1 lb Progressive Farms Brussels Sprouts, trimmed, rinsed, and halved
1 package fusilli or rotini pasta
1 tbsp olive oil
6–8 slices bacon, cut into ½" pieces
½ cup onion, diced
2 cloves garlic, minced
¼ cup flour
3 cups whole milk
1 tsp Dijon mustard
¼ tsp crushed red pepper
Salt and pepper to taste
2 cups Parmesan cheese, freshly grated
2 cups sharp white Cheddar cheese, shredded
Prep Time: 20 min
Cook Time: 40 min
Servings: 4–6
1 Preheat oven to 425° F and line a rimmed baking sheet with tin foil.
2 Place the prepared Brussels sprouts in a large sealable plastic bag. Add enough olive oil to coat, seal the plastic bag, and shake to mix.
3 Pour the Brussels sprouts onto the lined baking sheet. Place in oven and roast until caramelized (approx. 20 minutes). Set aside.
4 While the Brussels sprouts are roasting, cook the pasta according to package instructions. Drain and set aside.
5 In a large skillet, cook the bacon pieces over medium heat until crispy. Using a slotted spoon, remove bacon, reserving the rendered fat in the pan. Add the onion and garlic to the pan and cook until softened. Add the flour, whisking constantly for 1–2 minutes. Slowly, whisk in the milk. Cook, stirring constantly until the mixture thickens (approx. 5–6 minutes). Stir in Dijon mustard, crushed red pepper, salt, and pepper.
6 Turn off heat and add cheeses, stirring until melted. Mix in cooked pasta, bacon, and roasted Brussels sprouts. Enjoy!
To learn more about Progressive Produce, visit www.progressiveproduce.com
