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!
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.
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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