Minimally Invasive

adapted from Epicurious and Orangette1 lb. brussels sprouts, cleaned and trimmed
2 slices thick, smoked bacon
1/2 lb. pearl onions
1/4 teaspoon salt
2/3 cup heavy cream
1 1/2 tablespoons Dijon mustard
grated hard cheese, to taste
fresh bread crumbs, to equal amount of cheese
cayenne pepper, to taste

Preheat oven to 400 degrees. Butter a small baking dish and set aside.

Cut brussels sprouts in half if they’re small, or into quarters if you bought the larger ones. Chop bacon cook over medium-high heat in large frying pan until fat is rendered and bacon is crispy. Remove bacon to paper towel-lined plate and pour off all but 1/2 tablespoon of fat. Add brussels sprouts and onions to pan in one layer (you may have to do this in separate batches if your pan is small), and cook, stirring occasionally, until sprouts and onions are nicely caramelized. Sprinkle with salt and add bacon to pan.

Mix cream and mustard together and pour over sprouts mixture, stirring until just heated through. Pour into prepared baking dish, top with grated cheese, bread crumbs, and a dusting of cayenne pepper, and bake for about 20 minutes, until cream has reduced to a thick, velvety consistency.

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