Description
A rich and creamy Brussels Sprout Casserole featuring toasted pine nuts and crispy bacon, baked to golden perfection with a luscious blend of parmesan and mozzarella cheeses, accented by a hint of lemon zest for brightness.
Ingredients
Scale
Produce
- 1 pound Brussels sprouts, cut in half
- 1 teaspoon lemon zest
Meat
- 6 slices thick-cut bacon, diced
Dairy
- 1 ½ cups heavy cream
- 1 cup shredded parmesan cheese
- 1 cup shredded mozzarella cheese
Pantry
- ⅓ cup toasted pine nuts
- ½ teaspoon ground black pepper
- Salt, to taste
Instructions
- Preheat and Prepare: Preheat your oven to 375 degrees Fahrenheit and spray a 2 to 3-quart baking dish with pan spray to prevent sticking during baking.
- Toast Pine Nuts: Place ⅓ cup of pine nuts into a large skillet over medium heat. Stir them frequently, about every 30 seconds, to ensure even toasting and avoid burning. Once they are lightly toasted and fragrant, remove them from the skillet and set aside to cool.
- Cook Bacon: In the same skillet, add 6 slices of diced thick-cut bacon over medium heat. Cook until crisp, then transfer the bacon to a small bowl lined with a paper towel to drain excess fat. Retain 2 tablespoons of bacon fat in the skillet for cooking the Brussels sprouts.
- Sauté Brussels Sprouts: Add the halved Brussels sprouts to the bacon fat in the skillet. Sauté for approximately 10 minutes, stirring occasionally, until the sprouts are tender and slightly browned.
- Make the Cream Sauce: Lower the heat to medium-low. Stir in 1 ½ cups heavy cream, 1 cup shredded parmesan cheese, 1 teaspoon lemon zest, crisp bacon, toasted pine nuts, ½ teaspoon ground black pepper, and salt to taste. Continue to simmer the mixture for 5 to 10 minutes, allowing the sauce to thicken and flavors to meld.
- Assemble and Bake: Transfer the creamy Brussels sprout mixture into the prepared baking dish. Evenly sprinkle 1 cup shredded mozzarella cheese on top. Bake for 10 to 15 minutes, or until the casserole is bubbling and the cheese is golden brown.
Notes
- To save time, pine nuts can be toasted in a dry oven at 350°F for 5–7 minutes, shaking the pan once halfway through.
- For a vegetarian version, omit bacon and substitute with smoked paprika for a smoky flavor.
- Use fresh lemon zest to brighten the dish; avoid dried lemon peel for best results.
- Allow the casserole to rest for 5 minutes after baking for easier serving and better flavor settling.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 350
- Sugar: 3g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg
