Sherry-Bacon Cream Sauce Brussels Sprouts

In a large bowl, dissolve 1 tablespoon of salt in enough water to cover the Brussels sprouts. Let them soak for 1 hour, then drain and toss with olive oil, sea salt, and black pepper to coat well. Set aside.

Preheat the oven to 475°F (245°C).

Cook the bacon in a large, deep skillet over medium-high heat for 5 to 8 minutes until it starts to brown at the edges. Reduce the heat to medium and add the shallots and mushrooms. Cook, stirring occasionally, until the shallots are translucent, about 5 minutes. Add garlic and cook for 1 more minute. Pour in the cream and sherry, stirring to combine. Bring to a boil and cook, stirring occasionally, until the sauce reduces by half and thickens enough to coat the back of a spoon.

While the sauce is simmering, place the Brussels sprouts cut-side down on a baking sheet and bake in the preheated oven for about 15 minutes, until browned.

Add the roasted Brussels sprouts to the sauce, tossing to coat. Season with sea salt and black pepper to taste.