Yield: 6 servings
Creamy Brussels Sprout Casserole
This easy Brussels Sprout Casserole recipe is always sure to impress with tender sprouts baked in a creamy, cheesy, and garlicky sauce! Bonus: It's a low-carb side dish.
Ingredients
- 3 cups Brussels sprouts, bottoms removed and halved
- 1 tablespoon oil
- 1 teaspoon salt, divided
- 1 teaspoon freshly cracked black pepper, divided
- 1 cup heavy cream
- 4 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1 cup shredded parmesan cheese, or asiago, divided
- 1 ½ cups shredded mozzarella cheese, divided
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Instructions
- Preheat oven to 400°F. Butter a 12-inch round cast iron skillet or a small casserole dish (like a 9×9), set aside.
- Toss Brussels sprouts with oil and arrange on a baking sheet lined with parchment paper. Sprinkle 1/2 tsp salt and 1/2 tsp pepper over the sprouts. Roast in the oven for 12 minutes. Remove from the oven and set aside to cool for 5 minutes.
- In a large bowl, combine the heavy cream, garlic, Italian seasoning, 3/4 cup parmesan cheese, 1 cup mozzarella cheese, and renaming 1/2 tsp salt and 1/2 tsp pepper.
- Fold in the Brussels sprouts and pour mixture into the prepared skillet/casserole dish. Sprinkle the remaining cheeses (1/4 teaspoon parmesan and 1/2 cup mozzarella) over the top of the casserole.
- Bake for 25 to 30 minutes, until bubbly and edges are browned. Let rest for 5 minutes and then serve immediately!
Notes
- Store: Store leftover casserole in an airtight container in the refrigerator for up to 4 days.
- Reheat: For best results, reheat individual portions in the microwave for 30 to 45 seconds, or warm the entire dish in a 350°F oven for 10 to 15 minutes, until heated through. Add a splash of heavy cream if it seems dry.
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Nutrition
Serving: 1 serving, Calories: 330kcal, Carbohydrates: 8g, Protein: 15g, Fat: 27g, Saturated Fat: 16g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.01g, Cholesterol: 78mg, Sodium: 852mg, Potassium: 268mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1250IU, Vitamin C: 38mg, Calcium: 402mg, Iron: 1mg