Roasted brussels sprouts with crispy bacon baked in a creamy cheese sauce.
- 1 pound brussels sprouts washed, dried
- 8 slices bacon, diced
- 1 cup half and half (you can also use heavy whipping cream)
- 2 tablespoons dijon mustard
- 1 cup finely grated Parmesan cheese , divided
- 3 cloves garlic, minced
- salt and fresh ground pepper , to taste
- 1/8 teaspoon nutmeg (optional)
- crushed red pepper, for garnish
In a large saucepan cook Brussels sprouts in salted boiling water for 5 minutes or until just tender; drain well.
In the meantime, cook bacon in a 10-inch cast iron skillet for about 3 to 4 minutes, or until desired crispness.
Add brussels sprouts to the skillet and continue to cook for 1 minute.
In a mixing bowl, combine heavy whipping cream, dijon mustard, half of the parmesan cheese, garlic salt, pepper, and nutmeg; mix until well combined.
Remove skillet from heat.
