6 oz bacon chopped
2 lbs Brussels sprouts trimmed and halved
1 garlic clove minced
1 1/2 cups whipping cream
1 Tbsp lemon juice freshly squeezed
1/3 cup parmesan cheese shredded
3/4 tsp salt or to taste
1/4 tsp black pepper
Place a large deep skillet or dutch oven or medium heat. Add 6 oz chopped bacon and cook until browned. Remove bacon to a plate, keeping 3 Tbsp of bacon fat in the pan.
Add trimmed and halved brussels sprouts and season with 1/2 tsp salt and 1/4 tsp black pepper. Cover and stir occasionally 8-9 min or until tender and lightly browned.
Add minced garlic and stir 1 minute until fragrant. Add 1 1/2 cups heavy cream and bring to a simmer.
Stir in 1 Tbsp lemon juice then sprinkle the top with 1/3 cup parmesan cheese and stir to combine and season to taste (I added another 1/4 tsp salt). Bring just to a simmer then remove from heat and serve garnished with reserved bacon.