Using a 6 qt pot, fill with water and bring to a boil. Add 1/2 Tbsp salt and sprouts. Cook on high for 5-7 minutes, until tender. Drain and rinse under cold water. Cut the drained sprouts in half and set aside.

Using same pot, cook the bacon until crispy. Let bacon cool on paper towels and then crumble.

Drain off bacon fat from pot but save about 1/2-1 Tbsp in pot to cook shallot and garlic. Cook the shallot and garlic for 2 minutes until lightly browned and fragrant.

Add cream. Simmer to reduce by half, 5-7 minutes. Add remaining 1/2 tsp salt and pepper. Stir in the sprouts and cover with the sauce.

Top with crumbled bacon just before serving. Delicious!