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Seth Bohrer

Teresa’s Brussels Sprouts with Bacon Cream Sauce



1 16 oz bag of frozen brussels sprouts

6 slices thick bacon, cut into 1 inch pieces

1 shallot thinly sliced

¼ cup red wine vinegar

¼ red wine

¾ cup heavy cream



Cook frozen brussels sprouts in large Corning Ware dish in microwave per package directions. Leave them in the microwave while you make the sauce. This Corning Ware dish will become the serving dish.

In a skillet, cook the bacon until crispy. Remove and drain on paper towels. Add shallots and cook until soft and slightly browned. Deglaze the pan with vinegar and red wine and reduce by about half. Stir in heavy cream and reduce until slightly thickened.

Drain the brussels sprouts well and return to serving dish. Taste the sauce for seasoning, adding salt and pepper as desired. Pour the sauce over brussels sprouts, top with bacon crisps.


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