Brussels Sprouts & Horseradish Cream with Crispy Shallots & Bacon
3 lbs Brussels sprouts, halved
Salt and freshly ground black pepper, for seasoning
1 lb thick-cut bacon, diced
4 shallots, sliced
4 Tbsp butter
4 Tbsp flour
1 cup milk
2 cups heavy cream
3 to 4 Tbsp prepared horseradish
1 tsp salt
1/4 tsp ground nutmeg
1 Tbsp fresh thyme leaves
Preheat an air fryer and/or oven to 400°F.
Toss the Brussels sprouts with a little olive oil and season with salt and freshly ground black pepper. Transfer to a sheet pan and bake in the oven for 30 minutes. Shake or stir the Brussels sprouts halfway through the cooking time.
Place the diced bacon into the air fryer basket. Air fry for 10 minutes, tossing or stirring a few times during the cooking process. Add the shallots and air-fry for another 10 to 15 minutes, until the bacon just starts to brown and the shallots are soft. Season with freshly ground black pepper and drain on paper towels.
While the Brussels sprouts are roasting and the bacon is frying, melt the butter in a medium saucepan. Add the flour and whisk until combined. Slowly pour in the heavy cream and milk and whisk until the mixture is smooth and the sauce starts to thicken about 3 to 5 minutes.
Add the horseradish, salt, and nutmeg. Stir in fresh thyme.
Transfer the Brussels sprouts from the oven into a 9" x 13" baking dish. Pour the horseradish cream sauce evenly over Brussels sprouts. Sprinkle the bacon and shallots over the top.
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