Creamy Roasted Brussels Sprouts and Cauliflower Gratin

Instructions

1. 1

   Preheat oven to 375°F. Bring a large pot of salted water to a boil. Add the cauliflower and Brussels sprouts and cook for 2-3 minutes until crisp-tender. Drain and set aside.

2. 2

   In a large skillet, cook the bacon over medium heat until crisp. Remove the bacon to paper towels, reserving the bacon drippings in the pan. Sauté the onion and garlic in the bacon drippings until softened, about 5 minutes. Stir in the flour and cook for 1 minute. Gradually whisk in the milk and cream, then season with salt and pepper. Bring to a boil and cook, stirring constantly, until thickened, about 2 minutes.

3. 3

   Add the roasted cauliflower and Brussels sprouts to the sauce and stir to coat. Transfer the mixture to a greased 2-1/2 quart baking dish. Top with the crumbled bacon, Parmesan-Romano cheese blend, and Panko breadcrumbs.

4. 4

   Bake for 15 minutes, then increase the oven temperature to 400°F and bake for an additional 15-20 minutes, until the topping is golden brown and crispy.