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I’m not going to lie; I adore Brussels Sprouts. My favourite way to eat them is a big bowl of new season sprouts, steamed and served with butter and salt. Perfect.
However, I totally understand that not everyone feels that way about these delicious little flavour bombs.
This casserole wraps your sprouts in a gentle blanket of creamy, cheesy goodness and is finished off with crispy, crunchy pancetta pieces. Sounds like the perfect low-carb side for this year's Thanksgiving table!
Keep a container of the crisped up pancetta or bacon in the fridge for sprinkling over eggs, avocados or on salads. Enjoy!
Hands-on Overall
Serving size about 1 cup
Nutritional values (per serving, about 1 cup)
Net carbs9.9 grams
Protein14.6 grams
Fat26.4 grams
Calories344 kcal
Calories from carbs 12%, protein 17%, fat 71%
Total carbs16.3 gramsFiber6.4 gramsSugars4.6 gramsSaturated fat14.8 gramsSodium636 mg(28% RDA)Magnesium48 mg(12% RDA)Potassium712 mg(36% EMR)
Ingredients (makes 6 servings)
- 1 kg fresh Brussels sprouts, trimmed and halved (2.2 lbs)
- 2 tbsp ghee or butter (30 ml)
- 1/2 cup heavy whipping cream (120 ml/ 4 fl oz)
- 1/2 cup grated Swiss cheese such as Gruyere or similar melty cheese (60 g/ 2.1 oz)
- 1/2 cup grated cheddar cheese (57 g/ 2 oz)
- 1/4 cup cream cheese (60 g/ 2.1 oz)
- 1 garlic clove, minced
- 6 slices of pancetta or bacon, crisped and crumbled (90 g/ 3.2 oz)
- salt and pepper, to taste
- Optional: fresh parsley, to taste
Instructions
- To crisp your pancetta, lay the strips out on an oven rack and cook at 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional), for 10 minutes until crispy. They will crisp further as they cool, so don’t overcook them.
- Increase the heat to 190 °C/ 375 °F (fan assisted), or 210 °C/ 410 °F (conventional).
- In a saucepan, place the cream, cream cheese and season with salt and pepper.
- Heat the ghee in an oven safe skillet and add the Brussels Sprouts and garlic. Sauté until the sprouts are tender but not soft.
- Add the cream mixture and toss to combine. (You may need to add 2 tablespoons of water so that the sprouts can soften without getting too dry.) Add half of the pancetta and stir through the casserole.
- Bake for a further 15 minutes, until the cheese has browned and the sprouts are softened.
- Remove from the oven and garnish with remaining pancetta and optionally fresh herbs to taste.
- Store in the fridge, in a covered container, up to four days.
Ingredient nutritional breakdown (per serving, about 1 cup)
| Net carbs | Protein | Fat | Calories |
|---|
| Brussels sprouts, fresh |
| 8.6 g | 5.6 g | 0.5 g | 72 kcal |
| Ghee |
| 0 g | 0 g | 5 g | 45 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.5 g | 0.4 g | 7.6 g | 73 kcal |
| Cheese, Swiss , Gruyère |
| 0 g | 3 g | 3.2 g | 41 kcal |
| Cheddar cheese |
| 0.3 g | 2.2 g | 3.1 g | 38 kcal |
| Cream cheese, soft (full-fat) |
| 0.3 g | 0.7 g | 2.8 g | 25 kcal |
| Garlic, fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Pancetta (Italian bacon) |
| 0 g | 2.7 g | 4.2 g | 49 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Total per serving, about 1 cup |
| 9.9 g | 14.6 g | 26.4 g | 344 kcal |
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