Low-Carb Brussels Sprouts Casserole

Step 1To 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.

Step 2Increase the heat to 190 °C/ 375 °F (fan assisted), or 210 °C/ 410 °F (conventional).

Step 3In a saucepan, place the cream, cream cheese and season with salt and pepper.

Step 4Heat the ghee in an oven safe skillet and add the Brussels Sprouts and garlic. Sauté until the sprouts are tender but not soft.

Step 5Add 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.

Step 6Bake for a further 15 minutes, until the cheese has browned and the sprouts are softened.

Step 7Remove from the oven and garnish with remaining pancetta and optionally fresh herbs to taste.

Step 8Store in the fridge, in a covered container, up to four days.