Step 1

In a large skillet over medium heat, cook the bacon until crisp. Use a slotted spoon to transfer to a paper towel lined plate. Remove all but 2 tablespoons of the bacon grease.

Step 2

Preheat the oven to 400F.

Step 3

Add the Brussels sprouts, sprinkle lightly with salt and pepper, and cook until nicely browned, tossing occasionally, 5 to 7 minutes. Transfer the sprouts to a medium casserole dish and sprinkle with the cooked bacon.

Step 4

Add the avocado oil to the pan and sauté the garlic until fragrant, about 30 seconds. Stir in the cream and Dijon and whisk to combine. Cook 2 minutes to thicken, then stir in 2 ounces of the cheddar and whisk until melted. Add salt and pepper to taste.

Step 5

Pour the sauce evenly over the sprouts in the pan and sprinkle the top with the remaining cheddar. Bake 15 to 20 minutes, until the cheese is bubbly and browned.