These creamy Brussels sprouts with bacon are so delicious and easy to make. I had this with friends at a tapas restaurant in Portland. I sometimes add pecans to the recipe.
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
Directions
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.