2 lb medium Brussels sprouts, ends trimmed, cut lengthwise in half
1 lb baby carrots
1 to 2 tablespoons olive oil
1-1/2 teaspoons salt
1/4 teaspoon pepper
6 tablespoons butter
6 tablespoons all-purpose flour
1-1/2 teaspoons dried thyme leaves
3 cups milk
1/2 cup shredded Asiago or Parmesan cheese
2 cups panko bread crumbs (any variety)
2 tablespoons butter, melted
ROASTED BRUSSELS SPROUTS AND CARROT GRATIN
- Heat oven to 425°F. Spray CW BY CORNINGWARE 1.5 QT. BAKER with cooking spray. Place Brussels sprouts and carrots in baker; drizzle with oil and toss. Sprinkle with 1/2 teaspoon of the salt and the pepper; toss.
- Roast 15 minutes; turn vegetables over. Roast about 15 to 20 minutes longer or until tender. Reduce oven temperature to 350°F.
- In 2-quart saucepan, melt 6 tablespoons butter over low heat. Stir in flour, thyme and remaining 1 teaspoon salt. Cook and stir 1 minute; remove from heat. Gradually stir in milk. Cook over medium heat 5 to 7 minutes, stirring frequently, until thickened and bubbly. Remove from heat; stir in cheese and 1/2 cup of the bread crumbs. Pour cheese sauce over vegetable mixture in baking dish.
- Mix remaining 1-1/2 cups bread crumbs and the melted butter; sprinkle over cheese sauce. Bake uncovered 20 to 25 minutes or until topping is light golden brown. Let stand 5 minutes before serving.