Brussels sprouts. Like ’em or hate ’em. They are very healthy veggies. Packed full of vitamin C and K, vitamin B, fiber and numerous nutrients. Probably should eat a half pound of them every day! Seems like this is what I did in the last few days, trying recipes for Brussels sprouts. Roasting them, having them with bacon and caramelized onions and finally having Brussels sprouts in sherried cream sauce.
And the winner is…Brussels Sprouts in Sherried Cream Sauce. The other two preparation methods were good, but the sherried cream really stood out as the best. And the thing about this is that you could fix this sherry cream sauce with just about any vegetable that can be sauteed. Cauliflower, snap peas, broccoli, or carrots. Use your imagination! It’s a great sauce especially with the oyster mushrooms.
First, plain old roasted Brussels sprouts. Prep them, oil them and salt and pepper them. 25 minutes in a 400 degree oven , turning the sprouts midway to make sure they are nicely roasted.
I love the toasty flavor and ease of preparation. 3 tbsp olive oil, salt and pepper, sprouts halved on a baking sheet that is protected with foil.
You want the sprouts to look toasted and brown. Cool slightly and serve!
The second method is more involved but equally good. Brussels sprouts with caramelized onions and sage spice.
2 thin sliced white onions slowly caramelized in a heavy pan, (30 minutes). Meanwhile, in a stockpot, blanch the sprouts in boiling water for 6 minutes. Remove and cool. Once cool, halve the sprouts lengthwise. Cook 4 to 6 slabs of bacon which have been chopped into 1/4 inch pieces, (5 mins). Drain off all but 1 tablespoon bacon grease and place sprouts, cut side down for about 5 minutes until browned. Stir in the caramelized onion and 5 minced fresh sage leaves. Finish with salt, red pepper flakes, drizzle of lemon juice and a bit of olive oil. Yum!
And finally we get to the best of the three ways with Brussels sprouts. Maybe I like it best because it was the first recipe I tried. (Too many Brussels sprouts in a short period of time). Can’t be. This is really good stuff.
This sherried cream sauce is something you could use with any veggie. It’d be great with broccoli, cauliflower, or fresh snap peas.
One of the killer ingredients of this sauce is oyster mushrooms. They are somewhat pricey but add so much flavor to this dish.
Try this recipe for a burst of excitement not often experienced with Brussels sprouts.
- 1 pound Brussels sprouts , trimmed and coarse leaves removed
- 1/4 cup olive oil , divided
- 6 to 8 oz. oyster mushrooms , diced to 1/2 in.
- Kosher salt
- 1 shallot minced
- 1/2 cup dry sherry
- 1/2 cup heavy cream
- juice and zest of 1 lemon
- Blanch the Brussels sprouts for 5 minutes in a stock pot of salted, boiling water.
- Remove, cool and halve lengthwise.
- In a large heavy skillet add 1/8 cup of oil and oyster mushrooms on medium high.
- Add a pinch of salt and cook until browned, (7 minutes)
- Add more oil, up to 1/8 cup and and shallot, 1 minute
- Place sprouts in the skillet cut side down to brown, 2 or 3 minutes
- Add sherry and boil to reduce by half., 3 minutes
- Add cream and simmer until it thickens, 3 minutes, stirring gently
- Stir in lemon juice and zest.
- Add salt if necessary and serve