Check out this baked brussel sprouts gratin recipe - it's an amazing low carb side dish for any holiday gathering!
We're going to give a couple options for an amazing gratin crumble that is keto, low carb and gluten-free. No bread, no problem! This recipe has a bunch of yummy ingredients that'll win over even the toughest brussel sprout critics at your next holiday gathering.
The ultimate cozy side dish brings rich, amazing flavor to your holiday feasts.
This baked brussel sprouts recipe is: gluten-free, Low Carb, Keto-Friendly and Sensational.
CREAMY BAKED BRUSSEL SPROUTS WITH MELTY CHEESE
I've said it before and I'll say it again... I love brussels sprouts! At my house they are a staple of our fall and winter diets. It's funny because when I first met my wife she HATED brussel sprouts. I'm not sure exactly how she tried them previously, but it's a safe bet that they were either steamed or boiled.
There are some tricks to make boiled or steamed sprouts taste pretty good... but if you're looking to really make a brussel sprouts statement at the table you're better off trying a different method.
For a real side dish statement, my suggestion is to make baked brussel sprouts au gratin. Particularly if they are dressed up with a divine cream sauce, some yummy bacon and luscious melty cheese. Yes, we are going to make a flavor bomb that everyone will love.
But we're not done there... oh no... we are going to add on some crunchy cauliflower crumbles with a touch of spice, butter and fresh herbs. When everything comes together in that first, scrumptious bite my bet is that you will be thoroughly satisfied.
Keto and Low carb AU GRATIN RECIPE
So the definition of "Au Gratin" is that it is either covered with bread crumbs OR grated cheese which is then browned. If we are to follow this definition it is technically easy to make a gratin... just don't add the bread crumbs. How boring. I give that definition a huge double-thumbs-down.
The bread crumbs add texture, flavor and visual interest to the dish. When you see some crunchy, buttered breadcrumbs your mouth should start to water. They are just delicious.
Substituting gluten free bread isn't the answer as it is not keto or low carb. I'm not a huge fan of gluten free products in general. They are loaded with starches and other ingredients which I don't want to eat. So what is the answer? I have two: grated cauliflower or homemade almond breadcrumbs.
With either choice, your taste buds will never know the difference. We're going to add in some butter, red pepper flakes, fresh thyme along with some salt and pepper. To make sure they brown nicely, we're going to start them in the oven while we are sauteing our brussels sprouts.
Trust me. This is one delicious cheesy baked brussel sprouts recipe.
Are Baked Brussel Sprouts Low Carb or Keto?
Wondering if baked brussel sprouts fit into your low carb or keto lifestyle? Good news – they absolutely do! Brussel sprouts are a fantastic vegetable choice for anyone following a low-carb or ketogenic diet. They are naturally low in carbs yet high in fiber, vitamins, and minerals, making them a nutritious addition to your meals.
When baked, they take on a delightful texture and flavor, perfect for spicing up your diet without the carb overload. So go ahead, include this baked brussel sprouts gratin in your meal plan – it's a delicious, low-carb-conscious choice!
The STruggle is REAl
Over the last year, I've fallen off the low carb way of eating and I know I'm not the only one. I've gained back over 50lbs and have tried desperately to kick-start myself back into ketosis... but it hasn't worked so far.
It's been a long and painful journey gaining so much weight back. I've learned that restarting low carb is so much harder than I'd ever imagined, but I have a plan that I want to share.
I will be documenting my return to the low carb lifestyle on this site. If you're interested in following along, be sure to subscribe below.
Restarting Low Carb
BAKING BRUSSEL SPROUTS
I've made this recipe a lot. My first couple attempts were not met with success for a number of reasons. First, I needed to learn how to bake brussel sprouts in a cream sauce. In my first couple attempts, I added in the brussel sprouts raw. I found that the brussels sprouts were either undercooked or didn't have enough of a "seasoned" flavor. Bland and hard. Extending the cook time just made a dried out mess.
