Ingredients:

  • 2 lbs Brussels sprouts, trimmed and halved
  • 6 oz thick-cut bacon, diced
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth (low sodium)
  • 1 tbsp Dijon mustard
  • 3/4 cup freshly grated Parmesan cheese
  • 1 tsp lemon zest
  • 1/4 tsp ground nutmeg
  • 1/2 cup Panko breadcrumbs
  • 2 tbsp melted butter
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Fry diced bacon in a skillet over medium heat until crisp. Remove bacon with a slotted spoon, leaving the rendered fat in the pan.
  2. Add olive oil to the bacon fat and increase heat to medium-high. Add Brussels sprouts cut-side down and sear for 3-5 minutes without stirring until they develop a mahogany-colored crust.
  3. Toss the sprouts, season with salt and pepper, then transfer them to a 9x13 inch baking dish.
  4. In the same skillet, melt 2 tbsp butter over medium heat and sauté minced garlic for about 1 minute until fragrant.
  5. Whisk in chicken broth and heavy cream. Simmer gently for 5 minutes until the sauce thickens slightly.
  6. Reduce heat to low. Whisk in Dijon mustard, lemon zest, and nutmeg, then slowly fold in 3/4 cup Parmesan cheese until melted and smooth.
  7. Pour the cream sauce over the charred sprouts in the baking dish and stir in the cooked bacon.
  8. Mix Panko, melted butter, and the remaining 1/4 cup Parmesan in a small bowl, then sprinkle evenly over the top of the sprouts.
  9. Bake in a preheated oven at 375°F (190°C) for 20–25 minutes until the topping is golden brown and the sauce is bubbling.
  10. Garnish with fresh chopped parsley before serving.