Ingredients:

  • 2 lbs Brussels sprouts, trimmed and halved
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 6 slices thick-cut smoked bacon, diced
  • 4 oz Neufchâtel cheese
  • 1/2 cup low-sodium chicken or vegetable broth
  • 3 cloves garlic, minced
  • 1 tsp Dijon mustard
  • 1/2 tsp red pepper flakes
  • 1 cup sharp white cheddar cheese, shredded
  • 1/2 cup panko breadcrumbs
  • 1/4 cup fresh parsley, chopped
  • 0.5 unit lemon, zested

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, salt, and pepper directly on a large rimmed baking sheet.
  2. Roast the sprouts for 20 minutes until the outer leaves are charred and mahogany-colored. This prevents a mushy texture.
  3. While the sprouts roast, add diced bacon to a large skillet over medium heat. Render until crispy (about 8 minutes). Remove bacon, leaving 1 tablespoon of fat in the pan.
  4. Sauté the minced garlic in the bacon fat for 1 minute until fragrant. Whisk in the broth, Neufchâtel cheese, and Dijon mustard until a smooth, velvety emulsion forms.
  5. Fold the roasted sprouts into the sauce. In a small bowl, combine panko, shredded cheddar, the reserved crispy bacon, parsley, and lemon zest.
  6. Sprinkle the crust mixture over the sprouts and bake for an additional 10–15 minutes until the cheese is bubbly and the panko is golden brown.