2 pounds fresh Brussels sprouts, trimmed and halved
6 slices turkey bacon, chopped
1 small yellow onion, finely diced
3 cloves garlic, minced
1 cup heavy cream
1/2 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
1/2 teaspoon smoked paprika
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/2 cup panko breadcrumbs
2 tablespoons butter, melted
Instructions
Preheat your oven to 375 degrees Fahrenheit and grease a 9 by 13 inch baking dish with butter or non-stick spray. Bring a large pot of salted water to a boil and prepare an ice bath in a separate bowl.
Drop the halved Brussels sprouts into the boiling water for about 3 minutes until they turn bright green and are slightly tender. Immediately transfer them to the ice bath to stop the cooking process, then drain them thoroughly and pat them dry with a towel.
In a large skillet over medium heat, cook the chopped turkey bacon until it becomes crisp and golden. Add the diced onions to the pan and sauté until they are translucent, then stir in the minced garlic for about 30 seconds until fragrant.
Lower the heat and pour the heavy cream into the skillet with the turkey bacon and onions. Stir in the smoked paprika, salt, and pepper. Let the mixture simmer for 2 to 3 minutes until it begins to thicken slightly, then stir in the parmesan cheese until melted.
Place the blanched Brussels sprouts into the prepared baking dish. Pour the creamy sauce mixture over the sprouts and toss gently to ensure every piece is coated. Sprinkle the shredded mozzarella evenly over the top.
In a small bowl, mix the panko breadcrumbs with the melted butter. Sprinkle this mixture over the cheese layer. Place the dish in the oven and bake for 20 to 25 minutes, or until the sauce is bubbling and the breadcrumbs are a beautiful golden brown.
