Roasted Brussels Sprouts Gratin

Instructions

1. Preheat the oven to 400°F and prepare a 1 ½-quart shallow baking dish with cooking spray and set aside.
2. Place the Brussels sprouts on a large sheet pan with the olive oil, ¼ of the garlic, minced, and salt and pepper to taste. Roast for 15 minutes.
3. Allow the roasted Brussels sprouts to cool, then roughly chop.
4. Turn the oven down to 350°F.
5. Fill a medium-large saucepan halfway with water and bring to a boil. Add in a few dashes of Kosher salt.
6. Add the chopped carrots to the boiling water. Boil for 5 to 6 minutes, or until the carrots are tender. Drain the carrots and return to the saucepan. Set aside.
7. In another large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the pan and set on a paper-towel lined plate to cool. Reserve the bacon drippings. When cool enough to handle, chop the bacon.
8. Add the butter, minced shallots, and remaining minced garlic to the pan with the bacon drippings. Cook over medium heat for about 1 minute, stirring constantly to make sure it does not burn. Stir in the flour to combine and remove from the heat.
9. Add the shallots mixture and chopped Brussels sprouts to the saucepan with the carrots. Stir in the chopped bacon, 1 cup Parmesan cheese, ½ teaspoon salt, and ½ teaspoon pepper. Stir to combine, then pour the vegetable mixture into the prepared casserole dish.
10. In a small mixing bowl, combine the heavy cream, mustard, and crushed red pepper flakes. Stir well and pour over the Brussels sprouts in the casserole dish.
11. In a separate bowl, combine the remaining ½ cup Parmesan and the panko bread crumbs. Sprinkle evenly over the casserole.
12. Place the casserole dish in the oven and bake uncovered for 20 minutes, or until the mixture is bubbly and the topping is golden brown in color.