Bacon Brussels Sprouts with Garlic Parmesan Cream

Note: Start with room temperature bacon for more even crisping.

In a large cast iron skillet, lay bacon in rows. Turn heat to medium and cook bacon, flipping halfway through, about 10 minutes until crispy and brown. Remove bacon from pan onto paper towels, crumble and set aside. Drain most of the bacon drippings into a heatproof container, leaving just a tad in the skillet to sauté the Brussels sprouts in.

Place the skillet back on the stove at medium-high. Add butter. Once melted, add minced onion and Brussels sprouts. Sauté, tossing occasionally until sprouts are crisp, tender and golden brown, about 7–10 minutes. Add crumbled bacon back to the pan and toss. Turn off heat.

For the sauce, in a small sauce pan over medium high heat, add heavy cream, cheese, garlic salt and pepper. Bring to a boil, reduce heat to low and simmer until melted and thickened, about 2–3 minutes. Pour over the top of the roasted Brussels. Serve or top with optional bread crumbs.

If desired, top with panko bread crumbs and place under the broiler for 2 minutes until golden.