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Recipe Summary

prep:
30 mins
bake:
15 mins
total:
45 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. Lightly grease an au gratin dish or a 1 1/2-quart 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 to saucepan.

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  • Meanwhile, in a large skillet cook pancetta over medium heat until crisp. Using a slotted spoon, remove pancetta from skillet, reserving drippings in skillet; drain on paper towels. Add shallots, butter, and garlic to skillet; cook and stir for 30 seconds. Stir in flour. Stir mixture into the Brussels sprouts and carrots in saucepan. Stir in pancetta, 1/2 cup of the cheese, the salt, and black pepper. Spoon mixture into prepared dish.

  • In a small bowl combine 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.

TO MAKE AHEAD:

Chop the Brussels sprouts and carrots. Place in a storage container. Seal; chill for up to 24 hours.

Nutrition Facts

274 calories; fat 21g; cholesterol 69mg; saturated fat 12g; carbohydrates 13g; mono fat 4g; poly fat 1g; insoluble fiber 3g; sugars 3g; protein 9g; vitamin a 3692.9IU; vitamin c 54.9mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.8mg; vitamin b6 0.2mg; folate 48.4mcg; vitamin b12 0.1mcg; sodium 603mg; potassium 344mg; calcium 171.6mg; iron 1.1mg.
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