Description
This Brussels Sprout Casserole is a delightful and rich dish combining tender sautéed Brussels sprouts with crispy bacon, toasted pine nuts, and a creamy cheese sauce. Enhanced with lemon zest for brightness and topped with melted mozzarella, this casserole makes a perfect comforting side or vegetarian-friendly main when bacon is omitted.
Ingredients
Scale
Main Ingredients
- ⅓ cup toasted pine nuts
- 1 pound Brussels sprouts, cut in half
- 6 slices thick-cut bacon, diced
- 1 ½ cups heavy cream
- 1 cup shredded parmesan cheese
- 1 teaspoon lemon zest
- ½ teaspoon ground black pepper
- 1 cup shredded mozzarella cheese
- Salt to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 2-3 quart baking dish with non-stick spray to prevent sticking during baking.
- Toast Pine Nuts: In a large skillet over medium heat, add ⅓ cup pine nuts. Stir frequently, about every 30 seconds, to ensure even toasting and prevent burning. When fragrant and lightly golden, remove from heat and set aside to cool.
- Cook Bacon: Using the same skillet, add 6 slices of diced thick-cut bacon. Cook over medium heat until crispy. Remove bacon pieces onto a paper towel-lined bowl to drain excess fat, leaving about 2 tablespoons of bacon fat in the skillet and discarding the rest.
- Sauté Brussels Sprouts: Add the halved Brussels sprouts to the remaining bacon fat in the skillet. Sauté over medium heat for about 10 minutes, stirring occasionally, until the sprouts begin to brown and become tender.
- Make Cream Sauce: Lower heat to medium-low and stir in 1 ½ cups heavy cream, 1 cup shredded parmesan cheese, 1 teaspoon lemon zest, the crisped bacon, toasted pine nuts, ½ teaspoon black pepper, and salt to taste. Simmer gently for 5 to 10 minutes, stirring occasionally, until the sauce thickens nicely.
- Assemble and Bake: Transfer the Brussels sprout mixture to the prepared baking dish. Sprinkle 1 cup shredded mozzarella cheese evenly on top. Bake in the preheated oven for 10-15 minutes until the casserole is bubbling and the cheese turns golden brown.
Notes
- For a vegetarian version, omit the bacon and use olive oil to toast the pine nuts and sauté the Brussels sprouts.
- Make sure to toast pine nuts carefully as they can burn quickly; stir constantly.
- Use freshly grated parmesan and mozzarella for best flavor and melting quality.
- The casserole can be prepared ahead up to the baking step, then refrigerated and baked before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 2g
- Sodium: 550mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 95mg
