Brussels Sprouts in Bacon Sherry Cream Sauce

Soak Brussels sprouts in a solution of 1 tablespoon salt mixed with sufficient water to cover the vegetables in a large container for about an hour. Discard the liquid, then coat the sprouts with olive oil, a pinch of sea salt, and a few grinds of black pepper to ensure they are evenly covered. Set the sprouts aside temporarily.

Preheat your oven to 475 degrees Fahrenheit (245 degrees Celsius).

In a large, deep skillet, cook the bacon over medium-high heat until it starts to turn golden brown at the edges, taking around 5 to 8 minutes. Lower the heat to medium and add sliced shallots and mushrooms; cook and stir until they become translucent, approximately 5 minutes. Add minced garlic and cook for another minute. Pour in a mixture of cream and sherry; stir until the ingredients are well combined. Bring the mixture to a boil, then cook, stirring occasionally, until it has reduced by half and the sauce thickens to a consistency that coats the back of a spoon.

While the sauce is cooking, arrange the Brussels sprouts cut-side down on a baking sheet and bake in the preheated oven until they are browned, taking about 15 minutes.

Transfer the cooked Brussels sprouts to the sauce and toss them until they are evenly coated. Season with a pinch of sea salt and a few grinds of black pepper.