Brussels sprouts have come a long way in the days since they were boiled to a stinky, cabbage-y death. Rapid, high-heat cooking has been the game-changer for me, but what if I told you that there's an even better way to cook Brussels sprouts? One that forgoes that quick cooking in lieu of extra-richness and flavor? A method that not only delivers decadently delicious results, but can be made 100% ahead of time with just a short stay in the oven prior to serving? This cheesy casserole packed with bacon and Brussels sprouts is where it's at.

Why this recipe works:

Browning our bacon with butter adds plenty of sweet, smoky flavor to our finished casserole.

Bacon combined with reduced heavy cream and cheese creates an incredibly decadent and rich background for the sprouts.

Note: This recipe can be prepared through the end of step 2 and stored covered in plastic wrap in the refrigerator for up to 5 days before proceeding with step 3 and serving.