Brussels Sprouts and Mushrooms in Rosemary Red Wine Cream Sauce

Brussels sprouts, bacon, and mushrooms are cooked in a garlicky red wine cream sauce. The ultimate steak side dish!


– 1/2 pound brussels sprouts, trimmed and halved – 1 tbsp olive oil – 1/2 tsp salt – 5 slices pepper bacon – 1/2 medium-sized yellow onion, diced – 8 baby bella mushrooms, chopped into 1 inch pieces – 1 1/2 tsp minced garlic – 1/4 cup red wine – 3/4-1 cup heavy cream – 1/2 tsp chopped rosemary – Salt and Pepper

Preheat oven to 425 degrees F.

Toss the brussels sprouts with olive oil and 1/2 tsp salt. Arrange in single layer on baking sheet and roast in preheated oven for 20 minutes.

While the brussels sprouts are cooking, cook the bacon in a large skillet. Remove the bacon to a paper towel-lined plate. Drain off all but about a tablespoon of bacon fat and reserve it.

Add the mushrooms, onion, and garlic to the skillet and cook over medium-low heat, stirring occasionally. Cook for 5-8 minutes, or until onions start to turn translucent and mushrooms soften. Add more bacon fat as necessary.

Deglaze the skillet with the red wine. Add the heavy cream and let simmer for about 5 minutes, until the sauce has thickened. You may need to add more cream.

Crumble the bacon into chunks and add to the sauce. Add the brussel sprouts and toss to coat.

Taste the sauce and add salt and pepper if desired.