Creamy Jersey Brussels Sprouts with Bacon and Toasted Breadcrumbs

Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and slightly browned, flipping halfway through.

While the Brussels sprouts are roasting, cook the bacon in a large skillet over medium heat until crispy. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate, reserving the bacon fat in the skillet.

Add the minced garlic to the skillet with the bacon fat and sauté for about 1 minute, until fragrant. Add the Jersey cream and bring to a simmer, stirring occasionally. Reduce heat to low and simmer for 5-7 minutes, allowing the cream to thicken slightly.

In a separate small skillet, toast the panko breadcrumbs over medium heat with a drizzle of olive oil (or use some of the bacon fat) until golden brown and crispy. Remove from heat and set aside.

Once the Brussels sprouts are roasted, add them to the skillet with the creamy sauce. Stir in the cooked bacon, Parmesan cheese, thyme (if using), and lemon juice (if using). Toss to combine everything well.

Transfer the Brussels sprouts to a serving dish. Sprinkle with the toasted breadcrumbs and additional Parmesan cheese. Serve immediately.