This recipe requires preparation several hours ahead of your scheduled meal
Combine in a small bowl and let blend for at least one hour:
1 Tbsp. extra virgin olive oil
1 tsp. Kosher Salt
1/2 tsp. fresh ground black pepper
1 tsp. fresh minced garlic
1/3 cup heavy whipping cream (or half & half)
1 cup finely grated fresh Parmesan
1/2 cup crisp bacon pieces
1 lb fresh Brussels Sprouts, rinsed and any discolored leaves removed, stems trimmed, cut in half
Add all Brussels to a plastic zip bag and pour olive oil mixture over all. Seal bag. Allow Brussels to marinate for at least one hour.
Preheat oven to 350F. Prepare baking sheet with aluminum foil. Arrange Brussels, flat side down, on the foil. Bake the Brussels for at least 30 minutes or until partially browned.
Pour 1/3 cup heavy whipping cream (HWC) into a 2 cup measuring cup. Heat on high in the microwave for approximately 45 seconds until boiling. Remove from heat. Stir in grated Parmesan until smooth. Pour cheese sauce over all. Sprinkle all with crisp bacon bits. Additional grated Parmesan, optional. Bake for an additional 5 minutes. Remove from oven and serve. YUM!
