Brussels Sprouts Casserole with Pancetta and Asiago Cheese

By rmulleni

Ingredients

• 1 1/4 pounds Brussels sprouts, trimmed and coarsely chopped
• 1 cup chopped carrots (2 medium)
• 3 ounces pancetta or 8 slices bacon, chopped
• 1/4 cup finely chopped shallots (2 medium) or 1/2 cup chopped onion (1 medium)
• 1 tablespoon butter
• 3 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 1 cup finely shredded Asiago or Parmesan cheese (4 ounces)
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 cup whipping cream
• 1 tablespoon coarse ground mustard
• Dash crushed red pepper
• 1/2 cup panko (Japanese-style bread crumbs) or other coarse bread crumbs

Details

Preparation time 30mins
Cooking time 45mins
Adapted from bhg.com

Preparation

Step 1

1.Preheat oven to 400 degrees F. Lightly grease a 1 1/2-quart au gratin dish or casserole. In a large saucepan cook Brussels sprouts and carrots in lightly salted boiling water for 5 to 6 minutes or until tender; drain well. Return vegetables to saucepan.
2.Meanwhile, in a large skillet cook pancetta over medium heat until crisp. Using a slotted spoon, transfer pancetta to paper towels to drain, reserving drippings in skillet. Add shallots, butter, and garlic to drippings in skillet; cook and stir for 30 seconds. Stir in flour. Stir shallot mixture into the vegetables in saucepan. Stir in pancetta, 1/2 cup of the cheese, the salt, and black pepper. Spoon Brussels sprouts mixture into the prepared dish.
3.In a small bowl stir together cream, mustard, and crushed red pepper. Pour mixture over Brussels sprouts mixture. In another small bowl stir together the remaining 1/2 cup cheese and the panko. Sprinkle over Brussels sprouts mixture.
4.Bake for 15 to 20 minutes or until mixture is bubbly and topping is golden