Bacon Brussels Sprouts in Bourbon Cream Sauce

Makes 6-8 servings. Recipe is by Teresa Day.

2 pounds fresh Brussels sprouts

1 tablespoon sea salt

2 slices uncooked bacon, chopped

1 small onion, minced

2 tablespoons butter

1 ounce bourbon

1 tablespoon all-purpose flour

½ cup half-and-half

¼ teaspoon nutmeg

1 teaspoon salt

½ teaspoon white pepper

½ cup Parmesan cheese, shredded

1. Rinse, trim and cut Brussels sprouts in half.

2. Place in a bowl with enough water to cover the sprouts. Add 1 tablespoon sea salt and cover. Let brine 4 hours up to overnight.

3. When ready to cook, heat oven to 475 F. Place sprouts on a large rimmed baking pan. Roast for 15 minutes, then broil for 3 minutes to brown.

4. In a large Dutch oven, cook bacon pieces and onion with butter over medium-high heat until bacon is cooked and onions are clear and tender, about 8-10 minutes.

5. Add bourbon and stir, scraping up the bottom of the pan.

6. Reduce heat to medium. Stir in flour then slowly add half-and-half. Simmer, stirring constantly for another 5 minutes or until sauce has slightly thickened.

7. Season sauce with nutmeg, salt and pepper to taste.

8. Gently fold in the roasted Brussels sprouts until coated with sauce.

9. Spoon into a serving dish and top with Parmesan cheese. Serve immediately.