BRUSSELS SPROUTS IN A SHERRY BACON CREAM SAUCE
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.
Provided by starshinesMonet
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 1h55m
Yield 4
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 370.6 calories, Carbohydrate 16.9 g, Cholesterol 59.8 mg, Fat 30.8 g, Fiber 4.7 g, Protein 9 g, SaturatedFat 12.1 g, Sodium 2190.1 mg, Sugar 3.5 g
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Zak Saeed
[email protected]This recipe was a disappointment. The Brussels sprouts were bland and the sauce was watery.
Umeakunne Augustine
[email protected]This recipe is a waste of time and ingredients. I would not recommend it to anyone.
Chacha Islam
[email protected]I've tried this recipe a few times and I've never been able to get it right. The Brussels sprouts always end up tough and the sauce is always too thin.
tania alexander
[email protected]I'm not sure what went wrong with this recipe. I followed the instructions exactly, but the Brussels sprouts turned out bitter and the sauce was curdled.
Chris Cook
[email protected]This recipe was a disaster! The Brussels sprouts were mushy and the sauce was bland. I would not recommend this recipe to anyone.
OGECHI EMEKA (Gentle guy)
[email protected]I wasn't a fan of this dish. The Brussels sprouts were overcooked and the sauce was too heavy.
Afsheen Abbas
[email protected]This dish was a bit too rich for my taste, but the flavors were good. I think I would try it again with a lighter sauce.
Sithum Pahasara
[email protected]I love this recipe! The Brussels sprouts are always tender and flavorful, and the sauce is rich and creamy. I often double the recipe because it's so popular with my family and friends.
Ismaila Christopher
[email protected]This dish was delicious! The Brussels sprouts were perfectly cooked and the sauce was rich and flavorful. I would definitely recommend this recipe to anyone looking for a tasty and easy side dish.
Count Glover IV
[email protected]I've made this dish several times and it's always a crowd-pleaser. The Brussels sprouts are always tender and flavorful, and the sauce is rich and creamy. I love that it's a relatively quick and easy dish to make, too.
Absira Tade
[email protected]This recipe was easy to follow and the results were delicious. The Brussels sprouts were perfectly cooked and the sauce was creamy and flavorful. I will definitely be making this again.
Very Frosty
[email protected]I made this dish for a dinner party and it was a huge success! Everyone loved the Brussels sprouts and the sauce was amazing. I would highly recommend this recipe to anyone looking for a delicious and impressive side dish.
Hashini Alawatta
[email protected]This dish was a hit with my family! The Brussels sprouts were tender and flavorful, and the sherry-bacon cream sauce was rich and decadent. I will definitely be making this again.