Recipes and Cooking Brussels Sprouts Casserole with Pancetta and Asiago Cheese 4.1 (65) 10 Reviews Bacon and brussels sprouts are a match made in side dish heaven. Try this creamy casserole recipe with grilled pork or chicken for a comforting and crowd-pleasing dinner. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 30, 2013 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 30 mins Bake Time: 15 mins Total Time: 45 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 ¼ pound Brussels sprouts, trimmed and coarsely chopped 1 cup chopped carrots (2 medium) 3 ounce pancetta or 8 slices bacon, chopped ¼ 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) ½ teaspoon salt ½ teaspoon ground black pepper 1 cup whipping cream 1 tablespoon coarse ground mustard Dash crushed red pepper ½ cup panko (Japanese-style bread crumbs) or other coarse bread crumbs Directions Preheat oven to 400°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. To Make Ahead: Chop the Brussels sprouts and carrots. Place in an airtight container; cover. Chill for up to 24 hours. Rate it Print Nutrition Facts (per serving) 274 Calories 21g Fat 13g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 274 % Daily Value * Total Fat 21g 27% Saturated Fat 12g 60% Cholesterol 69mg 23% Sodium 603mg 26% Total Carbohydrate 13g 5% Total Sugars 3g Protein 9g Vitamin C 54.9mg 275% Calcium 171.6mg 13% Iron 1.1mg 6% Potassium 344mg 7% Folate, total 48.4mcg Vitamin B-12 0.1mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.