Brussel Sprout Casserole - Olive Oils from Spain

Brussel Sprout Casserole Recipe

Preheat oven to 150C degrees.
In a large skillet over medium heat, add 2 tbsp. Extra Virgin Olive Oils from Spain.
Add shallots and brussel sprouts to the pan and season with salt and cayenne pepper. Cook, stirring occasionally, until the brussel sprouts and shallots are tender, about 10 minutes.
While the vegetables are cooking, prepare the bacon. Once the bacon is cooked through, set aside to cool slightly. Chop into bite size pieces.
Remove the brussel sprouts and shallots from the heat and slowly drizzle with cream, stirring constantly.
Coat casserole pan with 1 tbsp. Extra Virgin Olive Oil from Spain and add brussel sprout mixture.
Top with cheddar, manchego cheese and cooked bacon.
Bake until the mixture is heated through and the cheese is bubbly, about 12 to 15 minutes.