Swap Your Traditional Casserole for This Keto Cheesy Brussels Sprouts Recipe
Did you grow up eating Brussels sprouts gratin — a bubbly, cheesy baked casserole loaded with a breadcrumb topping? It's not exactly low-carb, which is a problem if you're on a diet like keto. To curb our craving, we made the indulgent recipe over and developed this rich and satisfying three-cheese Brussels sprouts side dish. It happens to comply with the ketogenic diet or any other low-carb eating plan. It's a one-pot dish that can be prepared over the stovetop (rather than the oven), which helps clear space during Thanksgiving or other holidays when you need to prioritize that giant turkey or ham.
And we think this might be a brilliant way to introduce picky eaters to the joy of mini cabbages. How could someone not like bacon-y, cheese-covered greens? This is basically keto mac and cheese — only there's no flour-based roux in this creamy sauce. Sour cream and heavy cream bind all that gouda, mozzarella, and feta together into a velvety concoction. It's truly so good, you can't help but scrape the bowl clean. Keep reading for this addictive recipe.
Note: This dish can easily be made a couple of days ahead, covered and stored in the refrigerator. Be sure to use an oven-proof skillet or Dutch oven to keep it in one pot if you wish (a casserole dish would also work just fine but negates our one-pot claim). Cover, and re-heat in a 375°F oven for an hour and then uncovered for another 15 minutes.
(Recipe via Ashley Bare/Brit + Co; photos via Brittany Griffin/Brit + Co)
- 3-4 tablespoons extra virgin olive oil
- 2 pounds Brussels sprouts, halved or quartered depending on size
- 1/2 teaspoon kosher salt
- 4-6 ounces bacon, cut into lardon size (1/4-inch pieces)
- 1 cup diced onion
- 1 1/2 to 2 cups heavy cream
- 1/2 cup sour cream
- 8 ounces grated smoked gouda cheese
- 8 ounces grated low-moisture, part-skim mozzarella cheese
- 4 ounces crumbled feta cheese, for garnish
- 1 teaspoon garlic salt
- freshly ground black pepper
Heat 3-4 tablespoons olive oil in a large, shallow skillet or Dutch oven over high heat.
Once oil is hot, carefully place the Brussels sprouts into the pan without stirring initially. Cook the sprouts for about 15 minutes, stirring very infrequently so the sprouts char on at least a couple sides. Remove sprouts; set aside.
Add the bacon to the pan; sauté for about 5 minutes, stirring constantly, until bacon is slightly crispy.
Remove bacon onto a paper towel-lined plate; set aside.
Reduce heat to medium. Add the onion to the bacon fat in the skillet. Sauté for 5 more minutes, stirring often, or until onions have softened and caramelized a little.
Add the heavy cream, sour cream, gouda, mozzarella, and feta; stir to combine. Reduce heat to medium-low once cheese melts.
Transfer the Brussels sprouts back to the skillet with the cheese sauce; stir to combine. If the sauce seems too thick, stir in more heavy cream little by little. Season with the garlic salt and freshly ground black pepper to taste.
Garnish the Brussels sprouts with the reserved bacon. Serve immediately.