INGREDIENTS
1/2 tsp
black pepper
2 lb
brussels sprouts
1 tbsp
dijon mustard
3
garlic cloves
2/3 cup
gruyere
2 cups
heavy cream
2 tsp
kosher salt
8 oz
pancetta
1 cup
parmesan
1 tsp
red pepper flakes
2
shallots
2 tbsp
thyme leaves
4 tbsp
unsalted butter
1 cup
walnuts