6 slices thick cut bacon (start with room temperature bacon; it crisps more evenly)
1 Tbsp butter
1 Tbsp onion, minced
1 1/2 lbs. brussel sprouts, cleaned & halved
FOR THE SAUCE:
1/2 cup heavy cream or whipping cream
1/2 cup parmesan cheese, grated
3 cloves garlic, minced
Freshly ground black pepper
In a large cast iron skillet, lay bacon in a row. Turn heat to medium and cook bacon, flipping halfway through, about 10 minutes until it is crispy and brown.
Remove bacon from pan onto paper towel-lined plate. Crumble and set aside.
Drain most of the bacon drippings into a heatproof container, leaving about 1 tsp. in the skillet to sauté the brussel sprouts in.
Place the skillet back on the stove at medium-high heat. Add butter.
Once melted, add the minced onion and the brussel sprouts. Sauté, tossing occasionally, until sprouts are crisp, tender and golden brown, about 7 to 10 minutes.
Add crumbled bacon back into the pan and toss. Turn off heat.
For the sauce:
In a small saucepan, over medium-high heat, add heavy cream, cheese, garlic, salt and pepper. Bring to a boil, reduce heat to low and simmer until cheese has melted and sauce has thickened, about 2 to 3 minutes.
Place brussel sprouts/bacon mixture in a serving bowl.
Pour sauce over top of the brussel sprouts.