Preheat oven to 400 degrees. In a small bowl, stir together melted butter and panko; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Skip the potatoes and reach for Brussels sprouts instead! You'll love getting a healthy dose of these green veggies in a cheesy pancetta and Gouda sauce.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. Hy-Vee Italian-seasoned panko bread crumbs | ||
| 2 tbsp. Hy-Vee unsalted butter | ||
| 1 (5-oz.) pkg. diced pancetta | ||
| 1 medium shallot, finely chopped | ||
| 2 tbsp. Hy-Vee all-purpose flour | ||
| 1 ½ c. Hy-Vee whole milk | ||
| 1 ½ c. Carr Valley smoked Gouda, shredded and divided | ||
| Hy-Vee salt | ||
| Hy-Vee ground black pepper | ||
| 2 (1-lbs. each) pkgs. Hy-Vee Short Cuts Brussels sprouts |
Things To Grab
- Small bowl
- Large oven-proof skillet
- Paper towels
- Plate
- Whisk
Directions
heat a large oven-proof skillet over medium-high heat. Add pancetta. Cook 5 to 6 minutes or until crisp. Transfer pancetta to a paper towel lined plate; set aside.
Add shallots to skillet; cook 1 to 2 minutes or until softened. Whisk in flour until combined. Slowly whisk in milk; bring to a simmer and remove from heat. Stir in 1 cup Gouda and season with salt and pepper. Fold in crisp-cooked pancetta and Brussels sprouts. Sprinkle with panko mixture and remaining 1/2 cup Gouda.
Bake 25 to 30 minutes or until mixture is bubbly and Brussels sprouts are fork-tender.
Nutrition facts
Servings
290 Calories per serving
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 50mg
- Sodium: 560mg
- Total Carbohydrates: 20g
- Protein: 15g
Daily Values
0%
Iron 10%
0%
Calcium 20%
0%
Vitamin D 6%
0%
Potassium 10%
Recipe Source:
Hy-Vee Test Kitchen