Creamy Brussels Sprouts

Ingredients

• 1 pound Brussels sprouts trimmed and quartered
• 2 tbsp grass-fed butter melted
• Sea salt and freshly ground pepper to taste
• 4 slices bacon chopped up
• 6 crimini mushrooms chopped
• 1 shallot chopped
• 1 clove garlic minced
• 1/2 cup heavy fluid cream
• 1/4 cup cooking sherry

Directions

1. Preheat the oven to 475 degrees Fahrenheit. Mix the Brussels, butter, and salt & pepper in a bowl. Layer a baking sheet with tin foil and then spread out the Brussels evenly on it. Bake for 15 minutes, tossing once halfway through.
2. Meanwhile in a large skillet or wok, cut the bacon into pieces and cook until crispy.  Remove with slotted spoon on paper towels to drain and set aside.
3. Reduce the heat to medium and add in the mushrooms and shallots. Salt and pepper to taste. Cook for 5 minutes until the shallots are translucent, stirring occasionally. Throw in the garlic and stir, about 1 minute.
4. Add the cream and cooking sherry to the skillet, mixing thoroughly. Bring to a boil and simmer until reduced by half. Constantly stir.
5. When the sauce is thick enough to coat the back of a spoon, stir in the Brussels to evenly coat them in the sauce.