Preheat your oven to 400°F (200°C).
Heat olive oil in a large oven-proof skillet over medium heat.
Add chopped bacon and cook until crispy. Remove bacon from the skillet and set aside.
In the same skillet, add the halved Brussels sprouts. Cook for about 5 minutes, stirring occasionally, until they start to brown.
Add the minced garlic and cook for another minute, until fragrant.
Pour in the heavy cream and bring to a gentle simmer.
Stir in the Parmesan cheese and allow the sauce to thicken slightly. Season with salt and pepper.
Return the bacon to the skillet, mixing it in with the Brussels sprouts and sauce.
Transfer the skillet to the preheated oven and roast for 15-20 minutes or until the Brussels sprouts are tender and the cream sauce is bubbly.
Serve hot, with an extra sprinkle of Parmesan if desired.
Variations & Tips
For a bit more spice, you could add a pinch of red pepper flakes to the sauce. If you’re vegetarian, swap the bacon for some smoked paprika to retain that smoky flavor, or use a plant-based bacon alternative. Additionally, you can add some toasted almond slices or walnuts on top for added crunch. Feel free to experiment with different cheeses like Gruyère or white cheddar for a unique flavor twist.