Low Carb Cheesy Brussels Sprouts Gratin
Try this Low Carb Cheesy Brussels Sprouts Gratin recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbsp extra virgin olive oil
- 1/4 tsp white pepper
- 1/3 cup grated asiago cheese
- 2 pounds brussels sprouts stems removed
- 1 cup grated white cheddar (i used wisconsin cheese)
- zest of 1 lemon or 1 tsp
- optional: fresh chopped parsley
- Carbohydrate 7.08654775002134 g
- Cholesterol 13.5858333506443 mg
- Fat 4.97316535901283 g
- Fiber 2.89065541999873 g
- Protein 2.76592666135519 g
- Saturated Fat 2.47997598317351 g
- Serving Size 1 1 Serving (87g)
- Sodium 22.7192424513828 mg
- Sugar 4.19589233002261 g
- Trans Fat 0.26528679781203 g
- Calories 76 calories
Preheat oven to 400 degrees F.Slice Brussels Sprouts in half and toss with oil in a bowl.Place them on a baking pan or cast iron skillet and sprinkle with salt and pepper.Bake for 20 minutes.In another bowl, combine the heavy cream, cheddar, lemon zest and pepper.Pour over the Brussels Sprouts.Sprinkle with grated Asiago.Bake for 10-15 minutes or until bubbling and steaming hot.Sprinkle with fresh parsley if desired.
