Beautiful tender Brussels sprouts are blanched and then tossed with a delicious white sauce called the Béchamel. Topped with Panko and Parmigiano-Reggiano cheese, this is a delicious side dish that is rich in flavor, but not too heavy, and adds a little texture to the plate as well.
2poundsSmall Brussels Sproutsall about the same size
4piecesBaconcut into strips
2TOlive Oil
1Medium Onionfinely diced
2clovesGarliccrushed
2TFlour
2cupsMilk
¼tspNutmeg
Salt & Pepper
1cupPanko Breadcrumbs
¼cupParmigiano-Reggiano Cheese
Instructions
Preheat oven to 375° F.
Wash then trim the bottom off the Brussels sprouts. Cut each one into half.
Bring a large pot of water to a boil; add 1 tsp. of salt. Add the Brussels sprouts and cook 3-4 minutes, just until they start to soften.
In a large-size sauté pan over medium heat, add the bacon and cook until crispy. Remove from the pan with a slotted spoon and place onto a paper towel-lined plate. Set aside.
If needed, add the 2 tablespoons of olive oil to the pan (you may have enough oil left from cooking the bacon); add the onions and sauté until slightly soft, about 3-4 minutes.
Add the garlic and continue to cook 1-2 minutes more.
Sprinkle in the flour; stir until the onions are well coated with the flour. Scrape the flour off the bottom of the pan, stirring for 1-2 minutes.
Add the milk mix until well combined and scrape the bottom of the pan to incorporate all the flour. Cook until the mixture thickens slightly, about 3-4 minutes. Season with nutmeg, salt and pepper. Toss in the Brussels sprouts and stir until well coated.
In a small bowl, mix the breadcrumbs and cheese. Stir until combined. Set aside.
Pour the sprouts mixture into a 10x12-inch baking dish.
Sprinkle on top the bacon bits, then top with the breadcrumb mixture.
Bake in a 375° F oven for 30-40 minutes until golden brown. Allow to sit 5-10 minutes. Serve warm.
Notes
TIPS & TRICKS- You can do step #1-8 ahead of time.- You can substitute brussels sprouts for blanched broccoli or cauliflower.