This brussels sprout gratin was the ‘main event’ for our Thanksgiving meal this year, and I plan to make it again for regular dinner meal prep! With the flavors of gruyere, and tender but flavorful Brussels sprouts, I honestly think this beats my traditional carb bomb baked mac and cheese. Plus, it reheated beautifully in a 350F oven.
True story: I had to look up whether it was ‘brussels’ or ‘brussel’ – its Brussels with a capital B, so I was wrong all around.
Ingredients:
- 2 cups (1/2 pound) brussels sprouts, sliced
- or purchase shredded if you can find them
- 2 cloves garlic (or 1/2 tsp garlic powder)
- Olive oil
- 2oz (1/2 cup) gruyere, shredded
- 2 tbsp butter
- 1 tbsp flax meal
- 1 tbsp coconut flour
- 1 cup heavy cream (1/2 container)
- 1/2 tsp thyme
Instructions:
Preheat oven to 400°F.
Heat a skillet over medium heat. Cook the garlic and brussels sprouts in olive oil until bright green and wilted.
Meanwhile, in a small saucepan melt butter. Add flax meal and coconut flour and stir until cooked. Add cream and thyme and heat, stirring, until steaming but do not boil. Basically, you’re making a keto roux here.
If you cooked the brussels sprouts in a cast iron skillet you can leave them there. If not, place the brussels sprouts in a baking dish (we doubled the recipe and used a 9×13). Top with half the cheese, then pour over cream sauce, and top with remaining half of cheese.
Bake for 12-15 minutes, until bubbly and browned.
Makes 4 servings. 357 cal / 5 net carbs (8.5 total) / 33 fat / 8 protein each.
Note for meat eaters: an excellent version of this involves cooking bacon, removing and then cooking the brussels sprouts in the bacon grease. You can add chopped bacon bits in before popping in the oven.
The inspiration for this dish came from Little Figgy Food: http://www.littlefiggy.com/creamy-brussel-sprouts-au-gratin/
Keto Vegetarian Girl 