1 1/2 pounds Brussels sprouts, washed,and cut in half
4 ounces (about 1/2 cup) bacon, cut into small squares
1 clove garlic, peeled and smashed, plus 2 cloves, roughly chopped
4 sprigs thyme, plus 2 sprigs thyme, leaves only, chopped
2 cups low-sodium chicken stock
Freshly ground black pepper
3 tablespoons balsamic vinegar
1/2 cup grated Parmigiano-Reggiano
1 cup panko bread crumbs
2 sprigs rosemary, leaves only, chopped
Extra-virgin olive oil
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