Best Sherry Glazed Brussels Sprouts Recipes

BRUSSELS SPROUTS IN A SHERRY BACON CREAM SAUCE

Brussels Sprouts in a Sherry Bacon Cream Sauce image

I had this with friends at a tapas restaurant in Portland. It is SO delicious and easy to make! I sometimes add pecans to this recipe.

Provided by starshinesMonet

Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted

Time 1h55m

Yield 4

Number Of Ingredients 10

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
¼ cup cream sherry
½ cup heavy cream

Steps:

Dissolve 1 tablespoon of salt in enough water to cover the Brussels sprouts in a bowl, and soak the sprouts in the salty water for 1 hour. Drain off the water, and toss the sprouts in olive oil, sea salt, and black pepper to coat thoroughly.
Preheat oven to 475 degrees F (245 degrees C).
Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until just beginning to brown at the edges, 5 to 8 minutes. Reduce heat to medium; stir in the shallot and mushrooms, then cook until the shallots turn translucent, about 5 more minutes. Sprinkle in the garlic, and cook 1 minute, then stir in the sherry and cream until well combined. Bring the mixture to a boil, and stir until reduced by half. The thickened sauce should coat the back of a spoon.
While the sauce is cooking, lay the Brussels sprouts, cut sides down, onto a baking sheet, and bake in the preheated oven until the sprouts are browned, about 15 minutes. Transfer the browned sprouts to the sauce, toss to coat, and season to taste with salt and black pepper.

Nutrition Facts : Calories 370.6 calories, Carbohydrate 16.9 g, Cholesterol 59.8 mg, Fat 30.8 g, Fiber 4.7 g, Protein 9 g, SaturatedFat 12.1 g, Sodium 2190.1 mg, Sugar 3.5 g

SHERRY BALSAMIC CARAMELIZED BRUSSELS SPROUTS

Sherry Balsamic Caramelized Brussels Sprouts image

I'll admit it... I really like Brussels sprouts. They're so underrated! And when prepared like this, there's a love affair in the making! This is a simply terrific side dish to freshen up most any meal. We substituted traditional balsamic vinegar for the sherry balsamic that Lou calls for and the recipe still turned out fab....

Provided by Lou Kostura

Categories Vegetables

Time 50m

Number Of Ingredients 6

Ingredients

1 1/2 lb fresh Brussels sprouts - halved
2 clove garlic - minced
2 Tbsp olive oil
2 Tbsp butter
2 oz dried wild mushrooms, mixed variety
1/4 c sherry balsamic vinegar

Steps:

1. Soak dried mushrooms in hot water for 20 minutes or until soft.
2. Clean and cut Brussels sprouts in half.
3. Heat heavy skillet to med-hi, add olive oil, butter, and garlic.
4. Place Brussels sprouts in skillet cut side down, let oil and butter start to caramelize them.
5. When nicely browned add drained mushrooms (reserve soaking liquid for use in other dishes).
6. Add sherry balsamic and cover. Cook covered until all sherry vinegar is reduced.