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My review
Brussels Sprouts in a Sherry Bacon Cream Sauce
1
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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Ingredients
1 h 55 m servings 371Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- Preheat oven to 475 degrees F (245 degrees C).
- 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.
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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Reviews
Read all reviews 160199 Ratings
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Most helpful positive review
11/28/2010
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 majori...
Most helpful critical review
12/27/2010
This was just okay. I had a bag of fresh cranberries that I bought on a whim. Added them to the sauce while cooking. I let them cook until they started to burst. They were great and really a...
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11/28/2010
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 majori...
11/7/2010
These are so delicious. I can imagine brussels sprouts haters being converted by this recipe. I did make two substitutions. I used half-and-half in place of cream and button mushrooms instead of...
10/11/2010
#ONE HIT AT MY FAMILY POT LUCK.Added rosted baby carrots and 3x recipe
11/4/2010
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.
1/10/2011
I really like this recipe it is really good, I live alone and made the full recipe for myself, it does keep well cold for about a week. I made a few adjustments i quartered the brussels sprouts ...
1/16/2011
Wonderful recipe! I have made this several times now. I brought it to Thanksgiving dinner expecting to have leftovers (my family is a little picky) but they all raved about how delicious they ...
8/7/2011
The sauce is simply AMAZING! You can can easily substitute green beans or asparagus, and the more bacon the better!
7/11/2011
Outstanding!! This recipe makes the most wonderful brussels sprouts my husband and I have even eatern. Perfect comfort food. We will definitely serve this at dinner parties and holidays. I c...
5/8/2011
The sauce wasn't as robust in flavor as I'd expected, but still very tasty and satisfying. I would recommend that the brussels sprouts be quartered if they are on the larger side as the oven ro...