Ingredients

The following ingredients have 5 Servings
  • 2 pounds Brussels sprouts, trimmed and halved
  • 4 slices thick-cut bacon, cut into pieces
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 2 tablespoons dijon mustard
  • 1 tablespoon balsamic vinegar
  • Kosher salt and black pepper
  • 1 cup Parmesan cheese, grated
  • 1 cup Panko breadcrumbs
  • 4 tablespoons unsalted butter
  • 1 tablespoon thyme, chopped + 2 sprigs for garnish

Instruction

  • Preheat oven to 350°F. Coat a 9x13-inch casserole dish with cooking spray. Set aside.
  • Blanch Brussels sprouts in a pot of boiling water until just tender. Drain and transfer to a bowl of ice water to stop the cooking process.
  • Cook bacon in a large pan. Transfer to a paper towel-lined plate to drain. Remove most of the excess grease from the pan.
  • Add 2 tablespoons butter to the same pan. Sauté onions and garlic until fragrant. Whisk in flour and simmer until just golden brown.
  • Add mustard, milk, balsamic vinegar, 1/2 teaspoon kosher salt, ½ teaspoon black pepper, and ½ cup parmesan cheese. Stir until sauce begins to thicken. Mix Brussels sprouts in sauce then transfer to prepared baking dish.
  • In a separate pan on medium heat, melt 2 tablespoons butter with 1 tablespoon thyme. Add panko breadcrumbs and ½ cup parmesan cheese. Toss until just combined. Mix in bacon pieces.
  • Sprinkle bacon pieces and breadcrumbs over top of Brussels sprouts. Transfer dish to oven and bake 15-20 minutes until sauce is bubbly and breadcrumbs are golden in color.
  • Cool 5 minutes before serving. Garnish with fresh sprigs of thyme.