These creamy bacon-topped Brussels sprouts are really tasty and simple to prepare. At a tapas restaurant in Portland, I enjoyed this with several companions. I occasionally include pecans in the dish.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs |
| Servings: | 4 |
Ingredients
- 1 tablespoon salt
- 1 pound Brussels sprouts, trimmed and halved lengthwise
- 2 tablespoons olive oil
- sea salt and freshly ground black pepper to taste
- 4 slices bacon, chopped
- 1 shallot, chopped
- 7 cremini mushrooms, chopped, or more to taste
- 1 clove garlic, minced
- ½ cup heavy cream
- ¼ cup cream sherry
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.
Nutrition Facts
| Calories | 371 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 60 mg |
| Dietary Fiber | 5 g |
| Protein | 9 g |
| Saturated Fat | 12 g |
| Sodium | 2190 mg |
| Sugars | 4 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
Love this recipe!
This recipe is perfect as written. I don’t understand people who modify a recipe and then say it was just ok and rate THEIR recipe a 3 star. If you’ve never made this before then definitely make it as written. I’ve been cooking for 40 years and owned a restaurant for a long time. I also make this recipe every single Thanksgiving and even people who don’t like brussel sprouts go back for seconds. Tonight I’m making it alongside roasted brussel sprouts but as a topping for grilled chicken. I’ll also serve it with rice. Good stuff!
Love this recipe! I didn’t have sherry so I subbed red wine and it was beautiful! Also replaced shallot with white onion and mushrooms with portobello.
I’ve made these for Thanksgiving for 5 years now and everyone loves them. the only thing I do differently now is cook the bacon separately in the oven. I still cook the shallots and mushrooms with bacon fat. I also prefer to roast the brussels at 450 for 20-25 minutes. It cuts down on the burnt flavor and gives me the texture I prefer. We then top it with the crispy bacon.
I just finished making the sauce for these for Thanksgiving and WOW! It is so rich and tasty! I didn’t have cream sherry so I used dry with a bit of brown sugar and it is outstanding. I drained some of the bacon grease off but I think with as little as I had from just 4 pieces of bacon, and I used bella mushrooms, they would’ve sucked it right
I am NOT a cook…but this recipe makes me look like a pro! I made this as recipe is written with no changes. Absolutely DELISH! Even my kids who HATE Brussel Sprouts love this dish! It’s a staple for our holiday meals- and a winner as a side dish at any potlucks. PS- even better as a leftovers!!
Brussels Sprouts in a Sherry Bacon Cream Sauce by StarshinesMonet.
Brussels Sprouts in a Sherry Bacon Cream Sauce is deeelicous! Subbed with 12oz frozen. Cooked two slices bacon. Removed bacon. Covered the pot & cooked the sprouts ten minutes, stirring occasionally. Stirred in 1t garlic & sauteed until fragrant., one minute. Added 3T sherry. Cooked one minute. Stirred in 1/3c cream. Bacon pieces on top. ‘Made in earlier 2020, but no review remains. :/
The directions are on point!! The dish tuned out perfectly! I like using pancetta instead of bacon and sprinkled a little parm cheese on top!
Made it as posted and it was great! We usually prefer simpler, “au natural” recipes (less gravy-based foods), but this one is a keeper. At 475, 15 minutes was enough to cook the sprouts. I would not cook them longer.
I made this once before and it was the first time my wife enjoyed brussel sprouts. This time I had to substitute ham for bacon, yellow onions for shallots and sliced garlic cloves for the mushrooms. It still came out awesome! Great recipe.
Best brussels sprouts I have ever had. Didn’t change a thing on the recipe. Use a good bottle of Sherry, not cooking sherry. Update 3 years later. Still the best brussells sprouts I’ve ever had and now I know it’s brussels plural, not brussel. I don’t change a thing when I make them and they’ve converted a few folks that didn’t used to like Brussels, any way shape, form, fashion. Gonna try making the sauce by itself tonight and putting it on grilled chicken breast, covered with some melted monterey jack cheese. Since I think the sauce is what makes the dish so incredible, I think it will be a success.
I have never liked Brussels sprouts (ew! yuck!) but I’m trying to incorporate a greater variety of vegetables into our diet. I made this version and was surprised to find myself actually eating ALL of my Brussels sprouts! My hubby really liked these a lot! I did add salt and pepper to the sauce while it was cooking. I’m glad I did because the sauce was quite mild in flavor despite my adding the salt/pepper. I will make this again but may use a little more salt/pepper in the sauce next time.
This is our new favorite Brussels sprouts recipe. I have substituted prosciutto for the bacon and added extra mushrooms and results were fabulous. Have made this for two dinner parties and they received rave reviews!
Definitely don’t skip the salt water soak! it’s how I prepare my sprouts every time now. I’d say also keep an eye on those Brussels sprouts once they’re in the oven, mine got a little too charred. Unlike previous reviewers, I left all of the bacon grease in the skillet. The sauce was so rich and creamy. I only make this for special occasions, but each time I’ve turned a brussels sprout hater into a brussels sprout lover!
Couldn’t find creamed sherry at store, so just went with regular cooking sherry. I also was short on time when I made this and used fully cooked bacon pieces from the condiments and salad dressing aisle (I do this often for recipes to cut back on mess and time) and a couple teaspoons of bacon grease from our grease pot. Also just used remains of white mushrooms vs cremini aka ‘baby bella’ mushrooms. Flavor would have been more robust with the cremini, I’m sure, but trying to use up what was on hand to save money. 10/10, would make again! Great, rich finish to this. Served alongside a balsamic marinated pork loin, perfect pairing!
I sliced the sprouts and put on grill to brown a bit on each side. I added sliced red peppers and topped with parmesan cheese and a squeeze of lemon. mmm.
I am glad I sprang for the cream sherry ($6 a bottle in a small-town grocery store.) The flavor was so complex.
Adults loved it, kids not so much.
So delicious! Great for holidays too! Flavors balance each other perfectly and make for a delicious, savory bite. I hated Brussels sprouts before this recipe if that says anything.
Sooo.. I made this for Christmas.. I followed it according to the recipe but added extra bacon. I wish i had crisped the bacon up more than I did. I don’t know if it was the bacon I used or what but It didn’t have the flavour I was imagining. Im giving it four stars only because It didn’t WOW me as much as I had hoped. Like another reviewer I would have steamed the brussels first because I like them softer than the recipe method. Everyone else liked them. Not a bad recipe.