Get ready for a standout side dish at your next holiday gathering: my baked Brussels Sprouts Gratin recipe. It's the perfect low carb, keto-friendly, and gluten-free option that'll impress even the pickiest eaters. No breadcrumbs needed here—just tender Brussels sprouts bathed in a luscious cream sauce, mingled with crispy bacon and melty cheese.
And that's not all! I top it all off with crunchy cauliflower crumbles infused with butter, spice, and fresh herbs for an extra layer of flavor and texture. Each bite is pure comfort food bliss, guaranteed to satisfy everyone around the table. This dish is the ultimate cozy addition to your holiday spread, bringing rich, amazing flavor that will have everyone coming back for seconds!
This recipe is: Low Carb and Gluten Free
Table of Contents
5 Reasons To Love This Recipe
Discover why this gluten free Brussel sprout recipe is a must-try:
- Perfect for those following a low-carb lifestyle.
- Simple steps for a delicious holiday side.
- Rich cream sauce with bacon and cheese.
- Ideal for those with gluten sensitivities.
- Adds texture and flavor to each bite.
Is Brussels Sprouts Gratin Low Carb?
Yes, baked brussels sprouts gratin made with low-carb ingredients like cheese, cream, bacon, and low-carb breadcrumbs fit into a low-carb diet. As for this recipe, I've made it remarkably low-carb as each serving has 5.5 g net carbs. It is wonderfully delicious and healthily nourishing.
Also, for in-depth nutritional info and carb breakdown of Brussels sprouts, check out my article: Are Brussels Sprouts Low Carb?
Brussels Sprouts Gratin Ingredients List
To make this scrumptious cauliflower and brussels sprouts gratin you will need these ingredients:
For the Cauliflower Crumbles
- 1.5 cups cauliflower, shredded
- 3 sprigs of thyme, fresh, stems removed
- 1 tablespoon butter
- ⅛ teaspoon red pepper flakes, optional, to taste
For the Baked Brussels Sprouts
- 1.25 pounds brussels sprouts, cleaned & sliced lengthwise
- 1 cup heavy cream
- ¾ cup gruyere cheese, shredded
- ¼ cup olive oil
- 4 tablespoons butter, divided
- 3 cloves garlic, minced
- 3 slices bacon, sliced into batons
- 1 shallot, finely diced
- ½ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
Ingredient Substitutions
Want to swap a certain ingredient from this cheesy gratin recipe? Here are some substitutions you can use:
- Cauliflower crumbles: Use low-carb almond breadcrumbs for a low carb twist on bread crumbs.
- Fresh thyme: ½ teaspoon of dried thyme will do.
- Shallot: Use thinly sliced red onion or ¼ teaspoon of onion powder for similar results.
- Fresh garlic: Use ½ teaspoon of granulated garlic if it's not fresh garlic season.
- Sliced bacon: For a deeper bacon flavor, swap sliced bacon for homemade bacon bits or bacon croutons (lardon)
- Olive oil: Avocado oil or coconut oil are equally good.
- Gruyere cheese: Gruyere cheese, for those who haven't encountered it, is a low-carb cheese ideal for gratin recipes. If you don't have it on hand use grated Comte or shredded mozzarella.
Additional Ingredients
Make his holiday meal extra flavorful with these optional ingredients:
- Cheese: Some more cheese? Absolutely! Grate cheddar or parmesan cheese and add to the recipe for extra cheesy goodness.
- Fresh herbs: Fresh parsley or tarragon will impart irresistible herby flavors.
- Citrus: Add a squeeze of lemon or lemon zest for a bright tang.
- Spices: Smoked paprika, cumin or oregano are all fantastic compliments to brussels sprouts.
- Nuts: Chopped chestnuts, toasted pine nuts, toasted almonds or walnuts add a wonderful depth of flavor and crunch to this recipe.
Note: The additional ingredients part of the original recipe and hence not included in the nutritional value in the recipe card below.
Cooking Tools Required
You'll need these tools to make this Oven Baked Brussel Sprouts recipe:
How to Make Baked Brussels Sprouts Gratin: A Complete Guide
Cooking Method
- Baking
- Sautee
Preparation Steps
For Cauliflower Crumbles
- Preheat your oven to 400°F (204°C).
