1. Preheat oven to 350ºF & coat a 2-qt casserole dish with nonstick spray. 2. Blanch sprouts in a pot of boiling salted water for 5 minutes; drain and set aside. 3. Sauté bacon in a skillet over medium heat until crisp; using a slotted spoon, remove bacon to a paper-towel-lined plate. 4. Add leeks to skillet; cook over medium heat unti softened. 5. Stir in flour and garlic; cook 1 minute. 6. Stir in broth, cream and lemon juice; bring to a simmer and cook until thickened, about 2 minutes. 7. Remove mixture from heat; stir in sprouts, bacon, and 1/2 cup Gruyère. 8. Transfer the mixture to the prepared dish. 9. MAKE THE CRUMB TOPPING:. 10. Heat the oil for the crumb topping in a nonstick skillet over medium heat. 11. Stir in crumbs and chopped walnuts, cook until crumbs begin to brown. 12. Remove mixture from heat to a bowl and let cool 5 mintes. 13. Stir in 1/2 cup Guyère, zest, salt, black or crushed red pepper flakes. 14. Top Brussels sprouts mixture with bread crumb mixture and bake until crumbs arre brown, 25-30 minutes. 15. E N J O Y! ---------------------------------------------------------------------------
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