Friday, March 23, 2012

Pan Roasted Brussels Sprouts with a Sherry Cream Sauce

Sadly these were likely the last Brussels sprouts of the year, or at least the last local ones. I modeled them after a dish I had at Dinosaur BBQ a couple months back.
I used this recipe as base but I changed the technique.


  • 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
  • 1/4 cup cream sherry
  • 1/2 cup heavy cream

The original recipe called for making the sauce while you roasted the sprouts in the oven. That seemed like a waste of a lot of flavor in the pan. It also called for mushrooms, which would have been great but I didn't have any.
Cut the stems from the sprouts and cut them in half through the stem end, discard any leaves that come off easily. Toss the sprouts into a large bowl and drizzle with olive oil, sprinkle with salt an pepper and toss to coat. Set aside.

Heat a large skillet and cook the bacon in it. When the bacon is just under crispy remove it, leaving the drippings. Saute the shallots for a minute or two, crank up the heat a bit and add the sprouts to the pan, cut side down to get them nice and browned. About 6-8 minutes. While the sprouts brown chop up the bacon, it should still have a good bit of fat left on it. Add the bacon back to the pan and toss it with the sprouts to finish cooking the bacon.The sprouts should be browned but not cooked through. Add the sherry to the pan and deglaze, scraping up any bits from the bottom of the pan. Reduce the heat to low and add the cream. Stir and let it simmer for another 8-10 minutes. The cream should reduce to just a coating on the sprouts and they should be cooked through.

I might add a bit more sherry the next time I make this dish as I love its flavor and it wasn't as pronounced as I might have liked.
Truly this felt like more of a winter dish but it went just fine with the years first beer can chicken on the grill.

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