Category: Celiac

Brussels Sprouts in a Bacon Cream Sauce (Gluten-Free)

Brussels Sprouts in a Bacon Cream Sauce (Gluten-Free)

Jefferson Adams

Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden’s Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.

He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for

View all articles by Jefferson Adams

Bacon, sherry and cream make a great base for Brussels sprouts. Photo: CC–Nick Saltmarsh 12/27/2016 – Here’s a sure-fire recipe for Brussels sprouts that will have even picky eaters doing a double-take. Bacon, sherry, shallots and cream form the foundation of this delightful marriage of flavors. Toss in some mushrooms, and you’ve got a tasty way to make Brussels sprouts disappear.


  • 1 pound Brussels sprouts, trimmed and halved lengthwise
  • 10-12 medium brown mushrooms, chopped
  • ⅔ cup heavy cream
  • ⅓ cup cream sherry, or regular cooking sherry
  • 2 tablespoons olive oil
  • 4 slices bacon, chopped
  • 1 shallot, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon sea salt
  • freshly ground black pepper, to taste

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.

Heat oven to 475F (245C).

Place the bacon in a large, deep skillet, and cook over medium-high heat, about 6 to 8 minutes, turning occasionally, until just brown at the edges.

Keeping the bacon and drippings in the pan, reduce heat to medium.

Stir in the shallots and mushrooms, then cook about 3-5 minutes more, until the shallots turn clear.

Add the garlic, and cook another minute, then add in the sherry and cream, and stir until well-combined.

Bring the mixture to a boil, and stir until mixture cooks down by half, and the sauce is thick enough to coat a wooden spoon.

As the sauce cooks, place the Brussels sprouts, flat sides down, onto a baking sheet, and bake about 12-15 minutes, until the sprouts are browned.

Place sprouts in a bowl, and add the sauce a bit at a time, tossing until well-coated, as desired.

Add a dash of salt and black pepper, and serve warm, with your favorite entree. welcomes your comments below (registration is NOT required).

Related Articles

  • Cabbage Salad (Gluten-Free) Stir together: 2/3 cup sugar 1 teaspoon gluten-free dry mustard 1 teaspoon salt 1 small sweet onion, grated Add (using a mixer–NOT a blender): 1/3 cup cider vinegar 1 cup oil (very slowly) 1 tablespoon celery seed (optional) ¼ to 1 cake gluten-free blue cheese Make this dressing ahead and refrigerate…. [READ MORE]
  • Cole Slaw (Gluten-Free) C… [READ MORE]
  • Meat Pie (Gluten-Free) This recipe comes to us from Christina Kuhne…. [READ MORE]
  • Meat Loaf #2 (Gluten-Free) 2 pounds ground chuck 1 large egg 1 package Lipton onion soup mix 2/3 cup gluten-free ketchup ½ cup grated Parmesan cheese ½ teaspoon pepper ½ teaspoon garlic powder Mix everything in a large bowl, shape into a loaf…. [READ MORE]

Published at Tue, 27 Dec 2016 16:30:00 +0000

    Leave Your Comment Here

    This site uses Akismet to reduce spam. Learn how your comment data is processed.