Brussels Sprouts in a Sherry Bacon Cream Sauce Recipe - Allrecipes.com
Brussels Sprouts in a Sherry Bacon Cream Sauce Recipe
  • READY IN ABOUT 2 hrs

Brussels Sprouts in a Sherry Bacon Cream Sauce

Read Reviews (90)

"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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Original recipe makes 4 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 35 mins
  • READY IN 1 hr 55 mins
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Reviews More Reviews

Most Helpful Positive Review
Nov 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!

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Most Helpful Critical Review
Dec 29, 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 added to the flavor.

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Nov 09, 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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Oct 11, 2010

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

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Nov 11, 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 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!

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Jan 17, 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 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.

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Jan 18, 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 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.

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Aug 07, 2011

The sauce is simply AMAZING! You can can easily substitute green beans or asparagus, and the more bacon the better!

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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