- Line a rimmed baking sheet with foil.
- Combine shredded cauliflower, butter, thyme, and optional red pepper flakes on the prepared baking sheet. Season with a pinch of salt and a few grinds of black pepper.
For Brussels Sprouts
- Clean and slice the brussels sprouts lengthwise.
- Finely dice the shallot.
- Mince the garlic cloves.
- Slice the bacon into batons.
Cooking Instructions
For Cauliflower Crumbles
- Place the seasoned cauliflower in the oven for 5 minutes.
- Open the oven and stir the mixture to ensure the cauliflower is spread thinly. Cook for another 5 minutes or until it starts to brown.
- Remove from oven and set aside.
For Brussels Sprouts
- While the cauliflower is cooking, heat a large skillet over high heat.
- Add 2 tablespoons of butter and the olive oil. Place the brussels sprouts cut side down in the skillet. Cook until caramelized, then transfer to a gratin dish.
- In the same skillet, add the bacon and cook for 2-3 minutes.
- Add the shallots and cook for another 2 minutes.
- Reduce heat to medium-high and add the remaining butter and garlic. Stir well and cook for 1-2 minutes.
- Add the cream, stir well, and cook for 2-3 minutes until slightly thickened.
- Pour the cream mixture over the sprouts in the gratin dish. Top with grated cheese and cauliflower crumbles.
- Bake in the oven at 400 degrees Fahrenheit for 5 minutes. Reduce heat to 350 degrees and bake for 15 minutes. Reduce heat again to 300 degrees and bake for 10 more minutes or until the topping is browned and the sauce is bubbling.
Step 1: Gather up all the ingredients you need for the baked brussels sprouts. Love all the colors!
Step 2: Prepare the cauliflower crumbs. I baked mine for about 12 minutes so they would be nice and crispy on the baked brussels sprouts.
Step 3: Although this is a baked brussels sprouts recipe, we are going to saute them first. The caramelization tastes delicious with the cream, herbs and cheese.
Step 4: Pour the butter, shallot, bacon and cream sauce over the brussels sprouts… then cover with cheese. Add on the prepared cauliflower before putting into the oven!
💡 My Pro Tip
To achieve perfect baked Brussels sprouts, a bit of finesse is key. I've found that sautéing them before adding to a cream sauce not only ensures they're fully cooked but also enhances flavor through caramelization. Unlike potato gratin, the cream sauce for Brussels sprouts gratin should be thickened separately to achieve the ideal texture. This extra step makes a big difference in the final dish.
Other tips that will help you ace this recipe:
- Preparation: Wash the Brussel sprouts thoroughly and remove any damaged outer leaves.
- Slicing: Cut the sprouts in half for even cooking and better flavor absorption.
- 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 optimal crispiness.
- Doneness: The sprouts are done when they are golden brown, crispy on the outside and tender on the inside.
⏲️ Time-Saving Tips
- Cook the Brussels sprouts ahead of time; they keep well in the fridge for a day or two.
- Make the cream sauce in advance; it can also be refrigerated until needed.
- Use almond flour or gluten-free breadcrumbs instead of cauliflower crumbles for a quicker preparation.
What to Serve with Baked Brussels Sprouts Gratin?
Here are some scrumptious food pairings that go well with Brussels sprouts gratin:
- Tandoori Style Grilled Chicken: Combine this with the holiday favorite for a fine low-carb dinner.
- BBQ Lamb Chops: BBQ lamb chops with this delicious casserole dish is an ultimate flavor combination.
- Crispy Golden Rotisserie Chicken: The Mediterranean flavors in this chicken are well-complemented by the cheesy topping of Brussel sprouts cauliflower casserole.
- Pork Kabobs: Pairing the savory Brussels sprouts gratin with juicy pork kabobs creates a delightful contrast of flavors and textures on your plate.
- Golden Seasoned Ground-Beef: Serving Brussels sprouts gratin alongside golden seasoned ground beef adds richness and depth to your dinner.
Storage and Reheating
Storage
- Transfer your leftover Brussel sprouts to an airtight container and refrigerate for up to one week.
Reheating
- Reheat on low heat in a non-stick pan, stirring until heated through 175°C (347°F).
