Cheesy Roasted Brussels Sprouts
Submitted By: Taz
Ingredients:
2 lbs Brussels Sprouts - trimmed and halved lengthwise
6 slices Thick Cut Bacon - small chopped
2 small Shallots - minced
1 clove Fresh Garlic - minced
4 Tbs Unsalted Butter - divided
¾ Cup Heavy Cream
½ Cup Sharp White Cheddar - grated
½ Cup Gruyère Cheese - grated
¼ Cup Aged Monterey Jack (AKA: Dry Jack) - grated - can substitute Parmigiano-Reggiano
Kosher Salt to taste
Fresh Ground Black Pepper to taste
Preparation:
- Preheat oven to 375ºF
- Place the chopped bacon in a cold, large, oven-safe skillet and place over medium heat - Allow to cook until crispy (apx 7 minutes) - Using a slotted spoon, transfer to absorbent paper and set aside until needed - Discard the bacon grease and wipe out the skillet
- Return the skillet to medium heat and add half the butter (2 Tbs) - As soon as the butter is melted, add the Brussels sprouts in a single layer cut side down - Allow to cook (undisturbed) until the sprouts are caramelized and slightly charred (apx 6-8 minutes)
- Add the remaining butter and the shallots - Sauté until the shallots are just tender (apx 4 minutes) - Add the garlic and continue to sauté until very fragrant (apx 1 minute more) - Generously season with salt and pepper to taste
- Remove from heat and drizzle with the heavy cream - Spread the cheeses and cooked bacon over the top
- Bake in the top third of the oven until the cheese is browned and bubbly and the sprouts are fork tender (apx 12-15 minutes)
- Serve immediately
