Brussels Sprouts au Gratin
Roasted brussels sprouts are baked in a cheesy sauce for this delicious low-carb side dish.
Servings: 6
Calories: 274kcal
Ingredients
- 1.5 lbs Brussels sprouts
- 2 Tbsp. Olive Oil
- Sea Salt
- Ground Pepper
- 1 tsp. Garlic powder minced
- 3/4 cup Heavy Cream
- 1 cup Sharp Cheddar Cheese grated
- 1 cup Parmesan Cheese grated
Instructions
- Preheat oven to 400 degrees. Grease a 3-quart baking dish and set aside.
- Remove stems and outer leaves of brussels sprouts. Cut large brussels sprouts in half.
- In a large mixing bowl, toss brussels sprouts with olive oil, minced garlic and a sprinkle of sea salt and pepper. Spread brussels sprouts on baking sheet and roast in preheated oven for about 15 minutes until they start to caramelize.
- Remove from baking sheet and transfer brussels sprouts back to large mixing bowl. Add heavy cream, 1/2 cup cheddar cheese and 1/2 cup parmesan cheese. Stir well to combine.
- Pour brussels sprouts mixture into 3-quart baking dish. Top with remaining 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.
I'm a fan of roasted brussels sprouts, but you could boil them instead if you prefer. Just omit the step where you roast them in the oven before assembling the casserole. Instead, boil a pot of salted water. Add the brussels sprouts to the water for about 3-5 minutes. Drain well and then add back to the mixing bowl to toss with the cream and cheese.