November 2 2018 by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dinner, Meal
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dinner, Meal Brussels sprouts and bacon in a creamy parmesan sauce
Sometimes all you need is a quick glance at the recipe ingredients to decide what to cook next. How about this: Brussels sprouts, bacon, cheese, more cheese? Yes, please! This cheesy low carb casserole is worth it!
USMetric
servingservings
Ingredients
- 10 oz. 280 g bacon, cut into small pieces
- 1½ lbs 650 g Brussels sprouts, cut in halves or quarters
- 5 5 garlic clove, mincedgarlic cloves, minced
- 1¼ cups 300 ml heavy whipping cream
- 1 cup (4 oz.) 240 ml (110 g) cheddar cheese, shredded
- ¼ cup 60 ml Parmesan cheese
- salt and pepper
This recipe has been added to the shopping list.
www.dietdoctor.com
Making low carb simple
Instructions
- Preheat the oven to 400°F (200°C).
- Fry the bacon until crispy in a hot frying pan. When done, remove and place on a plate. Reserve the fat in the pan.
- Fry the Brussels sprouts in the same frying pan for a few minutes together with the garlic until it gets a nice color.
- Add cream and bring to a boil. Lower the heat and let simmer for a few minutes. Add bacon and combine well.
- Pour everything in a baking dish and sprinkle with shredded cheese and parmesan on top. Bake in the oven for 10 minutes or until the cheese is melted and has a nice golden color.
Tip!
If you want to take this to the next level and get an even more filling meal, fry some eggs or serve with some grilled chicken. You can also make a simple tomato salad with vinaigrette and finely chopped onion. If you don't like Brussels sprouts, you can use broccoli and cauliflower. If you have some leftovers, you can keep it in the refrigerator or even freeze it to have a quick and delicious lunchbox ready any time.
It may take longer to cook but it should work.
Thanks.
That depends on the total volume of your finished dish and how much it cooks down. This recipe makes 4 servings as written.
Thank you for the stellar feedback! I am glad you enjoyed it so much.
Thanks for sharing your feedback! I am sure others will be glad to know this works well with frozen brussel sprouts.
I served it with avocado and baby spinach, and they helped balance the saltiness (thankfully I was allowed extra carbs that day :)
I will definitely cook this again, it's perfect for a rainy or cold winter night in.
I served it with avocado and baby spinach, and they helped balance the saltiness (thankfully I was allowed extra carbs that day :)
I will definitely cook this again, it's perfect for a rainy or cold winter night in.
Thank you for your feedback and helpful suggestions! I am glad that you enjoyed as it sounds like a delight with duck breast.
Have finally settled on diced grilled or roasted chicken breast & mozzarella. It's absolutely delicious! Making it again as I type this.
One suggestion, since this dish tends to be salty because of the bacon, you may not want to add any salt until tasting the final product.
Thanks for sharing, Angela!! This dish looks amazing and I just might make it for dinner tonight :) Sounds like it would be a good idea to taste, then add in the salt.
The nutrition information listed in our recipes and on our meal plans is always per serving.