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    Home » Recipes » Recipes

    Brussels Sprouts Gratin (Low-Carb, Gluten-Free)

    Published: Nov 20, 2023 · Modified: Feb 19, 2025 by Christina Jolam · This post may contain affiliate links. See end of article for more information. · Leave a Comment

    Jump to Recipe·Leave a Review

    This dreamy, creamy Low Carb Brussels Sprouts Casserole is a delicious take on classic cheesy au gratin potatoes. A metric ton of flavor in one gorgeous, low-carb, gluten-free holiday side dish? Yes, please!

    Baked Brussel Sprouts gratin in a dish.

    I don't do a lot of low-carb, keto or gluten-free recipes. But if you love entertaining, you're bound to love someone with dietary restrictions. This amazing recipe is my answer to just such a scenario.

    Garlic, shallot and herb cream sauce is tossed over sliced Brussels sprouts and baked to a bubbling finish. Cheesy toasted almonds are layered over the top of the roasted Brussels and the whole glorious casserole comes to the the table with a flurry of diced chives and lemon zest.

    This is my favorite way to add a gluten-free, low-carb side dish to every special occasion table. 

    ​What you need to make this dish:

    ingredients for casserole on a gray countertop

    Before we get to the step by step instructions, a few notes about the ingredients:

    ​Brussels: I've only made this recipe using fresh Brussels sprouts. Frozen sprouts hold a lot of water, so I don't recommend using frozen and thawed Brussels in this dish.

    Cheese: substitute gruyere cheese for Parmesan for a similarly sophisticated topping. 

    ​Fresh herbs: thyme is an essential part of the cream sauce, but feel free to use diced flat leaf parsley in the almond topping if you want to skip the chives.

    Full ingredient list and measurements included in the printable recipe card below.

    How to make this casserole:

    Step 1: Make the Creamy Sauce

    To begin, preheat oven to 400℉. Generously butter the inside of a 2-quart shallow baking dish. Set aside. 

    Combine cream, sliced shallots, thyme leaves, garlic cloves, salt and pepper in a saucepan.

    Cream, sliced shallots, thyme leaves, garlic cloves, salt and pepper next to  a saucepan.
    cream, sliced shallots, thyme leaves, garlic cloves, salt and pepper in a saucepan.

    Bring to a gentle simmer over medium, then reduce heat and cook over low for about 12-15 minutes, until the shallots and garlic are soft. Use an immersion blender to mix the cream sauce until smooth, or transfer to a blender and pulse until the cream sauce is fully combined. 

    cream sauce mixed with a wooden spoon.

    Step 2: Prep Brussels

    While the cream sauce is simmering, clean and cut your Brussels. Remove the core end and then slice into 3-4 pieces, about ¼ inch thick. Transfer sliced Brussels to the buttered baking dish. 

    brussels sprouts in a dish

    Step 3: Build the Casserole

    Gently pour the garlic shallot cream sauce over the veggies and transfer to oven. Bake for 35 minutes, or until Brussels are tender. (Cook time will vary slightly based on how thick your Brussels are sliced. Test and leave in the oven longer, if needed.)

    Cream poured onto brussels sprouts.
    Brussel sprouts with cream in a dish

    Step 4: Crunchy Almond Topping

    While gratin is baking, make the crunchy almond parmesan topping. Combine toasted almonds, parmesan cheese, melted (and cooled) butter, chives and lemon zest in a small bowl. Toss to combine. 

     parmesan cheese, melted (but cooled) butter, chives and lemon zest next to a small bowl with toasted almonds.
    toasted almonds, parmesan cheese, melted (but cooled) butter, chives and lemon zest mixed in a small bowl.

    Step 5: Finishing Touches

    Once Brussels are tender, remove from oven. Sprinkle crunchy topping over the gratin and return to the oven for final 5-7 minutes until the topping is golden brown. (Keep an eye on the progress as almonds can brown quickly!)

    buttery almond and parmesan topping in a bowl next to the bubbling casserole dish

    Remove from oven and garnish with additional diced chives and lemon zest curls.

    Baked Brussel Sprouts gratin in a dish.
    Baked Brussel Sprouts gratin in a dish. and a serving on a small plate

    FAQs and Serving Suggestions

    Are Brussels sprouts low in carbohydrates?

