Ingredients :
- 3 slices bacon strips
- 2 pounds fresh Brussels sprouts, trimmed and quartered
- 1 shallot, minced
- 3 garlic cloves, minced
- 1 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 1 cup reduced-sodium chicken broth, divided
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
- 1 cup heavy whipping cream
- 1/2 teaspoon minced fresh thyme
- 1/8 teaspoon ground nutmeg
- 1/2 cup shredded white sharp cheddar cheese
- 1/4 cup panko bread crumbs
- 1 tablespoon olive oil
Directions :
- Preheat oven to 400°. Grease a 13 x 9-in. baking dish.
- In a large skillet, cook bacon over medium heat until crispy, 7-8 minutes, stirring frequently. Use a slotted spoon to transfer bacon to a paper towel-lined plate. Discard all but 1 tablespoon bacon fat.
- Add Brussels sprouts and shallots to the skillet; cook over medium heat 8-10 minutes or until Brussels sprouts are crisp-tender. Stir in garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper; cook one minute longer. Add 1/2 cup chicken broth; bring to a simmer. Cook until evaporated, 2-3 minutes, stirring occasionally. Transfer mixture to prepared baking dish.
- Add butter to the same skillet over medium heat. Once bubbly, whisk in flour; cook 1-2 minutes or until lightly golden brown. Whisk in cream and remaining 1/2 cup broth, a few tablespoons at a time; bring to a simmer until thickened, 3-4 minutes. Stir in thyme, nutmeg, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Remove from heat; stir in cheese. Pour sauce over Brussels sprout mixture; stir lightly to combine. Sprinkle with cooked bacon crumbles.
- In a small bowl; stir together breadcrumbs and olive oil. Sprinkle mixture on top of Brussels sprouts. Bake until breadcrumbs are golden brown and sauce is bubbly, 20-23 minutes.
