Creamy Brussels Sprouts With Bacon Horseradish Sauce Recipes
CREAMY BRUSSELS SPROUTS WITH BACON
Quick and easy to prepare, and not a bad way to get the young'uns to eat the much-hated Brussels Sprouts. The sweet & smoky bacon counters the bitterness of the sprouts. And don't use non-fat sour cream - full fat works better.
Provided by Glutton
Categories Greens
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Add sprouts to boiling water (with decent amount of salt). Boil no longer than three minutes. Remove from pan, draining thoroughly (save 2 tablespoons of the water).
- Fry bacon until desired crispiness; remove from grease. You may either cut or crumble bacon. Discard half of grease, leaving the rest in the frying pan.
- Add sprouts and bacon to the bacon grease; use a spatula to fold in, coating the sprouts and bacon into the grease for two minutes.
- Add sour cream and reserved water; reduce heat to medium and continue to stir for 2-3 minutes. Place in serving bowl, sprinkle with salt and pepper, serving immediately.
BRUSSELS SPROUTS IN A SHERRY BACON CREAM SAUCE
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
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
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