These creamy Brussels sprouts are cooked in a cheesy sauce that really makes them into a wonderful low carb side dish!
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OK so I don't often post recipes that are “out of season” but this tasty side dish actually uses a frozen pack of Brussels sprouts, so can be made at any time of the year. Of course, you can use fresh sprouts too – this recipe would be wonderful to serve at Thanksgiving or similar family gathering! My version serves four but you could easily double it if needed.
As for Brussels sprouts on a low carb diet – they contain 1g net carb per sprout, and 4.58g net carbs per cup – so they're a great vegetable for low carbers. They are also a good source of riboflavin, magnesium, phosphorus, vitamin A, vitamin B6 and more. I have two recipes so far on the blog that feature them: Roasted Brussels Sprouts with Bacon and Shrimp with Brussels Sprouts and Mushrooms. Both are great recipes – but the addition of dairy changes everything! I hope you like it!
How to Make Creamy Brussels Sprouts
Cook the sprouts according to the pack instructions, less one minute (Bird's Eye make a handy 10-ounce pack that can be cooked in the microwave which is ideal for this recipe). If cooking from fresh, par-boil or steam the sprouts until only just tender, then drain thoroughly.
Add some olive oil to a cast iron pan and place over a medium heat. Add some garlic paste (or minced garlic), and sauté for a few minutes, stirring regularly.
Next, add some heavy cream and shredded Parmesan, and continue to cook until the sauce starts to thicken.
Transfer the Brussels sprouts to the pan, season with black pepper, and stir well.
Sprinkle the sprouts with shredded mozzarella, then place in a preheated oven for 5-10 minutes until the cheese has melted and has started to turn golden brown. You could also use a broiler (overhead grill).
The cheese and cream really mellow the flavor of the sprouts – let me know what you think!
Creamy Brussels Sprouts
These Brussels sprouts are cooked in a creamy and cheesy sauce that really makes them into a wonderful low carb side dish!
Ingredients
- 10 oz frozen pack Brussels sprouts
- 1 tbs olive oil
- 1 tsp garlic paste (or minced garlic)
- ½ cup heavy cream
- ¼ cup shredded Parmesan
- black pepper
- 2 tbs shredded mozzarella
Instructions
- Preheat the oven to 375F or the broiler to high.
- Cook the frozen sprouts in the microwave according to the pack instructions, less one minute. If cooking from fresh, par-boil or steam the sprouts until only just tender, then drain thoroughly.
- Add the olive oil to a cast iron pan and place over a medium heat. Add the garlic and sauté for a few minutes, stirring regularly.
- Next, add the cream and shredded Parmesan, and continue to cook until the sauce starts to thicken. Transfer the Brussels sprouts to the pan, season with black pepper, and stir well.
- Sprinkle the sprouts with shredded mozzarella, then place in the oven for 5-10 minutes until the cheese has melted and has started to turn golden brown. You could also use a broiler (overhead grill).
Notes
5g net carbs per serving (quarter of the recipe)
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Nutrition Information
Yield 4 Serving Size Quarter of the recipeAmount Per Serving Calories 194Total Fat 17gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 7gCholesterol 39mgSodium 169mgCarbohydrates 7gNet Carbohydrates 5gFiber 2gSugar 2gProtein 5g
Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.