    They are! According to the Cleveland Clinic, Brussels sprouts are a "non-starchy" vegetable, and these lower carb foods are "low in calories, fill you up, increase your fiber intake, and have little effect on raising blood sugar."

    What is the best way to cook Brussels sprouts? 

    For sprouts lovers, there's no WRONG way to cook them! Some of my favorite methods included roasting on a sheet pan or sautéing in a skillet with gnocchi and parmesan. I've had a few delicious raw brussels salads in my day, too! One of my favorite recipes for these little veggies is Maple Roasted Brussels with Sweet Potatoes.

    Can I use shredded Brussels in this recipe?

    You can! I love the texture of the thicker slices of Brussels, but if you're short on time, use the same amount of shredded brussels, and reduce cooking time by 10 minutes. Then check for doneness and add the crispy topping!

    What to serve with this casserole?

    It's a great side dish with all your favorite holiday meals. Whether you're serving turkey, ham, prime rib or your favorite seafood like Slow Roasted Salmon or Butter Baked Shrimp, this Brussels sprouts casserole will be the perfect side dish!

    ​How to store leftover Brussels sprout cheesy casserole?

    Transfer leftovers to an airtight container and store in the refrigerator for up to two days.

    Print
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    Brussels Sprout Gratin (Low-Carb, Gluten-Free)


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    • Author: Christina Jolam
    • Total Time: 55 minutes
    • Yield: 6-8
    • Diet: Gluten Free
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    Ingredients

    2 cups heavy whipping cream

    ⅔ cup shallots, halved and sliced

    2 teaspoons fresh thyme leaves

    8 garlic cloves, peeled and crushed

    1 teaspoon kosher salt

    ½ teaspoon black pepper

    1 ½ pounds Brussels sprouts

    Crunchy Topping:

    ½ cup sliced almonds, toasted

    ½ cup parmesan cheese, shredded

    2 tablespoons butter, melted

    2 tablespoons fresh chives, diced

    Zest of 1 lemon


    Instructions

    1. To begin, preheat oven to 400℉. Generously butter the inside of a 2-quart shallow baking dish. Set aside. 
    2. Combine cream, sliced shallots, thyme leaves, garlic cloves, salt and pepper in a saucepan. Bring to a gentle simmer over medium then reduce heat and cook over low for about 12-15 minutes, until the shallots and garlic are soft. Use an immersion blender to mix the cream sauce until smooth, or transfer to a blender and pulse until the sauce is fully combined. 
    3. While the cream is simmering, clean and cut your Brussels. Remove the core end and then slice into 3-4 pieces, about ¼ inch thick. Transfer sliced Brussels to the buttered baking dish. 
    4. Gently pour the garlic shallot cream sauce over the veggies and transfer to oven. Bake for 35 minutes, or until Brussels are tender. 
    5. While gratin is baking, make the crunchy almond parmesan topping. Combine toasted almonds, parmesan cheese, melted (but cooled) butter, chives and lemon zest in a small bowl. Toss to combine. 
    6. Once Brussels are tender, remove from oven. Sprinkle crunchy topping over the gratin and return to the oven for final 5-7 minutes until the topping is golden brown. Garnish with additional diced chives or lemon zest curls.

    Notes

    Cheese: substitute gruyere cheese for Parmesan for a similarly sophisticated topping. 

    ​Fresh herbs: thyme is an essential part of the cream sauce, but feel free to use diced flat leaf parsley in the almond topping.

    • Prep Time: 10
    • Cook Time: 45
    • Category: Sides
    • Method: Oven and Stove Top
    • Cuisine: American, French

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    About Christina Jolam

    Christina Jolam is a fish-forward recipe developer, photographer, and food writer. She creates easy and impressive seafood-focused recipes that home chefs of all levels can make and share. Her recipes and seafood expertise have been featured on CNNHealth, MSN, Pip and Ebby, Savoring the Good, Eat Blog Talk and more. She spends most of her time in a seaside village in Portugal with her adventure-loving husband, Ramesh.

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    Hi, I'm Christina! Here at Weekday Pescatarian, you’ll find delicious seafood recipes, tips for adding more fish to your diet, and a little about my life as an American living in Portugal.

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