Brussels Sprouts in a Sherry Bacon Cream Sauce

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

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.

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

Categories

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