Grilled Brussels Sprouts with Chanterelles
Ingredients
- 1½ pounds brussels sprouts, trimmed, halved
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 4 ounces thick-cut bacon, sliced crosswise ¼” thick
- 12 ounces chanterelles or crimini (baby bella) mushrooms, halved or quartered if large
- 1 large shallot, chopped
- 4 cloves garlic thinly sliced
- 2 tablespoons dry Sherry
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons fresh lemon juice
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