Brussels Sprouts Casserole with Pancetta & Asiago Cheese

By á-4084

Once you try this Brussel sprout casserole with pancetta and asiago cheese it will become one of your favorite meals.

Ingredients

• 1 1/4 pounds Brussels sprouts, trimmed and coarsely chopped
• 1 cup chopped carrots
• 3 ounces pancetta or 8 slices bacon, chopped
• 1/4 cup finely chopped shallots or 1/2 cup chopped onion
• 1 tablespoon butter
• 3 clovesgarlic, 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
• Dashcrushed red pepper
• 1/2 cup panko (Japanese-style bread crumbs) or other coarse bread crumbs

Preparation

Step 1

Preheat oven to 400 degrees Fahrenheit. 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.

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.

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.

Bake for 15 to 20 minutes or until mixture is bubbly and topping is golden.