Recipe by 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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Brussels sprouts, trimmed and halved lengthwise
sea salt and freshly ground black pepper to taste
cremini mushrooms, chopped, or more to taste
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!
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.
#ONE HIT AT MY FAMILY POT LUCK.Added rosted baby carrots and 3x recipe
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.
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!
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.
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.
The sauce is simply AMAZING! You can can easily substitute green beans or asparagus, and the more bacon the better!
* Percent Daily Values are based on a 2,000 calorie diet.
Brussels Sprouts in a Sherry Bacon Cream Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 277
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