- Prep Time: 20m
- Cook Time: 35m
- Yield: 6-9 servings
- Category: Sides
Ingredients
- 1 1/4 lb Brussels sprouts, trimmed
- 3 tbsp. extra-virgin olive oil
- 4 cloves garlic, divided and minced
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 c peeled and chopped carrots
- 8 slices bacon
- 1 tbsp. unsalted butter
- 1/4 c minced shallots
- 1 tbsp. all-purpose flour
- 1 1/2 c finely grated Parmesan cheese, divided
- 1 c heavy cream
- 1 tbsp. coarse-ground mustard
- Dash of crushed red pepper flakes
- 1/4 c panko breadcrumbs
Instructions
- Preheat the oven to 400°F and prepare a 1 ½-quart shallow baking dish with cooking spray and set aside.
- 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.
- Allow the roasted Brussels sprouts to cool, then roughly chop.
- Turn the oven down to 350°F.
- Fill a medium-large saucepan halfway with water and bring to a boil. Add in a few dashes of Kosher salt.
- 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.
- 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.
- 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.
- 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.
- 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.
- In a separate bowl, combine the remaining ½ cup Parmesan and the panko bread crumbs. Sprinkle evenly over the casserole.
- 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.