Preheat your oven to 375°F | 190°C. Begin by crisping the bacon in a large oven-safe skillet over medium heat. Once done, transfer the bacon to a paper towel-lined plate to absorb excess oil. Set aside.
6 ounces bacon
Remove most of the bacon fat from the skillet, leaving about 1 tablespoon for added flavor. Melt butter in the same skillet and add the Brussels sprouts, seasoning them with salt and pepper. Cook and occasionally stir for approximately 6 minutes until the edges of the sprouts start crisping and lightly charring.
1 pound Brussels sprouts, 1 tablespoons butter, salt and pepper to season
Stir in the garlic and cook for about a minute until fragrant.
3 cloves garlic
Next, sprinkle flour over the vegetables and stir to coat. Pour in the cream, bring to a boil while stirring, then reduce the heat to low and let it simmer for 3-4 minutes.
2 teaspoons flour, 1 cup heavy cream
Add the cooked bacon back into the skillet and mix everything together well. Remove from heat.
6 ounces bacon
Top the Brussels sprouts with mozzarella and parmesan cheeses. Bake until the cheese is bubbly and the sprouts are cooked to your preference, approximately 15 minutes. For a golden brown cheese topping, switch the oven to broil for 2-3 minutes.
¼ cup grated mozzarella, 2 tablespoons grated parmesan cheese
Adjust seasoning to taste and garnish with fresh thyme before serving.
fresh thyme sprigs for garnish
