Brussels Sprouts Casserole with Pancetta and Parmesan Cheese
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
This brussels sprouts casserole is the perfect addition to any meal. A unique flavor that is addicting! You never knew brussels sprouts could taste this good.
Ingredients
  • 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
Instructions
  1. Preheat oven to 400 degrees.
  2. 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.
  3. 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.
  4. Add the onions & garlic to the drippings and cook for about 30 seconds. Stir in the flour.
  5. Add the vegetables, pancetta, ½ cup of the parmesan cheese, salt & pepper to the skillet and gently stir till combined.
  6. Pour the cream mixture over the brussels sprouts.
  7. Sprinkle the panko bread crumbs over the top and finish with the remaining ½ cup parmesan cheese.
  8. Bake uncovered for 15-20 minutes or until mixture is bubbly and topping is golden.
Notes
-If you don't have a cast iron skillet (get one! haha) you can cook this in a casserole dish. Just cook the pancetta in a large skillet instead & spoon the mixture into a oven save 1½ quart casserole dish and bake as directed.
-I used a microplane to grate my parmesan cheese. It makes really fine cheese shavings. You can use whatever size grater you prefer.
Recipe by Baked in AZ at http://bakedinaz.com/brussels-sprouts-casserole-with-pancetta-and-parmesan-cheese/