Easy 109 min

Brussels Sprouts in a Sherry Bacon Cream Sauce

american american_region asian european french greek korean mediterranean middle eastern region sauce main savory umami hard fast

Prep

30 min

Cook

79 min

Total

109 min

Ingredients (10)

1 tablespoon salt g

1 pound Brussels sprouts, trimmed and halved lengthwise g

2 tablespoons olive oil g

sea salt and freshly ground black pepper to taste g

4 slices bacon, chopped g

1 shallot, chopped g

7 cremini mushrooms, chopped, or more to taste g

1 clove garlic, minced g

½ cup heavy cream g

¼ cup cream sherry g

Nutrition

kcal

fat

carbs

protein

Instructions

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.

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

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.

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.

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