Brussels Sprouts With Sherry Asiago Cream Sauce Recipes

SHERRY-GLAZED BRUSSELS SPROUTS

Sherry-Glazed Brussels Sprouts image

Glazed Brussels sprouts make for a great, crowd-pleasing side dish. This recipe uses a combination of sugar, sherry wine and butter to give them a silky texture and slightly nutty flavor.

Provided by Food Network Kitchen

Categories side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

10 ounces pearl onions
1 1/4 pounds brussels sprouts, trimmed and halved
4 tablespoons unsalted butter
2 tablespoons sugar
Kosher salt and freshly ground pepper
3 tablespoons dry sherry
1 tablespoon chopped fresh thyme
Chopped fresh chives, for topping

Steps:

Bring a large pot of water to a boil. Add the pearl onions and cook until tender and the skins peel off easily, about 2 minutes; drain and rinse under cold water. Trim the root ends and pinch the opposite ends to remove the skins.
Combine the brussels sprouts, 1 cup water, 2 tablespoons butter, the sugar and 1/2 teaspoon each salt and pepper in a large skillet over medium heat. Cook, stirring occasionally, until the brussels sprouts are bright green and crisp-tender, about 10 minutes. Add the pearl onions and cook until the skillet is almost dry, about 5 minutes. Add the remaining 2 tablespoons butter, the sherry and thyme. Cook, tossing, until the vegetables are glazed, about 2 minutes; season with salt. Top with chives.

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

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