Brussels Sprouts Casserole
This is one-skillet comfort food at it’s finest! This Brussels Sprouts Casserole will become the unexpected star of your Thanksgiving table with bacon, cheese, and a crispy panko topping.
For the topping:
- 1/2 cup panko
- 1/4 cup Parmesan cheese
- 1 teaspoon lemon zest
- Salt and pepper, to taste
For the brussels sprouts:
- 5 strips bacon chopped
- 2 lbs brussels sprouts, ends trimmed and cut in half
- 1/2 red onion chopped
- 4 cloves garlic, minced
- 1/2 teaspoon fresh thyme
- 1 1/4 cups heavy cream
- Kosher salt and black pepper, to taste
- 3/4 cup shredded Gruyere cheese
- 1/4 cup shredded mozzarella cheese
Preheat the oven to 400 degrees F.
In a small bowl combine panko, Parmesan cheese, lemon zest, salt and pepper. Set aside.
In a large cast iron skillet, cook the bacon over medium heat until crispy. Transfer to a plate that has been lined with a paper towel. Set aside.
Add the brussels sprouts to the hot pan and cook, stirring occasionally, until crispy and slightly charred. This will take about 5 minutes.
Add the red onion, garlic, and thyme to the pan and cook for one minute. Pour in the heavy cream and reduce the heat to low and simmer for 1 to 2 minutes. Season with salt and black pepper, to taste. Stir in the cooked bacon.
Sprinkle the brussels sprouts with shredded Gruyere and mozzarella cheese. Top with panko parmesan topping.
Bake for 12 to 15 minutes or until bubbly, cheese is melted, and Brussels sprouts are tender but slightly crisp. Turn the oven to broil and broil for 1 to 2 minutes to brown the cheese and topping.
Remove from the oven and let sit for 5 to 10 minutes. Season with additional salt and pepper, if necessary. Serve warm.
Calories: 328kcal, Carbohydrates: 15g, Protein: 13g, Fat: 25g, Saturated Fat: 14g, Cholesterol: 79mg, Sodium: 275mg, Potassium: 530mg, Fiber: 5g, Sugar: 3g, Vitamin A: 1567IU, Vitamin C: 98mg, Calcium: 263mg, Iron: 2mg