1. Center a rack in oven and heat to 425 degrees.

2. Spread Brussels sprouts into an 8x12" baking dish. Toss with olive oil and season with salt and pepper. Bake until sprouts are bright green but still very firm, 10 to 12 minutes.

3. Pour heavy cream into baking dish and continue to bake until cream is bubbling and slightly thickened and sprouts begin to brown, about 15 more minutes. Meanwhile, stir together cheese, breadcrumbs, pecans, thyme, 1/4 tsp. salt, and a generous pinch of pepper.

4. After 15 minutes, sprinkle panko mixture over sprouts and bake until topping is golden and sprouts are tender, 10 to 15 more minutes. Let sit 10 minutes before serving.

Hannaford fresh Magazine, October-November 2022