Ingredients

• 1 tablespoon salt
• 1 pound Brussels sprouts , trimmed and halved lengthwise
• 2 tablespoons olive oil
• sea salt and freshly ground black pepper to taste
• 4 slices bacon , chopped
• 1 shallot , chopped
• 7 creminis mushrooms , chopped, or more to taste
• 1 clove garlic , minced
• 0.5 cups heavy cream
• 0.25 cups cream sherry

Instructions

1. 1 Dissolve 1 tablespoon salt in enough water to cover Brussels sprouts in a large bowl. Allow to soak for 1 hour. Drain off water, then toss sprouts in olive oil, sea salt, and black pepper to coat thoroughly. Set aside.
2. 2 Preheat the oven to 475 degrees F (245 degrees C).
3. 3 Cook and stir bacon in a large, deep skillet over medium-high heat until just beginning to brown at the edges, 5 to 8 minutes. Reduce heat to medium. Add shallot and mushrooms; cook and stir until shallot turns translucent, about 5 minutes. Add garlic and cook for 1 minute. Pour in cream and sherry; stir until well combined. Bring to a boil; cook, stirring occasionally, until reduced by half and sauce thickens enough to coat the back of a spoon.
4. 4 While sauce is cooking, arrange Brussels sprouts, cut-side down, onto a baking sheet and bake in the preheated oven until browned, about 15 minutes.
5. 5 Transfer sprouts to sauce and toss to coat. Season with sea salt and black pepper.

Nutrition per serving