Hy-Vee Recipes and Ideas

Directions

1. Step1
   Preheat oven to 400 degrees. Lightly grease two 2-quart baking dishes.
2. Step2
   In a large pot, cook Brussels sprouts, cauliflower and carrots in boiling water for 5 minutes; drain well. Transfer vegetables to a large bowl; set aside.
3. Step3
   In a large skillet, cook pancetta over medium heat until crisp. Using a slotted spoon, transfer pancetta to a small bowl; reserve drippings in skillet. Add onion, butter and garlic to drippings in skillet; cook and stir for 30 seconds. Stir in flour. Stir into vegetable mixture. Stir in 2/3 cup pancetta, 1 1/2 cups cheese and season with salt and pepper. Spoon into prepared baking dishes.
4. Step4
   In a medium bowl, stir together whipping cream, mustard and crushed red pepper. Pour evenly over vegetables in both baking dishes.
5. Step5
   In a small bowl, stir together remaining 1/2 cup cheese, panko, remaining pancetta and sage. Sprinkle over vegetable mixtures.
6. Step6
   Bake for 30 minutes or until mixture is bubbly and topping is golden. Let stand for 10 minutes before serving. If desired, garnish with sage leaves.