Fat:
  • 30.8 g
  • 47%
  • Carbs:
  • 16.9g
  • 5%
  • Protein:
  • 9 g
  • 18%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 2190 mg
  • 88%

Based on a 2,000 calorie diet

Directions

  1. Dissolve 1 tablespoon of salt in enough water to cover the Brussels sprouts in a bowl, and soak the sprouts in the salty water for 1 hour. Drain off the water, and toss the sprouts in olive oil, sea salt, and black pepper to coat thoroughly.
  2. Preheat oven to 475 degrees F (245 degrees C).
  3. Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until just beginning to brown at the edges, 5 to 8 minutes. Reduce heat to medium; stir in the shallot and mushrooms, then cook until the shallots turn translucent, about 5 more minutes. Sprinkle in the garlic, and cook 1 minute, then stir in the sherry and cream until well combined. Bring the mixture to a boil, and stir until reduced by half. The thickened sauce should coat the back of a spoon.
  4. While the sauce is cooking, lay the Brussels sprouts, cut sides down, onto a baking sheet, and bake in the preheated oven until the sprouts are browned, about 15 minutes. Transfer the browned sprouts to the sauce, toss to coat, and season to taste with salt and black pepper.
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Reviews

TaraR
104

TaraR

11/29/2010

The sauce was fantastic for the this recipe. I have to add a couple of comments though. The recipe does not mention what to do with the bacon grease after cooking the bacon; I drained the majority of it after cooking, leaving a teaspoon or so to saute the shallots. I think much more would have made the sauce too greasy. Also, be warned that cooking the sprouts as recommended on a cookie sheet leaves them very al dente. I prefer mine a little softer. If I make this again, which I probably will, I most likey will steam the sprouts instead. Soaking them in the salt water did a nice job of removing the bitterness usually associated with the vegetable and was a good trick - one I will use again. Thanks for a nice recipe!

cookin moe
37

cookin moe

10/11/2010

#ONE HIT AT MY FAMILY POT LUCK.Added rosted baby carrots and 3x recipe

LTC
32

LTC

11/9/2010

Excellent! My favorite brussel sprout recipe. The flavors were outstanding. Roasting the sprouts gave them a unique taste and texture that I liked much more than boiling.

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