Creamed Brussels Sprouts

These Low Carb Creamed Brussels Sprouts Recipe is fantastic! I am no fan of the plain steamed Brussels Spouts, but these are on my new list of favorite sides dishes.

The gooey cheese and sour cream balance the natural bitterness of this nutritional powerhouse veggie perfectly!

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🥘Ingredients:

• 1 tbsp. olive oil
• 2 cloves garlic minced

You can use a half teaspoon of powdered garlic if you don’t have fresh garlic on hand.

• 1 lb. Brussels sprouts whole, quartered, halved or shredded

If your Brussels Sprouts are small you can leave them whole. But I like to at least cut them in half so that the cheese can infiltrate their layers.

I really like shredded sprouts but Thom ( the Keto Guy) loves them whole, so we compromise and half or quarter them.

• ¼ tsp. crushed red pepper flakes plus more for garnish

You can skip this ingredient if you don’t love spicy…but red pepper flakes give this dish a kick.

• ½ tsp Salt
• One Half teaspoon Black pepper
• ½ cup Sour Cream
• ¼ cup mayonnaise – full fat
• ½ tbsp lemon zest * Optional
• ½ cup cheddar or mozzarella shredded
• ¼ cup freshly grated Parmesan plus more for garnish if desired

Optional Garnish Ideas

• green onions / chives chopped
• freshly chopped parsley
• chopped bacon
• cherry tomato slices

👩🏿‍🍳Instructions

1. Heat oven to 375°.
2. Slice, quarter, shred or or leave Brussels sprouts whole if they are small enough to be bite sized. This is a personal preference decision.
3. In a large skillet over medium heat, heat oil. Add onions and garlic and cook until just fragrant and slightly soft/translucent.Season with salt and pepper, then remove from heat to cool while you are completing the next step.
4. In a large bowl, stir together sour cream, mayonnaise, egg, lemon zest, and cheeses.
5. Fold in the Brussels Sprouts and onion/garlic and transfer to a medium baking dish. Tops with
6. Bake at 375°F or 190°C until golden and bubbly, 30 to 35 minutes.
7. Garnish and serve immediately.

🍽️Equipment

• Casserole dish

I really love this one because it has built in handles, is GORGEOUS and comes with a lid so you can just pop it in the fridge after dinner.

• Chefs Knife
• Cutting board

📋Tips & FAQ’s:

Can I make this dish ahead of time?

Yes, it keeps well for 3-4 days in the fridge. I wouldn’t suggest freezing it because of the mayo and sour cream though. It’ll probably be watery.

Can I make this without the mayo?

Yes, you can just sub in cream cheese or more sour cream in it’s place. Although, the mayo makes this taste special and I encourage you to try it.

I know that it might sound weird to bake with mayonnaise but it’s delicious in this dish.

Main Course Suggestions to go with the Creamed Brussels Sprouts?

• Mahi Mahi with Sweet Mustard Cream
• Amazing Prime Rib
• Eggplant Lasagna
• Butter Steak Bites

That’s it for the Creamed Brussels Sprouts!

I hope you love them. There has been a lot of experimenting with Brussels Sprouts going on lately and I realized something…

I never hated Brussels Sprouts, I hated the boring way I was preparing them. Steamed…blah.

But this is different because cheese lol.

Even the teen ate some of these. Not many, they aren’t magic Brussels Sprouts. But she did put some of this creamy side on her plate of her own volition and that’s a HUGE step.

Ta Ta for now friends!

Brandy

The nutritional information for the Low Carb Creamed Brussels Sprouts Recipe is provided as a courtesy.

We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.