Creamy Brussels Sprouts with Sherry Bacon Sauce: An Elegant Side Dish

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
• 0.5 cup heavy cream
• 0.25 cup cream sherry

Instructions

1. Soak Brussels sprouts in a saltwater bath (1 tablespoon salt per bowl) for 1 hour. Drain, then toss with olive oil, sea salt, and black pepper until well coated. Set aside to marinate.
2. Preheat oven to 475 degrees F (245 degrees C) for roasting.
3. In a large skillet over medium-high heat, cook bacon until the edges start to brown (5-8 minutes). Reduce heat to medium, add shallot and mushrooms, and cook until shallot is translucent (about 5 minutes). Stir in garlic and cook for 1 minute. Pour in cream and sherry, stirring until well combined. Bring to a boil, then reduce heat and simmer, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
4. While the sauce simmers, arrange Brussels sprouts cut-side down on a baking sheet. Bake in the preheated oven until nicely browned (about 15 minutes).
5. Transfer roasted Brussels sprouts to the creamy sherry-bacon sauce and toss to coat evenly. Season to taste with sea salt and black pepper before serving.

Nutrition

• Calories: 371 kcal
• Fat Content: 31 g
• Fiber Content: 5 g
• Sugar Content: 4 g
• Sodium Content: 2190 mg
• Protein Content: 9 g
• Cholesterol Content: 60 mg
• Carbohydrate Content: 17 g
• Saturated Fat Content: 12 g
• Unsaturated Fat Content: 0 g