Crowd-pleasing Brussels Sprouts in Sherry Bacon Cream Sauce for Your Thanksgiving Feast

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If you’re still deciding what to serve alongside your turkey, cranberry sauce, and sweet potato casserole; try these Brussels Sprouts in Sherry Bacon Cream Sauce. Whether you’re hosting at your own home or just need an impressive side dish to bring over to a relative’s house, this recipe is sure to make any doubters fall in love with Brussels sprouts.
The blended cream sauce with mushrooms and bacon with the fresh baked Brussels sprouts are sure to be a crowd-pleaser.


1 tbsp. salt
1 pound Brussels sprouts, trimmed and cut in half lengthwise
2 tbsp. olive oil
sea salt and freshly ground black pepper
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


1. Fill a bowl with enough water to cover the Brussels sprouts, and dissolve 1 tbsp. salt in the water. Soak the sprouts in the water for an hour. Drain the Brussels sprouts, and toss them in olive oil, sea salt, and black pepper—enough to coat thoroughly.
2. Preheat oven to 475 degrees F.
3. Cook bacon over medium-high heat, until the edges begin to brown, about 5 to 8 minutes.
4. Reduce heat to medium, and stir in the shallot and mushrooms. Cook until the shallots are translucent, about 5 minutes. Sprinkle with garlic, and cook another minute.
5. Stir in the sherry and cream. Bring the mixture to a boil, and stir until the liquid is reduced by half.
6. While the sauce is cooking, lay the Brussels sprouts, cut side down, on a baking sheet. Bake in until browned, about 15 minutes. Transfer the sprouts to the sauce, and toss to coat. Season with salt and pepper to taste.

Happy Thanksgiving!


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