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Brussels Sprouts Casserole

Brussels Sprouts Casserole

  • Total Time: 50 minutes

Ingredients

  • 2 lbs Brussels sprouts, trimmed and halved
  • 4 strips turkey bacon, diced
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup shredded Gruyere cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup Panko breadcrumbs
  • 2 tablespoons butter, melted
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add the halved Brussels sprouts and cook for about 3 to 4 minutes until they are bright green and slightly tender. Drain them immediately and plunge them into a bowl of ice water to stop the cooking process. This keeps them vibrant for your Christmas table.
  2. In a large oven safe skillet over medium heat, cook the turkey bacon until it becomes crisp and golden. Remove the turkey bacon and set it aside, but keep the drippings in the pan. Add the chopped onion to the pan and sauté until translucent, then stir in the garlic and cook for another minute until fragrant.
  3. Reduce the heat to low and pour in the heavy cream. Stir in the smoked paprika, salt, and pepper. Add the blanched Brussels sprouts and the cooked turkey bacon back into the skillet, tossing gently to coat everything in the cream. Stir in half of the Gruyere and half of the Parmesan until the cheese begins to melt and thicken the sauce.
  4. In a small bowl, mix the Panko breadcrumbs with the melted butter and the remaining Parmesan cheese. Sprinkle the remaining Gruyere over the top of the sprouts, then finish with an even layer of the buttery breadcrumbs. Transfer the skillet to a preheated oven at 375 degrees Fahrenheit and bake for 15 to 20 minutes until the top is golden brown and bubbling.
  • Cook Time: 50 minutes
  • Diet: Vegetarian

Find it online: https://www.worthydish.com/brussels-sprouts-casserole/