What I learned is this: when baking brussel sprouts for a savory dish you need to either steam or sautee them first. Steaming the sprouts for five or six minutes (still cut in half) worked great, but the dish didn't have the flavor I wanted. I went back to my favorite method of preparing brussel sprouts... in the saute pan. With this method I was able to add in some much needed seasoning to the sprouts. They also picked up a really nice caramelization, enhancing the overall flavor of the baked brussel sprouts dish.
How to Make Baked Brussel Sprouts Correctly:
Please be sure to combine the cream with the butter before baking. Here's the scoop: if the butter isn't combined with the cream, the dish will be runny. Making a baked brussel sprouts gratin is different than a potato gratin for couple reasons:
- There are lots of nooks and crannies with the brussels sprouts. With a potato gratin you can add dollops of butter everywhere and they seem to spread more evenly, combining well with the cream. Not so much with the sprouts.
- Potatoes have lots of starch in them. Starch is a natural thickener. Brussels sprouts are non-starchy vegetables. Making the cream sauce before adding it to the dish will allow you to thicken it just a bit in the pan first.
- Brussel sprouts need less time to cook. With a potato gratin, slow and low is the rule. With a brussel sprout gratin, that's not the case. Too slow and low will result in a mushy mess. We want to cook them at a reasonable temperature in a reasonable amount of time.
Ok. We've talked a lot about this baked brussel sprouts dish so far. Let's get to the recipe!
Making Baked Brussel Sprouts in your kitchen:
Follow along with me as I highlight some key steps in the process for making baked brussel sprouts.
How do you bake brussel sprouts?
To bake brussel sprouts, preheat your oven to 400°F (200°C). After cleaning and trimming the sprouts, slice them in half. Toss with olive oil, salt, and pepper, then lay them on a baking sheet in a single layer for even cooking. This is a different process than we are using in this recipe!
Can baked brussel sprouts be crispy?
Yes, baked brussel sprouts can definitely be crispy. The key is to bake them at a high temperature and make sure they are not overcrowded on the baking sheet, allowing each sprout to crisp up nicely.
How long to bake brussel sprouts?
Bake brussel sprouts for about 20-25 minutes. This duration is usually enough to make them tender inside and crispy on the outside. For even crispiness, consider flipping them halfway through the baking time.
Love Brussel Sprouts? Check out these recipes:
Cheesy Brussel Sprouts Casserole
Dive into the creamy, cheesy goodness of this casserole that turns brussel sprouts into a crowd-pleaser!
Roasted Brussels Sprouts with Bacon
Experience the perfect combo of crispy roasted brussel sprouts and savory bacon – it's a match made in heaven.
Brussels Sprouts and Bacon Hash
Elevate your brunch game with this hearty, flavorful hash, where brussel sprouts and bacon take center stage.
Balsamic Honey Roasted Brussels Sprouts
Indulge in the sweet and tangy glaze of balsamic and honey on roasted brussel sprouts – a delightful twist (note: not low carb).
Sauteed Brussel Sprouts Recipe
Discover the simple yet exquisite flavors of brussel sprouts sautéed to perfection – a versatile side for any meal.
THOUGHTS ON THE BAKED BRUSSEL SPROUTS RECIPE:
You'll find that this recipe goes really well with chicken, pork, beef or even lamb. It works equally well with grilled dishes as it does with slow cooked proteins. It has enough flavor and body to really stand out on the plate.
We recently served this at a dinner party. When people walked into the house they were commenting on how wonderful it smelled. When asked what was cooking, I said "Brussels Sprouts!" Half of our guests were not fans of sprouts. After the first bite, they were reaching for seconds. I love hearing "I've never liked brussel sprouts before... these are delicious!"
How do you like to eat your sprouts? Have any special preparations you'd like to see here on the blog? Let me know... and in the meantime I hope you love this recipe. Happy eating.
Baked Brussel Sprouts Au Gratin
Chock full of flavor, this is the only recipe for baked brussel sprouts gratin you'll need! Perfect as a holiday side dish or for your next potluck dinner... there's a lot of love in this dish.
Ingredients
For the Cauliflower Crumbles
- 1.5 cups Cauliflower, Shredded
- 1 tablespoon Butter
- 3 sprigs Thyme, Fresh, stems removed
- â…› teaspoon Red Pepper Flakes, Optional. To taste.
