Growing up in an English family, brussel sprouts were always a part of any big meal. My mom would boil them perfectly every time and I really enjoyed them as a kid. When G and I got married and I mentioned making sprouts as a side dish for Christmas or Thanksgiving dinner, he was never really that enthusiastic about trying them and finally told me he actually hated them. I gave up on trying to convince him but over the years, when my brother has dinner with us, he always asks why I don’t make sprouts. I decided it was time to change G’s opinion of the little baby cabbages and so I started searching out different recipes. G has, over the past couple of years, changed his mind but I continue to test out new recipes. This year, I found one on allrecipes.com and G loves them. Check them out!!!
Brussel Sprouts in a Cream Sauce
Ingredients:
Brussel sprouts, about a pound, trimmed and halved lengthwise
1 tablespoon coarse sea salt
2 tablespoons olive oil
4 slices of bacon, chopped (or more if you are a bacon lover)
1 shallot, chopped
6 mushrooms, chopped (can be omitted for those who don’t like ‘shrooms)
2 cloves garlic, minced
1/4 cup sherry or port
1/2 cup whipping cream
Method:
1. Soak sprouts in a bowl of salted, cold water for about an hour. Drain and toss sprouts in olive oil and salt and pepper to taste.
2. Preheat oven to 425 degrees F and cook sprouts on a baking sheet, cut side down for 15 minutes until slightly browned.
3. While sprouts are baking, cook chopped bacon in a frying pan until edges are brown. Add shallots and mushrooms and cook until shallots are soft and translucent. Add garlic and cook about 1 minute. Add sherry, cream and cook until thickened. Reduce heat and add sprouts. Toss until coated.
