• 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.

  • 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.


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

Nutrition Facts

274 calories; 21 g total fat; 12 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 69 mg cholesterol; 603 mg sodium. 344 mg potassium; 13 g carbohydrates; 3 g fiber; 3 g sugar; 9 g protein; 0 g trans fatty acid; 3693 IU vitamin a; 55 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 48 mcg folate; 0 mcg vitamin b12; 172 mg calcium; 1 mg iron;