An amazing brussels sprouts & carrot casserole with pancetta and parmesan cheese. The perfect addition to a dinner party or holiday gathering. This side dish is sure to be a show stopper!
Let me tell you a quick story then we can talk about how amazing this casserole dish is, okay? So last year, I had my 3rd child, a boy named Connor. He is pretty much everyones favorite and has us smiling all the time. But back to last year. He was such a good baby and my easiest delivery so I was thinking 3rd times the charm right? Well, I had nursed my other 2 children & although nursing is always hard at first, at least for me, I was able to for a good 10 months. Well, Connor was another story. I won’t go into detail, this is a food blog after all! After 5 weeks (having mastitis twice) and even having a “specialist” come to my home to help figure out what was going on, we ended up switching to formula. I had all the “mommy guilt” etc. but finally snapped out of it and realized, fed is best! He was loved and I was doing the best I could.
Now are you asking how does this story relate to this recipe post? Well, my wonderful friend brought me over a gift soon after I had my baby (a gift for my daughter as well!) dove chocolate and a holiday Better Homes & Garden magazine full of so many awesome recipes. So, as I would sit feeding my sweet newborn babe, I would flip through the magazine and dream about making all the delicious food in it. Fast forward to this year, we are in a little better spot to be cooking around here and I am finally getting around to making some of the ones I book marked. I did do some baking and cooking last year but just didn’t get to try out all the recipes I wanted to. So many recipes, and so little time! haha
And now we can talk about this casserole. Oh my goodness! My husband and I both love brussels sprouts and carrots. It was kinda late on a Saturday evening when I made this so I dished my husband out some and ran to snap some photos real quick. My husband came and said, are you done taking pictures cause I gotta have more of that! Alright, I knew it was a winner. We ate almost the whole dish for dinner that night. We actually didn’t eat anything else with this. If you wanted to have a light (ish) supper this would work! You could add some crusty bread and butter on the side if you wanted.
I changed the recipe a little from the original and made this in a cast iron skillet so you can transfer to the oven to finish cooking without having to use another casserole dish. Also, I used pancetta (for the first time!) and it was delicious. A unique taste similar to bacon that we really enjoyed but you can use bacon in its place if you prefer.
I sliced the brussels sprouts & carrots but you could chop them or dice them up, whatever you think you’d like best. The dijon mustard & crushed red pepper added just the right amount of kick and we just couldn’t get enough! I really hope you try this recipe out!
- 1¼ pounds brussels sprouts, trimmed & sliced
- 1 cup carrots, peeled & sliced
- 3 ounces pancetta or 8 slices bacon, chopped
- ½ cup onion, chopped
- 3 cloves garlic, minced
- 1 Tablespoon flour
- 1 cup finely shredded parmesan cheese or asiago cheese
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup whipping cream
- 1 Tablespoon dijon mustard (can use coarse ground mustard)
- dash crushed red peppers
- ½ cup panko bread crumbs
- Preheat oven to 400 degrees.
- In a large pot, cook the brussels sprouts and carrots in lightly salted boiling water for 5-10 minutes or until tender. Drain well and set aside. While the vegetables are cooking combine the whipping cream, dijon mustard and crushed red pepper. Stir till combined and set aside.
- In a cast iron skillet (I used a 12") cook the pancetta or bacon over medium heat until crispy. Using a slotted spoon or fork, remove the pancetta to a plate lined with paper towel to drain, but keep the drippings in the skillet.
- Add the onions & garlic to the drippings and cook for about 30 seconds. Stir in the flour.
- Add the vegetables, pancetta, ½ cup of the parmesan cheese, salt & pepper to the skillet and gently stir till combined.
- Pour the cream mixture over the brussels sprouts.
- Sprinkle the panko bread crumbs over the top and finish with the remaining ½ cup parmesan cheese.
- Bake uncovered for 15-20 minutes or until mixture is bubbly and topping is golden.
-I used a microplane to grate my parmesan cheese. It makes really fine cheese shavings. You can use whatever size grater you prefer.
Recipe Source: adapted from BHG Celebrate the Season Magazine 2014
Here are some other great side dishes: