Looking for something a little different for your Thanksgiving vegetable side dish? Well look no further. This amazing casserole of roasted vegetables and bacon are covered with a succulent, creamy blue cheese sauce which creates a side dish that pairs wonderfully with roast turkey!
If you are hosting a small gathering, you can serve it in individual casseroles or ramekins. For a large group, assemble it into a large casserole. It can be easily doubled or tripled for your needs.
Brussels Sprout and Fennel – Blue Cheese Gratin
Serves 4 large individual servings
Ingredients
- 1 1/2 tablespoons olive oil
- 1 lb. brussels sprouts, trimmed and cut in half
- 1 large fennel bulb, cored and cut into small wedges
- 4 slices applewood smoked bacon
- 1 tablespoon unsalted butter
- 1 tablespoon flour
- scant 1/4 cup crumbled blue cheese
- 3/4 cup heavy cream
- 1/2 cup almond milk (can use regular milk)
- 1/2 tablespoon whole grain mustard
- 1 teaspoon fresh squeezed lemon juice
- kosher salt and fresh ground pepper
- 1/8 cup Parmesan cheese
Instructions
- Preheat the oven to 400°. Line two quarter sheet pans with foil. Place the strips of bacon on one of them and the brussels sprouts and fennel on the other. Drizzle the olive oil over the brussels sprouts and fennel and season lightly with salt and pepper. Toss to coat. Place both sheet pans in the oven for about 20 minutes or until the bacon is crisp and the vegetables are slightly tender. Remove the bacon to a paper towel lined plate to cool. Then cut or break the bacon into bite sized pieces.
- While the bacon and vegetables are roasting, melt the butter in a small saucepan. Add the flour, whisk and cook over medium heat for one minute. While whisking continuously, slowly add the cream, almond milk and mustard until blended and slightly thickened. Lower the heat to medium- low and add the blue cheese; whisk until melted. Whisk in lemon juice and season to taste with salt and pepper. (Be careful not to salt too heavily as the cheeses and bacon add additional salt to the dish)
- Lower the oven temperature to 375°. Using individual gratin or casserole dishes, place the vegetable mixture evenly distributed among the four baking dishes. Top with the blue cheese sauce and a sprinkle of Parmesan cheese. Bake for 15-20 minutes until sauce is bubbly and the tops are light golden brown. (If necessary, you can broil the tops to attain a nice golden color)
(click here) for printable recipe
Want some additional ideas for brussels sprouts? (click title to link to recipe)
- Roasted Brussels Sprouts Salad with Crispy Shallots
- Roasted Brussels Sprouts & Pancetta with a Caper-Anchovy Vinaigrette
- Oven Roasted Padron Peppers & Brussels Sprouts with Black Garlic Aioli
- Brussels Sprouts and Bacon Gratin
- Orange Scented Roasted Brussels Sprouts & Fennel
- Roasted Brussels Sprouts with Wild Mushrooms