Creamy Brussels Sprouts Casserole

This Low Carb Brussels Sprouts Casserole might just become your favorite way to eat this nutritious powerhouse veggie. The tanginess of the sauce balances out the naturally potent flavor of the Brussels Sprouts.

Course Side Dish

Cuisine American, Keto

Keyword Brussels Sprouts, gluten free

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings servings

Calories 212kcal

Author Bran

Equipment

casserole dish
Chefs Knife
Cutting board

Ingredients

1 tbsp. extra-virgin olive oil
2 cloves garlic minced
1 lb. Brussels sprouts Whole-halved or shredded - see post for tips
¼ tsp. crushed red pepper flakes plus more for garnish
½ teaspoon Salt
½ teaspoon Black pepper
½ cup Sour Cream
¼ cup mayonnaise
½ tablespoon 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

Heat oven to 375°.
Slice, quarter, shred or or leave Brussels sprouts whole if they are small enough to be bite sized. This is a personal preference decision.
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.
In a large bowl, stir together sour cream, mayonnaise, optional lemon zest, and cheeses.
Fold in the Brussels Sprouts and onion/garlic and transfer to a medium baking dish. Tops with
Bake at 375°F or 190°C until golden and bubbly, 30 to 35 minutes.
Garnish and serve immediately.

Notes

The Nutritional information is based on making 6 servings of approx 4 oz each.

Nutrition