Brussels Sprouts, Bacon & Gruyère, a match made in heaven. A perfect balance of seared vegetables, cured meats and intermingled cheese. I use this as a quick and easy recipe that really doesn’t need much explanation. Key notes are that the Brussels sprouts need to be properly seared not lazily boiled and the cheese needs to be added while everything is warm so it softens up. Different cheeses could be used but gruyère is a good fit as it is a firm aged cheese with character.
