Brussels Sprouts with Shiitakes, Sage, Bacon and Parmesan
11/2 pounds brussels sprouts, trimmed and halved
2 tablespoons olive oil
Salt, to taste
4 tablespoons (1/2 stick) unsalted butter
2 tablespoons fine-sliced fresh sage
3 shallots, sliced
1/4 pound shiitake mushrooms, trimmed and sliced
1 tablespoon minced fresh thyme
1/4 cup sherry
Freshly ground pepper, to taste
Dash truffle oil or to taste (optional)
4 slices crisp-cooked apple-wood smoked bacon, crumbled (optional)
2 tablespoons shaved aged Parmesan (optional)
Minced fresh parsley, for garnish
Heat oven to 375 degrees. Place brussels sprouts on a rimmed baking sheet. Sprinkle with oil and salt; toss to coat. Roast 35 to 40 minutes, shaking the pan periodically until lightly browned.
Meanwhile, in a skillet over medium heat, melt the butter and gently heat until golden brown and nutty-flavored. Quickly toss in the sage. Add the shallots and cook until tender-crisp.
Add the mushrooms, thyme and sherry; cook until tender. Add the roasted brussels sprouts and toss well. Season lightly with salt and pepper.
Remove to a serving bowl and top with your choices of truffle oil, chopped bacon and/or shaved Parmesan. Garnish with fresh parsley. Makes 6 to 8 servings.
Per serving: (based on 6): 158 calories (57 percent calories from fat), 10.5 g fat (5.2 g saturated, 3.6 g monounsaturated), 20.2 mg cholesterol, 4.6 g protein, 13 g carbohydrate, 4.8 g fiber, 92 mg sodium.
Source: Adapted from chef Julie Frans, Essensia Restaurant, The Palms Hotel & Spa, Miami Beach.