Ingredients

2 lbs Brussels sprouts, cleaned and halved

2 tbls unsalted butter, melted

1/4 Black Forest bacon, 1/4 diced

3/4 tsp salt

1 cup heavy cream

1 1/2 cutp fresh breadcrumbs or 1 cup dried

6 tbls grated Parmeggiano

3 tbls unsalted butter, melted

1/2 tsp salt

1/2 tsp pepper

3 tbls sage, chives or sage

Preparation

  1. Preheat oven to 425 degrees and place rack on highest level. Toss sprouts with melted butter, bacon, salt and pepper. Arrange in a shallow baking dish just large enough for a generous layer with a little overlap (sprouts will shrink during cooking). Roast for 20 minutes, stirring 2-3 times during cooking.
  2. While sprouts are roasting, in a medium bowl mix together all of the topping ingredients. Set aside.
  3. When sprouts are ready, toss with cream. Arrange sprouts back in a single layer. Sprinkle the topping evenly over all. Return to the oven and roast until gratin is bubbling and breadcrumbs are golden brown, 15-20 minutes. Let rest 15 minutes before serving.