Brussel Sprouts In Cream Sherry Bacon Sauce |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I tried this dish at a Spanish tapas restaurant, and tried to copy it. I know it's far from low-fat, but every now and then, you've got to splurge! I guessed on the amounts, and didn't measure anything. :( So, this is all kinda approximate! Read more ! Ingredients:
about 1 lb of brussel sprouts, trimmed and halved |
4 strips of uncooked bacon, diced |
half a medium onion, diced |
1 clove garlic, minced |
1/4 cup sherry (not cooking sherry) |
1/2 cup cream (not half&half) |
2 tbsp olive oil |
salt and pepper to taste |
Directions:
1. Preheat oven to 475
2. In bowl, toss halved brussel sprouts in olive oil
3. Place halves sliced side down in a 9x13 baking pan (I used a glass one, cooking times may vary for dark or non-stick pans) This will brown the sliced parts, and a little of the tops. I think it makes them very pretty. :)
4. Place in hot oven for 15 minutes
5. Place diced bacon in cold medium skillet, and saute over medium heat until starting to brown a little on the edges
6. Add onions to bacon and grease and saute until onion starts to become translucent
7. Add garlic, stirring well for about one minute
8. Add sherry, stir, then add cream and stir well
9. Bring to a boil over medium heat stirring constantly, and as soon as you see it bubbling, reduce heat to low (or med-low, depending on your stove) and simmer until it's reduced by about half, stirring occasionally.
10. (Once it's reduced, it will thicken up so that it coats your spoon well, but won't be thick like a white cream sauce)
11. Salt and pepper to taste, toss roasted brussel sprouts in sauce
12. Serve and indulge!
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