Ingredients

The following ingredients have 4 Servings
  • 1 1/2 lbs Brussels sprouts (trimmed and halved)
  • 2 carrots (peeled and sliced (about 2 cups), or baby carrots)
  • 6 slices bacon (chopped)
  • 1 tbsp butter
  • 1 red onion (diced (about 1 cup))
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 cloves garlic (minced)
  • 1 tbsp all-purpose flour
  • 1 cup Parmesan cheese (4 oz, shredded)
  • 1 cup heavy cream (or half and half)
  • 1 tbsp dijon mustard (or coarse ground mustard)
  • 1/2 cup Panko bread crumbs

Instruction

  • Preheat oven to 400°F. Coat a 1 1/2-quart casserole or au gratin dish with oil or coking spray.
  • In a large saucepan of heavily salted boiling water, cook Brussels sprouts and carrots for 5 minutes or until fork tender. Drain, discarding water, and return vegetables to saucepan. Set aside.
  • In a large skillet over medium heat render bacon until crisp. Transfer bacon to paper towels to drain, reserving the bacon fat in skillet. Add red onion to skillet and sauté for a minute. Add garlic, kosher salt and pepper and sauté another minute. Stir in flour and cook for another minute.
  • Add the sprouts and carrots to the skillet and toss with the onion mixture and crisp bacon. Stir in half of the cheese, tossing to coat. Spoon Brussels sprouts mixture into the prepared casserole dish.
  • In a small bowl whisk together the heavy cream and mustard. Pour evenly over Brussels sprouts mixture. Sprinkle Panko and remaining half of cheese over Brussels sprouts mixture. Bake for 20 minutes or until mixture is bubbling and topping is golden brown.