· 2 lb Brussels sprouts ((halved))· 1 tbsp Olive oil· 1 tsp Sea salt ((scant, not quite full, divided into 2 parts))· 1/2 tsp Black pepper ((divided into 2 parts))· 1/2 cup Unsweetened almond milk· 1/2 cup Heavy cream· 2 tbsp Butter· 1 1/2 cup Cheddar cheese ((shredded, divided into 1 cup and 1/2 cup))· 1/4 cup Bacon bits
Step 1Preheat the oven to 400 degrees F (204 degrees C). Line two 9x13 in (23x33 cm) pans with foil, parchment paper, or silicone mats.Step 2Toss the brussels sprouts with olive oil. Season with half of the sea salt and black pepper. Arrange on the pans in a single layer. Roast side-by-side for 35-45 minutes, rotating halfway through, until edges are browned and crispy.Step 3Meanwhile, melt the butter in a bowl in the microwave or in a saucepan on the stove. Add the almond milk and heavy cream. Heat again until hot.Step 4Stir in one cup (2/3 of the recipe) of the shredded cheddar cheese, until melted. Season with the remaining sea salt and black pepper.Step 5When the brussels sprouts are finished roasting, transfer them into a smaller 8x11 in (20x28 cm) or 9x9 in (23x23 cm) pan (line it unless it's ceramic or stoneware). Pour the sauce over the brussels sprouts. Sprinkle bacon bits and the remaining shredded cheese on top.Step 6Bake for 10-15 minutes, until bubbly.