- Preheat oven to 400°F. Lightly grease a casserole dish with non-stick spray.
- Bring a pot of salted water to a boil. Add the sprouts and blanch for 2-3 minutes, until bright green but still al dente. Drain well and rinse with cold water. Pat dry with a clean towel.
- Heat a skillet to medium heat and add sliced bacon; cook until brown and crispy, about 8-10 minutes. Remove the bacon from the pan to a plate lined with paper towel. Drain the excess fat from the pan reserving 1 tbsp. Lightly sauté the garlic on medium heat for 2 minutes until fragrant. Stir in flour and cook, stirring constantly for about one minute. Add the milk and cream, whisking to incorporate. Reduce to low heat and stir in cheese, nutmeg, mustard and season with salt and pepper.
- Add the sprouts and half the bacon to the pot and mix until well coated with sauce. Transfer the mixture to the casserole dish and sprinkle with grated parmesan and remaining bacon. Cover with foil and bake about 20-25 minutes. Remove foil, and bake uncovered for another 20 minutes, until the sauce is bubbly, and the sprouts are tender. Allow to cool slightly before serving.
CHEF TIP: Don’t love Brussels sprouts? Try this recipe with broccoli or cauliflower!
