This keto Brussels sprouts casserole is an easy, cheesy way to enjoy Brussels sprouts! This rich and hearty keto side dish is perfect for holiday dinners or any night of the week. The bacon adds a special flavor, and the cheese sauce is so delicious you might want to savor every last drop.
Why You'll Love This Recipe
- Family-Friendly: Even picky eaters will enjoy this Brussels sprout casserole, thanks to the cheese and bacon.
- Easy to Make: This recipe is simple enough for any weeknight.
- Perfect for Holidays: A delicious way to round out all of your holiday meals.
- Comfort Food: Creamy, hearty, and comforting, perfect for cold winter days.
- Keto-Friendly: Enjoy cheesy comfort food without the guilt!
Ingredients
- Brussels Sprouts: Fresh Brussels sprouts are recommended for the best flavor and texture.
- Cheese Sauce: A doctored-up keto cheese sauce made with cheddar and mozzarella.
- Bacon: Adds a salty, savory flavor that complements the Brussels sprouts and cheese.
- Heavy Cream: The base of the creamy au gratin sauce.
- Garlic: Adds a savory depth to the sauce.
- Dijon Mustard: Provides a touch of tanginess to balance the richness of the cheese.
- Sharp Cheddar Cheese: Adds a sharp, cheesy flavor to the casserole.
- Mozzarella Cheese: Adds a mild, melty element to the cheese sauce.
- Seasonings: Salt, pepper, onion powder, garlic powder, paprika, and rosemary enhance the flavors.
- Butter: Used to melt and create the sauce.
- Parmesan cheese: Adds a salty and nutty flavour.
- Cream cheese: Add for creamy texture.
- Nutmeg: Season with nutmeg for a little kick. Nutmeg is entirely optional.
- Walnuts: Adds a nutty crunch to this low carb side dish..
Step-by-Step Instructions
- Preheat the oven: Preheat oven to 375 degrees or 400°F. Alternatively preheat oven to 200 Celsius or 390 Fahrenheit.
- Cook the bacon: Chop the bacon into bite-sized pieces and cook in a large oven-safe skillet (such as a cast iron skillet) over medium heat until crisp. Remove the bacon to a paper towel-lined plate to drain and set aside, reserving the bacon grease in the skillet. Alternatively, you can use the air fryer to get crispier bacon.
- Prepare the Brussels sprouts: Trim the ends from the Brussels sprouts and cut them in half.
- Sauté the Brussels sprouts: Add the Brussels sprouts to the skillet with the bacon grease, stir to coat, and sprinkle with seasoning (salt and pepper). Cook until browned, about 6 minutes. Remove the Brussels sprouts to a plate and set aside. Alternatively, Add Brussel Sprouts to a large bowl. Add olive oil and season with salt and pepper. Toss together to cover. Spread evenly on a baking sheet. Bake for 20 minutes.Remove Brussels Sprouts from oven and sprinkle on the bacon. Set aside.
- Make the cheese sauce: Wipe down the skillet with a paper towel to remove any excess grease. Add the heavy cream and ground mustard to the skillet and heat to just below a simmer. Turn off the heat and stir in half of the cheddar and half of the mozzarella cheese until melted and smooth. Alternatively, Melt the butter in a saucepan over a medium heat. Add the cream and stir constantly.Add the Parmesan cheese and cream cheese. Season with the garlic powder, nutmeg, salt & pepper.
- Combine: In a casserole dish, combine the Brussels sprouts with the cheese sauce and half of the bacon. Stir to coat well. You can now return the sprouts to the skillet with half of the bacon and stir it all up to get it well coated in the creamy cheese sauce.
- Top and bake: Sprinkle the remaining cheddar and mozzarella cheese and bacon over the top. Pop the skillet into the oven, uncovered, and bake for 15 to 20 minutes, or until hot and bubbly. Alternatively, Place Brussels Sprouts in a 9x13 inch casserole dish. Pour the egg mixture over top.Bake uncovered at 350F for 20 minutes.
Tips and Variations
- Fresh vs. Frozen Brussels Sprouts: Fresh Brussels sprouts are recommended for the best taste and texture. If using frozen, thaw and drain them thoroughly to remove excess moisture.
- Cheese Variations: Experiment with different cheeses, such as Gruyere, Vermont Sharp Cheddar, or Alpine Cheddar.
- Additions: Consider adding ham or other nuts like hazelnuts or pecans.
- Make Ahead: Prepare the casserole ahead of time, wrap it tightly, and store it in the refrigerator until ready to bake.
- One-Pan Option: Use an oven-proof skillet, like a cast-iron skillet, to make the entire recipe in one pan.
- Crunchy Topping: Add pork panko (finely ground pork rinds) for a crunchy, low-carb topping.
- Roasting Brussels Sprouts: Roast the brussels sprouts in the oven instead. Add the halved brussels sprouts in a single layer on a foil or parchment lined baking sheet. Roast at 425 °F for 20-25 minutes.
Serving Suggestions
This Keto Brussels Sprouts Casserole pairs perfectly with:
- Stuffed chicken breast
- Chicken drumsticks
- Pork tenderloin
- Holiday rib roast
- Any hearty main course
Storage and Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Reheating: Reheat in the microwave.
Health Benefits of Brussels Sprouts
Brussels sprouts are a nutritious vegetable, packed with fiber, vitamins, and minerals. They are also keto-approved, with 5g net carbs per 100g serving. Brussels sprouts are high in fiber and vitamin C and K they are a healthy choice for any diet.
Frequently Asked Questions
- Can I use pre-shredded cheese? Freshly shredded cheese melts better than pre-shredded cheese, which contains anti-caking agents.
- Can I roast the Brussels sprouts instead of sautéing them? Yes, roast them in the oven at 425°F for 20-25 minutes.
- Are Brussels sprouts keto? Yes, Brussels sprouts are keto-approved.
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