Pan-Seared Brussels Sprouts with a bit of Cream

Ingredients:

Brussels Sprouts, fresh, halved
Bacon
Parmesan
Heavy Cream
Nutmeg
Kosher Salt
(Optional: Mushrooms, sliced)

1. Cook bacon (a slice or two, depending on how many sprouts you're making) in a pan over medium heat.
2. Remove bacon and set aside. Chop when cool enough to touch.
3. Add brussels sprouts to pan, sliced-part down when possible, in as uniform a layer as possible. If you are adding mushrooms, toss them in during this step, as well.
4. Allow them to cook, undisturbed, for about 5-6 minutes, or however long it takes to get them to start browning. Once they have a nice brown spot seared into them, start stirring, and add a small sprinkle of salt. 
5. Lower the heat on the burner and keep stirring for a minute or so – long enough that it's still hot, but is safe to add a splash of heavy cream to the pan. Again, you just want a splash – enough to coat the sprouts lightly, but it shouldn't be pooling anywhere.
6. Sprinkle parmesan cheese on top and keep moving around the pan to blend.
7. Add the chopped bacon back into the pan.
8. Finish with a dash of nutmeg at the end of cooking.