I used to hate, hate, hate brussel sprouts! So much so that I went literally years without eating any. Recently I gave them another go and realized, hey, these guys taste pretty good!
Funny what going low carb can do for you.
I used a drum grater to shred these puppies in just a few minutes–super duper handy for sure! But use what you have always. Because what good does a recipe do for you if you cannot make it?
Low Carb Brussel Sprouts Au Gratin
- 1 pound brussels sprout fresh
- 1/2 teaspoon red pepper flakes
- 1 1/2 cups cheddar cheese grated
- 2 ounces cream cheese softened
- 3 tablespoons butter
- 1/4 cup heavy cream
- 1/4 cup parmesan cheese
- 2 tablespoons olive oil
- 1/2 cup pork rinds crushed
- 1 dash salt and pepper
Preheat oven to 400 degrees.
Clean and cut stems from brussel sprouts, removing outer leaves as needed. Shred the sprouts. I used a grater drum, but you could use a food processor, mandoline, or whatever tool you have on hand.
Put sprouts into a baking dish.
Add red pepper flakes, and liberally salt and pepper your sprouts. Mix the shredded cheddar into shredded sprouts.
Put softened cream cheese, butter, and heavy cream into a bowl and microwave for a few seconds at a time until you can easily mix them together in a thick sauce. (If you don't use a microwave, you could do this over a low heat on the stove.)
Add the cream and cream cheese sauce to your shredded sprouts and mix well.
Add olive oil to parmesan and melt in the microwave, a few seconds at a time (or on your stove).
Dot the parmesan on top of your sprout mixture and spread it around a bit.
Sprinkle crushed pork rinds on top.
Bake until brown on top and bubbly, about 20 minutes.
Recipe NotesIf you like your au gratin creamier, up the heavy cream to 1/2 cup. I might do that next time myself. And I'm thinking this would be good with a little lemon juice added to offset the flavor, or maybe varied with different types of cheese or spices added in. Let me know what you try!
I served this up with some jalapeño sausages for a little bit of kick. I also really liked the cheesy, au gratin texture and could see doing this same process with broccoli, cauliflower or the veggie of your choice for a simple side dish.
If you hate the pork rinds you can skip them. It’s still makes some good, low carb brussel sprouts anyway. But they really don’t taste all pork-rindy and make a perfect replacement for the bread crumbs usually added for a crunchy topping.
Are you a sprouts fan? Always or post going low carb?