2 pounds fresh Brussels sprouts, trimmed and halved
6 slices turkey bacon, chopped
1 small yellow onion, finely diced
3 cloves garlic, minced
1.5 cups heavy cream
1 cup shredded sharp cheddar cheese
1/2 cup grated parmesan cheese
1/2 cup panko breadcrumbs
2 tablespoons unsalted butter, melted
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
Instructions
Preheat your oven to 375 degrees Fahrenheit and grease a 9×13 inch baking dish with butter or cooking spray. Wash the Brussels sprouts thoroughly, trim off the woody ends, and slice them in half lengthwise to ensure they cook evenly.
Add the diced onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and the prepared Brussels sprouts, then cook for another 5 to 7 minutes until the sprouts start to turn bright green and develop a slight char.
Pour the heavy cream directly into the skillet with the sprouts and season with salt, pepper, and nutmeg. Simmer for about 3 minutes until the cream begins to thicken slightly, then stir in half of the cheddar and parmesan cheeses until melted.
Transfer the mixture into your prepared baking dish and spread it out evenly. Top with the remaining cheese, the crispy turkey bacon, and a mixture of panko breadcrumbs and melted butter. Bake for 20 to 25 minutes until the sauce is bubbling and the topping is golden brown.
