Creamy Brussels Sprouts

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!

📖 Recipe

StepAwayFromTheCarbs.com

Creamy Brussels Sprouts

5 from 1 vote

These Brussels sprouts are cooked in a creamy and cheesy sauce that really makes them into a wonderful low carb side dish!

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Makes: 4 Servings

Net Carbs: 5

Calories: 194

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

• 10 oz frozen pack Brussels sprouts
• 1 tbs olive oil
• 1 teaspoon garlic paste or minced garlic
• ½ cup heavy cream
• ¼ cup shredded Parmesan
• black pepper
• 2 tbs shredded mozzarella

Equipment

• Amazon Brand - Happy Belly Frozen Brussels Sprouts, Whole
• Le Creuset Signature Iron Skillet, 11-¾-Inch, Caribbean
• JOBKIM Gravity Electric Grinder Set of 2

Step-by-Step Instructions

 

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1. Preheat the oven to 375F or the broiler to high.
2. 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. 
3. 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. 
4. 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. 
5. 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). 

Nutrition

Calories: 194kcalCarbohydrates: 7gProtein: 5gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 7gCholesterol: 39mgSodium: 169mgFiber: 2gSugar: 2gNet Carbs: 5g

Notes

5g net carbs per serving (quarter of the recipe)

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.