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.

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

Name: Brussels Sprout Gratin (Low-Carb, Gluten-Free)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups heavy whipping cream; 2/3 cup shallots, halved and sliced; 2 teaspoons fresh thyme leaves; 8 garlic cloves, peeled and crushed; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 1/2 pounds Brussels sprouts; 1/2 cup sliced almonds, toasted; 1/2 cup parmesan cheese, shredded; 2 tablespoons butter, melted; 2 tablespoons fresh chives, diced

Ingredients

Scale

2 cups heavy whipping cream

2/3 cup shallots, halved and sliced

2 teaspoons fresh thyme leaves

8 garlic cloves, peeled and crushed

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 1/2 pounds Brussels sprouts

Crunchy Topping:

1/2 cup sliced almonds, toasted

1/2 cup parmesan cheese, shredded

2 tablespoons butter, melted

2 tablespoons fresh chives, diced

Zest of 1 lemon

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Instructions

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. 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.
While the cream is simmering, clean and cut your Brussels. Remove the core end and then slice into 3-4 pieces, about 1/4 inch thick. Transfer sliced Brussels to the buttered baking dish.
Gently pour the garlic shallot cream sauce over the veggies and transfer to oven. Bake for 35 minutes, or until Brussels are tender.
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.
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