Brussels Sprouts in a Sherry Bacon Cream Sauce

These creamy Brussels sprouts with bacon feature a savory, garlicky sherry-cream sauce made with shallots and mushrooms for an elegant side dish.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 371 Calories

Ingredients

• 1 tablespoon salt
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 shallot, chopped
• 4 slices bacon, chopped
• 1 pound Brussels sprouts, trimmed and halved lengthwise
• sea salt and freshly ground black pepper to taste
• 7 cremini mushrooms, chopped, or more to taste
• 0.5 cup heavy cream
• 0.25 cup cream sherry

Recipe Instructions

Step 1

Preheat the oven to 475 degrees F (245 degrees C).

Step 2

Dissolve 1 tablespoon salt in enough water to cover Brussels sprouts in a large bowl. Allow to soak for 1 hour. Drain off water, then toss sprouts in olive oil, sea salt, and black pepper to coat thoroughly. Set aside.

Step 3

Cook and stir bacon in a large, deep skillet over medium-high heat until just beginning to brown at the edges, 5 to 8 minutes. Reduce heat to medium. Add shallot and mushrooms; cook and stir until shallot turns translucent, about 5 minutes. Add garlic and cook for 1 minute. Pour in cream and sherry; stir until well combined. Bring to a boil; cook, stirring occasionally, until reduced by half and sauce thickens enough to coat the back of a spoon.

Step 4

While sauce is cooking, arrange Brussels sprouts, cut-side down, onto a baking sheet and bake in the preheated oven until browned, about 15 minutes.

Step 5

Transfer sprouts to sauce and toss to coat. Season with sea salt and black pepper.