1 Pound Brussels sprouts
2 Ounces bacon
Cooking spray
1/2 Cup heavy cream
1 Tablespoon Fresh breadcrumbs
4 Tablespoon unsalted butter; in bits
Instructions
Preheat oven to 375�F. Prepare the Brussels sprouts by cutting a thin slice off the root end of each and then cutting an X in that end so it cooks evenly inside and out. In a large pot of boiling, salted water, blanch sprouts until they are crisp-tender, about 5 minutes. Drain, refresh in ice-cold water, and drain again. (Do not let the sprouts sit in water for more than a minute.) Saut� bacon until limp, not crisp; drain and coarsely chop. Mix the sprouts and bacon together and spread the mixture in a sprayed casserole dish. Pour cream over the sprouts-bacon mixture and dot with breadcrumbs and butter; bake for 20 minutes or until hot.