1 1/2 pounds brussels sprouts; washed, cut in half
4 ounces bacon; cut in small squares
1 clove garlic; peeled, smashed
2 cloves garlic; roughly chopped
4 sprigs thyme
2 sprigs thyme; leaves only, chopped
2 cups chicken stock
kosher salt
black pepper
3 tablespoons balsamic vinegar
1/2 cup parmigiano-reggiano; grated
1 cup panko bread crumbs
2 sprigs rosemary; leaves only, chopped
extra-virgin olive oil

1. Preheat oven to 350 degrees F.

2. Take a large pan and set over medium-high heat. Add bacon and cook until fat renders 2 to 3 minutes. Add the smashed garlic clove, thyme sprigs and Brussels sprouts and cook gently until slightly caramelized. Add stock and reduce heat to a simmer. Season with salt and a little pepper, cover and simmer for 12 to 15 minutes until tender. Remove lid and add a splash of vinegar and reduce until syrupy, 2 to 3 minutes.

3. After Brussels sprouts are done cooking, put them in oven safe dish. In sheet tray and toss bread crumbs with rosemary, thyme leaves and chopped garlic, then drizzle with a little olive oil and salt and pepper. Sprinkle bread crumb mixture and Parmigiano over Brussels sprouts and bake in a hot oven until golden and crispy.