Recipe: Brussels Sprout Casserole

I finally got around to making this casserole. I had it on one of my meal plans quite some time ago. Unfortunately, I never made it because no one was interested in trying at the time (we did have company.) This is a low-carb Brussels Sprout Casserole.

Brussels Sprout Casserole

This dish is extremely easy to make. The prep takes some time. However, I highly recommend using the food processor to chop and combine all ingredients. You can chop up the Brussels sprouts on your own but it is extremely tedious. (That will probably take as long to do as it will to make the whole recipe.)

As I wasn’t sure what this would taste like, I decided to half the recipe. In theory this is a great recipe. In reality, it needs some work.

Brussels Sprout Casserole

So what are the problems?

The first major problem is the amount of topping. There is just way too much that it made me feel like I was eating sand with my Brussels sprouts. This could definitely benefit from being cut in half from the recommended amount.

Brussels Sprout Casserole

The second problem is too much thyme. This could be a personal preference though. Mr. H said the amount of thyme was ok. I found it to be incredibly overpowering but that could be from my dislike of thyme. After cutting everything in half to make a half recipe, I cut down the thyme by another half and still felt this was too much.

Is it fixable?

Brussels Sprout Casserole

I think this is fixable. I would definitely use less topping. The mixture could benefit from more cheese because everyone loves cheese! And, of course, I would omit the thyme. I think this would be fun to play around with different seasonings too. Things to try again because I would love for this to turn out even better.

Recipe: Brussels Sprout Casserole

Recipe: Brussels Sprout Casserole

Ingredients

  • 2 lb Brussels Sprouts
  • 8 oz Cheddar Cheese
  • 2 tsp Thyme
  • 2 tbsp Minced Garlic
  • 2 cups Heavy Cream
  • 4 oz Grated Parmesan
  • 1 cup Almond Flour
  • 2 tbsp Butter

Instructions

  1. Preheat oven to 350F.
  2. Start by washing and chopping the brussels sprouts. (You can either thinly slice the brussels sprouts by hand or use a food processor.)
  3. Add the cheese, Thyme and garlic to the brussels sprouts and mix.
  4. Spread the mixture into a large, greased casserole dish.
  5. Pour the cream over the brussels sprout mixture.
  6. Combine almond flour, finely shredded Parmesan cheese, and melted butter until crumbly.
  7. Spread the topping mixture over the top of the casserole.
  8. Bake for 30 minutes at 350 until the mixture is bubbling and the crust starts to turn golden brown.
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This Brussels Sprout Casserole recipe brought to you by:
Caveman Keto.

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