Are you looking for a way to add a little flair to your Brussels sprouts? This is a creamy rich alternative to the way Brussel sprouts are traditionally prepared. They are covered in cream and bacon, then baked to perfection. This is the perfect Holiday dish, I hope you will give it a try!
- Prep Time: 30m
- Cook Time: 15m
- Total Time: 45m
- Serves: 8
- Yield: 3/4 cups for each
- Category: Sides
- 1 1/4 Brussels Sprouts, trimmed and coarsely chopped
- 1 c chopped carrots
- 3 oz pancetta or 8 slices of bacon chopped
- 1/4 c finely chopped shallots or 1/2 cup chopped onion
- 1 tbsp. butter
- 3 cloves garlic, minced
- 1 tbsp. all purpose flour
- 1 c finely shredded Asiago or Parmesan cheese (4oz.)
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 c heavy cream
- 1 tbsp. coarse-ground mustard, dash of crushed red pepper
- 1/2 c panko bread crumbs or coarse bread crumbs
- Preheat the oven to 400. Lightly grease a 1 1/2-qt. oval baking or rectangular dish. In a 3-qt. saucepan cook Brussels sprouts and carrots in lightly salted boiling water 5 to 6 minutes or until tender; drain. Return vegetables to saucepan.
- Meanwhile, in a 10-inch skillet cook pancetta (or bacon) over medium heat until crisp. Using a slotted spoon, transfer pancetta to paper towels to drain, reserving drippings in skillet. Add shallots (or onions), butter, and garlic to drippings in skillet; cook and stir 30 seconds. Stir in flour. Stir shallot (or onion) mixture into the vegetables in saucepan. Stir in pancetta, 1/2 cup of cheese, salt, and black pepper. Spoon Brussels sprouts mixture into the prepared dish.
- In a small bowl stir together cream, mustard, and crushed red pepper; pour over Brussels sprouts mixture. in another bowl combine remaining 1/2 cup cheese and the panko. Sprinkle over Brussels sprouts mixture.
- Bake 15-20 minutes or until mixture is bubbly and topping is golden.