Go Back
+ servings
4.50 stars from 2 reviews

Get the Recipe:

Brussels Sprouts and Mushrooms in Rosemary Red Wine Cream Sauce

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 2 -3 servings
Brussels sprouts, bacon, and mushrooms are cooked in a garlicky red wine cream sauce. The ultimate steak side dish!

Ingredients
 

  • 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

Instructions
 

  • 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 brussels sprouts and toss to coat.
  • Taste the sauce and add salt and pepper if desired.

Notes

This dish is excellent served with red meat, like steak! The sauce can serve as a sauce for the meat as well.
Cuisine: American
Course: Side
Author: Chelsea Cole
Did you make this recipe?Mention @aducksoven on Instagram or tag #aducksoven.