*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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 criminis. (Both items were on hand and a grocery run was out.) My sherry was just regular "Dry Sherry" also. Normally I try to avoid a lot of substitutions when making a recipe for the first time but I don't believe these changed the final outcome significantly. I loved the depth of flavor that roasting the sprouts added to this dish. Thanks for a wonderful recipe!
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 when i roasted them and I also added some parm cheese to the sauce which i really throught added a little bit to the sauce. I have made this few times now once with fresh sprouts and once with frozen either way was good. Fresh was more crisp.
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 were and went back for seconds. The second time I made it, I strained the bacon out and reserved it, then sprinkled it over the top before serving. I thought that added to the texture.
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 can't wait to serve it up to guests and watch them as they realize that brussels sprouts really are good!! Did I say "good"? I meant "out of this world"!!! Thank you so much for sharing your recipe.
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 roasting method doesn't cook them quite enough for most people's taste.
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 added to the flavor.
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