This cheesy Brussel sprouts recipe is delicious, easy to make, and low in carbohydrates! This low carb casserole is fairly low intensive and makes for great leftovers. Plus it includes bacon. How could you possibly go wrong?
Cheesy Brussel Sprouts & Bacon Bake
Ingredients
- 4 slices bacon (we like Applegate Sunday Bacon)
- 3 tablespoons butter (Kerrygold Unsalted)
- 1 cup chopped onion
- 2 pounds Brussel sprouts, trimmed and sliced into thirds
- ¾ cup heavy cream
- ½ cup shredded sharp white cheddar cheese
- ½ cup shredded parmesan cheese
- Salt and pepper, to taste
What are the Benefits of Eating Brussels Sprouts?
Let’s take a step back and talk about the benefits of eating Brussel sprouts. According to healthline.com “Brussels sprouts are high in fiber, vitamins, minerals, and antioxidants.” Not to mention that they potentially reduce the risk of cancer, decrease inflammation, and help control blood sugar.
Brussels sprouts an excellent source of vitamin C, which helps your body absorb iron and maintain healthy tissue and immunity. Fiber is a big benefit to gut health and Brussel sprouts have no shortage.
Brussel sprouts also have zero saturated fat, are high in calcium as well as potassium. Note of caution – be careful not to overcook your sprouts. If that happens, you lose the vitamin c and that is a huge plus with eating this food.
Step by Step
- Preheat oven to 375 degrees. Prepare a 9×13 casserole dish with non-stick cooking spray or grease with additional butter.
- In a heavy skillet, cook bacon over medium heat until crisp. Drain bacon on paper toweling. Remove all but 1 tablespoon of the bacon drippings from the skillet.
- Melt butter in a skillet with remaining bacon drippings. To the butter, add the onions and Brussel sprouts. Season with salt and pepper as desired.
- Cook for 8 to 10 minutes, stirring as needed to avoid burning, or until the Brussel sprouts are tender.
- Pour heavy cream over Brussel sprouts and gently scrape the bottom of the skillet to remove and flavorful pieces. Transfer the Brussel sprouts to the casserole dish.
- Top the casserole with parmesan and cheddar cheeses.
- Bake for 15 minutes or until cheese has melted.
Cheesy Brussel Sprout & Bacon Bake
You will not disappoint your family with this mouth-watering cheesy Brussel Sprout & Bacon Bake. It is low in carbohydrates making it a perfect addition to your paleo or keto menu plan.
Ingredients
- 4 slices bacon
- 3 tablespoons butter
- 1 cup chopped onion
- 2 pounds Brussel sprouts, trimmed and sliced into thirds
- ¾ cup heavy cream
- ½ cup shredded sharp white cheddar cheese
- ½ cup shredded parmesan cheese
- Salt and pepper, to taste
Instructions
- Preheat oven to 375 degrees. Prepare a 9x13 casserole dish with non-stick cooking spray or grease with additional butter.
- In a heavy skillet, cook bacon over medium heat until crisp. Drain bacon on paper toweling. Remove all but 1 tablespoon of the bacon drippings from the skillet.
- Melt butter in a skillet with remaining bacon drippings. To the butter, add the onions and Brussel sprouts. Season with salt and pepper as desired.
- Cook for 8 to 10 minutes, stirring as needed to avoid burning, or until the Brussel sprouts are tender.
- Pour heavy cream over Brussel sprouts and gently scrape the bottom of the skillet to remove and flavorful pieces. Transfer the Brussel sprouts to the casserole dish.
- Top the casserole with parmesan and cheddar cheeses.
- Bake for 15 minutes or until cheese has melted.
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