Food Friday - Cheesy Brussels Sprouts
Brussels sprouts are something I never really ate before we started a keto diet but once I made them - and made them well like this - I quickly came to love them!
Brussels sprouts are something I never really ate before we started a keto diet but once I made them - and made them well like this - I quickly came to love them! So if you’ve had Brussels sprouts before and you didn’t like them, I would still encourage you to try these because not all are created equal. ;) I’ve definitely ordered plain Brussels sprouts at a restaurant before where they were just kind of bland and not all that great and I wouldn’t think they were that tasty of a vegetable based on that experience. But when you make them well, they’re so good!
So let’s get to it!
6 pieces bacon, cooked (save grease)
16 oz Brussels sprouts, washed and halved
1 oz cream cheese, softened
2/3 cup heavy cream
1/2 cup cheddar cheese
1/4 cup parmesan cheese
2 tbsp mozzarella cheese
1 tsp garlic powder
1 tsp parsley
1/2 tsp paprika
1/2 tsp salt
Preheat oven to 350 degrees. Wash and dry fresh Brussels sprouts, then cut in half. Cook bacon and remove from the skillet. Add Brussels sprouts and sauté for 12 min on medium/low heat. Stir a couple of times during cooking to brown the surface of the Brussels sprouts a bit.
In a small bowl, soften the cream cheese, then add heavy whipping cream and mix with a whisk or mixer until thoroughly combined.
In a large bowl, combine the Brussels sprouts, heavy whipping cream mixture, cheeses, garlic powder, paprika, salt, and pepper and stir well. Pour into a baking dish and sprinkle the crumbled bacon on top.
Bake for 10-14 minutes or until the cheese sauce is bubbly.
Sprinkle parsley on top and enjoy!
Makes 8 servings