On the first of January I started a low carb diet. I didn’t think that I’d find anything in my new cookbook, Adventures in Comfort Food that I could eat without a side of guilt. As I was flipping through the book, I finally happened upon my favorite vegetable, brussels sprouts.
These little mini cabbages were once my nemesis at the dinner table. As a kid I found them to be repulsive. I wanted nothing to do with that bitter tasting veggie, which my mother normally steamed. I have come to love them as an adult, as long as they’re prepared in a certain way.
Normally I roast them in the oven with a little olive oil and sea salt, sometimes with lemon. But this recipe is absolutely perfect, especially when you’re missing those starchy sides like potatoes, pasta and rice. The dish was even great the next day when I reheated it for lunch.
Creamy Roasted Brussels Sprouts
- 1 lb brussels sprouts
- ½ cup red onion, sliced
- ¼ cup olive oil, plus a little more
- 2 cloves garlic, chopped coarsely
- 7 medium button mushrooms, smashed
- 2 oz uncoooked thick-cut bacon, chopped into pinky-size bits (optional)
- 1 tbsp balsamic vinegar
- 6 tbsp heavy cream
- pinch salt
- coarsely ground black pepper
- chopped fresh parsley to finish
- Preheat your oven to 450 degrees.
- Quarter brussels sprouts and toss with a little olive oil to coat.
- In a heavy 11-inch oven safe skillet or casserole, combine the sprouts, onion, garlic, mushrooms, and bacon with the ¼ cup of oil.
- Roast, stirring occassionally until everything is browned well, about 25 minutes.
- Carefully add the vinegar and cream and continue roasting until the liquid is thick enough to coat a spoon, about 8 minutes.
- Remove from oven and season with salt, pepper and parsely.
I was surprised how easy this was to make. My grocery store was all out of heavy cream so I substituted light cream. I also couldn’t locate fresh button mushrooms so I used canned and I thought it came out great.
You can bet I’ll be cooking from this book all winter long and beyond. Currently on my list to make: 50 mph fried tomatoes, lobster mac ‘n cheese, focaccia, and chicken jerry.
What is your favorite way to enjoy brussels sprouts?
A copy of the book was provided for review. Post contains affiliate links.
Ann Bacciaglia says
This looks like a delicious way to enjoy Brussels sprouts. I will have to try this recipe and see what my family thinks.
Chrystal @ YUM eating says
I love brussels sprouts. I usually boil them or roast them in the oven. They are good with onions and bacon. I’ve never had them creamy though. It does sound good.
Someone once told me that brussel sprouts are like tiny cabbages. I have never been a fan of them and I don’t think they taste a thing like cabbage.
Jennifer at Making Our Life Matter says
I thought I didn’t like brussel sprouts, but this recipe just may change my mind!
I’ve always thought I hate brussel sprouts. I’m going by an experience I had w/them as a kid. I might try them now as a grown up, and I bet I might even end up really liking them!
I’ve never been a fan of brussel sprouts, but this looks so good, it makes me want to give them another try. Looks creamy and delicious :)
April @ Everyday Fitness and Nutrition says
I’m not a huge fan of Brussels Sprouts but my husband loves them. I’d love to find a recipe that I like so I can eat them too. I’ll have to give this a shot!
Annie Mai says
I like my brussels sprouts a certain way. I think this would be yummy!
I am a vegan and brussel sprouts is one veggie I just can’t get into. I do eat it on occasion but I don’t love it. I a, looking t your dish and thinking maybe I am just doing it wrong, because that looks totally delicious
Our Family World says
I don’t know why many people I know aren’t crazy about brussel sprouts, but I really love them; I eat them a lot!