1 lb brussels sprouts, ends trimmed, cut into quarters
2 Tbsp olive oil, divided
8 oz bacon, sliced
1 small onion, thinly sliced
1 Tbsp sherry vinegar (substitute with apple cider, balsamic or white wine vinegar)
16 oz whipped cream cheese
¼ cup mayonnaise
8 oz shredded mozzarella
1 1/2 cup Gruyere cheese, grated
1/8 tsp grated nutmeg
1 tbsp thyme leaves
½ cup Parmesan cheese, finely grated
Salt and freshly ground black pepper to taste
Preheat oven to 425F. On a rimmed baking sheet, add Brussels sprouts and coat with 1 tablespoon olive oil, and season with salt and pepper. Roast Brussels until tender and slightly charred, 10-12 minutes. Remove from oven and set aside.
Meanwhile, in a medium saute pan or skillet, heat 1 tablespoon olive oil over medium-high and add onion. Season with salt and cook for 5 minutes. Add the bacon and continue to cook until the bacon is crisp and the onions are caramelized, about 10 minutes. Add vinegar, cook for 1-2 minutes, and remove from heat. Add roasted Brussels sprouts and stir to combine.
In a medium bowl, combine cream cheese, mayonnaise, mozzarella, Gruyere, nutmeg, thyme and ½ tsp salt. Add bacon-Brussels mixture to the cheese mixture and stir to combine. Transfer to a baking dish or back into skillet and top with Parmesan. (I used an oval gratin baking dishm but a round dish, 8”x8” or 9”x9” dish works – just bake until golden-brown on top). Bake until golden-brown on top, about 15 minutes. Serve with crackers as an appetizer or serve as a side on Thanksgiving!