8 slices bacon, diced
1 cup half and half (you can also use heavy whipping cream)
2 tablespoons dijon mustard
1 cup finely grated Parmesan cheese , divided
3 cloves garlic, minced
salt and fresh ground pepper , to taste
1/8 teaspoon nutmeg (optional)
crushed red pepper, for garnish
Preheat oven to 400F. In a large saucepan cook Brussels sprouts in salted boiling water for 5 minutes or until just tender; drain well. In the meantime, cook bacon in a 10-inch cast iron skillet for about 3 to 4 minutes, or until desired crispness. Add brussels sprouts to the skillet and continue to cook for 1 minute. In a mixing bowl, combine heavy whipping cream, dijon mustard, half of the parmesan cheese, garlic salt, pepper, and nutmeg; mix until well combined. Remove skillet from heat. Pour cream sauce over the brussels sprouts. Sprinkle the remaining parmesan cheese over brussels sprouts. Bake for 15 to 20 minutes, or until bubbly and top is golden brown. Remove from oven and let stand several minutes. Garnish with crushed red pepper and serve.