Prep Time:
20 mins
Cook Time:
40 mins
Additional Time:
1 hr
Total Time:
2 hrs
Servings:
4
Ingredients
Directions
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.
Preheat the oven to 475 degrees F (245 degrees C).
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.
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.
Transfer sprouts to sauce and toss to coat. Season with sea salt and black pepper.
Nutrition Facts (per serving)
| 371 | Calories |
| 31g | Fat |
| 17g | Carbs |
| 9g | Protein |
