Prepare to transform the often-overlooked brussels sprout into a culinary masterpiece that will have your dinner guests begging for seconds! This Brussel Sprout Casserole with Pancetta and Asiago Cheese is not your grandmother's boring vegetable side dish. Imagine crispy, caramelized brussels sprouts bathed in a rich, creamy sauce, studded with crisp pancetta and blanketed with melted asiago cheese - this recipe is about to revolutionize how you think about vegetables forever. Whether you're a brussels sprout skeptic or a true believer, this decadent casserole will convert even the most stubborn veggie avoiders into enthusiastic fans.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- 1.5 pounds brussel sprouts, halved
- 4 ounces pancetta, diced
- 1 cup asiago cheese, grated
- 1 cup heavy cream
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and position a rack in the middle of the oven.
- Wash the brussels sprouts thoroughly under cold running water. Trim the ends and cut each sprout in half lengthwise, ensuring even cooking.
- In a large skillet, cook the diced pancetta over medium heat until crispy and golden brown, rendering out the fat. This should take approximately 5-6 minutes.
- Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the skillet.
- Add the halved brussels sprouts to the same skillet, cut-side down. Sauté for 4-5 minutes until they begin to caramelize and develop a golden brown color.
- Sprinkle garlic powder, salt, and pepper over the brussels sprouts, tossing to coat evenly.
- Transfer the brussels sprouts to a 9x13 inch baking dish, spreading them out in a single layer.
- Sprinkle the crispy pancetta pieces over the brussels sprouts.
- In a small bowl, whisk together the heavy cream and half of the grated asiago cheese.
- Pour the cream mixture evenly over the brussels sprouts and pancetta.
- Sprinkle the remaining asiago cheese on top of the casserole.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and continue baking for an additional 15-20 minutes until the top is golden brown and the brussels sprouts are tender.
- Remove from the oven and let the casserole rest for 5-10 minutes before serving to allow the sauce to set.
- Serve hot as a delicious side dish, garnishing with additional fresh ground black pepper if desired.
Tips
- • For maximum flavor, ensure your brussels sprouts are fresh and evenly sized to promote uniform cooking. • When sautéing the brussels sprouts, resist the urge to stir constantly - letting them sit creates that perfect golden-brown caramelization. • Use high-quality pancetta and freshly grated asiago cheese for the most intense flavor profile. • Don't skip letting the casserole rest after baking - this helps the sauce set and makes serving easier. • For a lighter version, you can substitute half-and-half for heavy cream, though the sauce will be less rich. • If you like extra crunch, consider adding toasted breadcrumbs on top during the final 15 minutes of baking. • Serve immediately for the best texture, as the crispy edges and creamy sauce are most pronounced when hot.
Nutrition Facts
Calories: 294kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 15g
Cholesterol: 83mg