For the Baked Brussel Sprouts
- 1.25 lbs Brussels Sprouts, Cleaned & sliced lenghtwise
- 1 Shallot, Finely diced
- 3 cloves Garlic, Minced
- 3 slices Bacon, Sliced into batons
- 1 cup Heavy Cream
- 4 tablespoon Butter, Divided
- ¼ cup Olive Oil
- ½ teaspoon Kosher Salt
- â…› teaspoon Cracked Pepper
- ¾ cup Gruyere Cheese, Shredded
Instructions
For the Cauliflower Crumbles
- Preheat your oven to 400 degrees. Line a rimmed baking sheet with foil. Add the remaining ingredients for the cauliflower crumble. Add a pinch of salt and a couple grids of pepper. Place in the oven.
- Cook for 5 minutes. The butter will be melted now so mix well and make sure that the cauliflower is spread thinly on the baking sheet. Cook another 5 minutes or until it just starts to brown. Remove and set aside.
For the Brussels Sprouts
- While the cauliflower is cooking in the oven, heat a large skillet over high heat. Add 2 tablespoon of the butter along with the olive oil. Place the brussels sprouts cut-side down in the pan. Cook until caramelized. As the sprouts caramelize, remove from the pan and add to the gratin dish. Continue until all the sprouts are nicely browned.
- In the same pan over high heat, add in the bacon and cook for 2-3 minutes. When it starts to brown, add in the shallots. Cook, stirring frequently, for another 2 minutes. Reduce the heat to medium-high and add in the butter and garlic. Stir well and cook for 1-2 minutes. Add in the cream. Stir well and cook for 2-3 minutes or until just slightly thickened.
- Pour the cream mixture over the sprouts in the gratin dish. Top with the grated cheese and the cauliflower crumbles. Cook in the oven for 5 minutes at 400 degrees. Reduce the heat to 350 and cook for 15 more minutes. Reduce the heat again to 300 and cook for 10 more minutes. The topping should be nicely browned and the sauce will be bubbling and thick.
Notes
- Choosing the Right Dish: Use an oven-proof dish like a 10" tart plate, a 9x9 dish, or a Pyrex pie plate. A smaller dish is better to avoid spreading the brussel sprouts too thinly.
- Oven Temperature Management: Start baking at 400°F to get things going, then lower to 350°F to prevent burning, especially if you're using cauliflower crumbles. This two-step temperature process ensures perfectly cooked sprouts without burning the toppings.
- Alternate Topping: If you do not want to go to the trouble of making the cauliflower topping, go ahead and use my low carb almond breadcrumbs. They work wonderfully and are simple to make a delightfully crunchy topping for this dish.
- Additional Tips:
- Preparation: Wash the brussel sprouts thoroughly and remove any damaged outer leaves.
- Slicing: Cut the sprouts in half for more even cooking and better flavor absorption.
- Seasoning: Experiment with different seasonings like garlic powder, paprika, or a sprinkle of Parmesan for added flavor.
- Tossing: Ensure the sprouts are evenly coated with oil and seasonings for consistent taste and texture.
- Spacing: Don't overcrowd the baking dish; give each sprout some space for better crisping.
- Checking Doneness: The sprouts are done when they are golden brown and crisp on the outside and tender on the inside.
- Serving Suggestions: Serve hot as a side dish, and feel free to garnish with fresh herbs or a squeeze of lemon for extra zest.
Nutrition Information
Yield
6Amount Per Serving Calories 475
This website provides approximate nutrition data and information for convenience and as a courtesy only.
Recent Low Carb Recipes:
Is it low carb? Learn more about it:
Holy Moly! I need this dish in my life right now! Not waiting for Thanksgiving for this one!
Hi Kaleigh:
Ha, you're right! Life is too short, eat your Brussels sprouts now!
Have an awesome day!
Scott
Perfect for a cold night with a nice steak and a glass of wine. I love it!
Hi Daphne:
No wine for me, but I would eat steak anywhere, anytime. Awesome combination!
Take care,
Scott
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