Name: Brussels Sprouts in a Sherry Bacon Cream Sauce
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Salt - 1 tablespoon; Brussels sprouts, trimmed and halved lengthwise - 1 pound; Olive oil - 2 tablespoons; Sea salt and freshly ground black pepper to taste - 2 tablespoons; Bacon, chopped - 4 slices; Shallot, chopped - 1; Cremini mushrooms, chopped, or more to taste - 7; Garlic, minced - 1 clove; Heavy cream - ½ cup; Cream sherry - ¼ cup

Ingredients for - Brussels Sprouts in a Sherry Bacon Cream Sauce

1. Salt 1 tablespoon

2. Brussels sprouts, trimmed and halved lengthwise 1 pound

3. Olive oil 2 tablespoons

4. Sea salt and freshly ground black pepper to taste 2 tablespoons

5. Bacon, chopped 4 slices

6. Shallot, chopped 1

7. Cremini mushrooms, chopped, or more to taste 7

8. Garlic, minced 1 clove

9. Heavy cream ½ cup

10. Cream sherry ¼ cup

How to cook deliciously - Brussels Sprouts in a Sherry Bacon Cream Sauce

1 . Stage

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 . Stage

Preheat the oven to 475 degrees F (245 degrees C).

3 . Stage

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 . Stage

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 . Stage

Transfer sprouts to sauce and toss to coat. Season with sea salt and black pepper.