Brussels Sprouts with Shiitakes, Sage, Bacon and Parmesan


Side dish

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.

Read more Recipes stories from the Miami Herald

Miami Herald

Join the

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

The Miami Herald uses Facebook's commenting system. You need to log in with a Facebook account in order to comment. If you have questions about commenting with your Facebook account, click here.

Have a news tip? You can send it anonymously. Click here to send us your tip - or - consider joining the Public Insight Network and become a source for The Miami Herald and el Nuevo Herald.

Hide Comments

This affects comments on all stories.

Cancel OK

  • Marketplace

Today's Circulars

  • Quick Job Search

Enter Keyword(s) Enter City Select a State Select a Category