Ingredients
1 ½ 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 ¼ cup crumbled blue cheese
¾ cup heavy cream
½ cup almond or regular milk
½ tablespoon whole grain mustard
1 teaspoon fresh squeezed lemon juice
Kosher salt and freshly ground pepper
1/8 cup Parmesan cheese
Directions
Preheat oven to 400°. Line two ¼ sheet pans with foil. Place the bacon on one and the brussels sprouts and fennel on the other. Drizzle olive oil over the vegetables 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. When cool, break the bacon into bite sized pieces.
Meanwhile, 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; whisking until melted. Add the lemon juice and season to taste with salt and pepper.
Lower the temperature to 375. Place the vegetable mixture evenly distributed among four baking dishes or one casserole. 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)
Kathleen Snyder is a food caterer, educator and blogger currently partnering with Talley Farms Fresh Harvest CSA providing recipes showcasing their produce. She is a San Luis Obispo County Yelp Elite reviewer and also writes reviews on Delish-Dish.com for restaurants all over the world.
www.delish-dish.com
