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Wednesday, December 28 2016


1 1/4 - pounds Brussels sprouts, trimmed and coarsely chopped
1 - cup chopped carrots (2 medium)
3 - ounces pancetta or 8 slices bacon, chopped
1/4- cup finely chopped shallots (2 medium) or 1/2 cup chopped onion (1 medium)
1 - tablespoon butter
3 - cloves garlic, minced
1 - tablespoon all-purpose flour
1 - cup finely shredded Asiago or Parmesan cheese (4 ounces)
1/2 - teaspoon salt
teaspoon ground black pepper
cup whipping cream
tablespoon coarse ground mustard
Dash crushed red pepper
cup panko (Japanese-style bread crumbs) or other coarse bread crumbs
Preheat oven to 400 degrees F. 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.
From the Test Kitchen

Chop the Brussels sprouts and carrots. Place in an airtight container; cover. Chill for up to 24 hours.

Nutrition Facts (Brussels Sprouts Casserole with Pancetta and Asiago Cheese)
Per serving: 274 kcal cal., 21 g fat (12 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 69 mg chol., 603 mg sodium, 13 g carb., 3 g fiber, 3 g sugar, 9 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email

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