Brussels Sprouts in a Sherry Bacon Cream Sauce

Recipe View In a large bowl, dissolve 1 tablespoon of salt in enough water to cover the Brussels sprouts. Soak for 1 hour to draw out any bitterness. (Time: 60 minutes)

Recipe View Preheat oven to 475 degrees F (245 degrees C).

Recipe View Drain the Brussels sprouts thoroughly. Toss with olive oil, sea salt, and black pepper. Set aside.

Recipe View In a large, deep skillet over medium-high heat, cook the bacon until it begins to brown, about 5 to 8 minutes. (Time: 5-8 minutes)

Recipe View Reduce heat to medium. Add the shallot and mushrooms; cook, stirring occasionally, until the shallot is translucent, about 5 minutes. (Time: 5 minutes)

Recipe View Add the minced garlic and cook for 1 minute until fragrant. (Time: 1 minute)

Recipe View Pour in the heavy cream and cream sherry; stir to combine. Bring to a simmer, then cook, stirring occasionally, until the sauce has reduced by half and thickened enough to coat the back of a spoon. (Time: 10-15 minutes)

Recipe View While the sauce is simmering, arrange the Brussels sprouts, cut-side down, on a baking sheet. Bake in the preheated oven until nicely browned, about 15 minutes. (Time: 15 minutes)

Recipe View Transfer the roasted Brussels sprouts to the skillet with the sherry bacon cream sauce. Toss gently to coat.

Recipe View Season with additional sea salt and black pepper to taste before serving.