- Use low heat setting and stir periodically to avoid hot and cold spots 175°C (347°F).
Note: I do not recommend freezing Brussel sprouts grating as the cream separates and the Brussel sprouts get mushy when thawed.
Recipe Conclusion
You'll find that this Baked Brussels Sprout Gratin is the best Brussels sprout recipe and pairs beautifully with chicken, pork, beef, or lamb, whether grilled or slow-cooked. Its robust flavor and satisfying texture make it a standout addition to any plate.
Recently, we served this at a dinner party, and the aroma alone had guests intrigued. Despite initial doubts about Brussels sprouts, everyone was reaching for seconds after the first bite. It's always a joy to hear guests say, "I've never liked Brussels sprouts before... these are delicious!"
How do you enjoy your Brussels sprouts? Do you have any special preparations you'd like to see featured on the blog? Let me know! Join in the conversation on Facebook and Instagram. In the meantime, I hope you enjoy this recipe. Happy eating!
Other Delicious Side Dish Recipes to Try:
I have many brussels sprout recipe that you can use as a side dish for your main courses. Trust me, they are as good as this gratin recipe!
FAQs
You probably overcrowded the baking sheet, used too little oil or seasoning, baked at low oven heat or removed the Brussel sprouts from the oven early. Another possibility is you put the brussels in the oven to bake with a bit of moisture on them. A good trick is to sautee the sprouts first before baking.
Parboiling is a useful step in achieving crisp yet tender baked Brussel sprouts as it reduces the overall baking time. Ensure the parboiled Brussel sprouts are completely dry before putting them in the oven.
Baked Brussel Sprouts Gratin 🥘
Ingredients
Brussels Sprouts Gratin Ingredients List
For the Cauliflower Crumbles
- 1.5 cups cauliflower shredded
- 3 sprigs of thyme fresh, stems removed
- 1 tablespoon butter
- ⅛ teaspoon red pepper flakes optional, to taste
For the Baked Brussels Sprouts
- 1.25 pounds brussels sprouts cleaned & sliced lengthwise
- 1 cup heavy cream
- ¾ cup gruyere cheese shredded
- ¼ cup olive oil
- 4 tablespoons butter divided
- 3 cloves garlic minced
- 3 slices bacon sliced into batons
- 1 shallot finely diced
- ½ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
Instructions
Preparation Steps
For Cauliflower Crumbles
- Preheat your oven to 400°F (204°C).
- Line a rimmed baking sheet with foil.
- Combine shredded cauliflower, butter, thyme, and optional red pepper flakes on the prepared baking sheet. Season with a pinch of salt and a few grinds of black pepper.
For Brussels Sprouts
- Clean and slice the brussels sprouts lengthwise.
- Finely dice the shallot.
- Mince the garlic cloves.
- Slice the bacon into batons.
Cooking Instructions
For Cauliflower Crumbles
- Place the seasoned cauliflower in the oven for 5 minutes.
- Open the oven and stir the mixture to ensure the cauliflower is spread thinly. Cook for another 5 minutes or until it starts to brown.
- Remove from oven and set aside.
For Brussels Sprouts
- While the cauliflower is cooking, heat a large skillet over high heat.
- Add 2 tablespoons of butter and the olive oil. Place the brussels sprouts cut side down in the skillet. Cook until caramelized, then transfer to a gratin dish.
- In the same skillet, add the bacon and cook for 2-3 minutes.
- Add the shallots and cook for another 2 minutes.
- Reduce heat to medium-high and add the remaining butter and garlic. Stir well and cook for 1-2 minutes.
- Add the cream, stir well, and cook for 2-3 minutes until slightly thickened.
- Pour the cream mixture over the sprouts in the gratin dish. Top with grated cheese and cauliflower crumbles.
- Bake in the oven at 400 degrees Fahrenheit for 5 minutes. Reduce heat to 350 degrees and bake for 15 minutes. Reduce heat again to 300 degrees and bake for 10 more minutes or until the topping is browned and the sauce is bubbling.
Notes
If this Baked Brussels Sprouts recipe hits the spot for you, I'd love to hear about it! If you have any tips for making it even lower in carbs, please leave a comment below! Have a wonderful time cooking!
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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6 Responses
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