Printable Brussels Sprouts au Gratin Recipe Card
Roasted brussels sprouts are baked in a cheesy sauce for this delicious low-carb side dish.
Servings: 6
Ingredients
- 1 ½ lbs Brussels sprouts, halved
- 3 cloves garlic, minced
- 2 tbsp olive oil
- ¾ cup heavy cream
- 1 cup sharp cheddar cheese, grated
- 1 cup parmesan cheese, grated
- 1 tsp garlic powder minced
- ¼ tsp nutmeg
- salt and pepper, to taste
Instructions
- Preheat the oven to 400℉. Grease a 3-quart baking dish and set aside.
- Remove the stems and any yellow outer leaves of the Brussels sprouts. Cut the sprouts in half or any extra large sprouts into quarters.
- In a large mixing bowl, toss the Brussels sprouts with olive oil, minced garlic, salt, and pepper. Spread the Brussels sprouts on a baking sheet and roast in the preheated oven for about 15 minutes until they start to caramelize and can easily be pierced with a fork with a just a bit of resistance.
- Remove them from the baking sheet and put them back in the large mixing bowl. Add the heavy cream, ½ cup of cheddar cheese, ½ cup of parmesan cheese, garlic powder, and nutmeg. Season with salt and pepper. Stir well to combine.
- Pour the mixture into the 3-quart baking dish. Top with the remaining ½ cup of parmesan and cheddar cheeses. Bake at 400℉ for about 25 minutes until it is bubbly and the cheese is starting to brown.
Notes
- You can substitute the cheddar cheese with the cheese of your preference. Other good options would be gruyere or swiss.
- If the casserole is starting to brown too early, cover it with aluminum foil to finish baking.