Is there any sweeter marriage of ingredients than Brussels sprouts and bacon? In the recipe below, Brussels sprouts are roasted until sweet, nutty, and caramelized in rich bacon fat. Tossed with hazelnuts and topped with seasoned breadcrumbs, they make a delicious casserole indeed.
Be sure to pick top-quality bacon for this dish, as it will be responsible for much of the casserole's flavor. Thick-cut applewood smoked bacon is an
outstanding choice, but any good bacon will do nicely. Your family will be reaching for seconds with this exceptional dish.
Brussels sprouts and bacon casserole
6
10 minutes
30 minutes
40 minutes
2/3 pound good-quality thick-cut bacon, diced
2 pounds Brussels sprouts, cleaned and halved
1/4 cup crushed hazelnuts
3/4 cup panko bread crumbs
1/8 cup Parmesan cheese
1 teaspoon fresh thyme
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Preheat the oven to 350 degrees Fahrenheit.
Cook the bacon over medium-high heat in a skillet until it's nicely browned. Remove from the pan with a slotted spoon and drain off the fat.
Reserve 1 tablespoon of the fat for the seasoned bread crumbs; toss the rest with the prepared Brussels sprouts. Arrange the Brussels sprouts on a lined baking sheet in an even layer, and roast for 20 minutes, until they're caramelized.
Meanwhile, add the reserved tablespoon of bacon fat to a skillet over medium-high heat. Add the hazelnuts and panko, and toast for 1 minute, or until aromatic.
Remove from the heat and transfer to a small bowl. Toss with the Parmesan, thyme, salt, and pepper.
Transfer the Brussels sprouts to a 9-by-13-inch casserole dish. Add the bacon, and toss it well. Top it with the panko mixture and bake for 5 to 10 minutes, just to brown the bread crumbs and melt the Parmesan.
