Brussels sprouts are pretty much my favorite vegetable. I used to not like them but then I realized I was just lacking the proper preparation. In the past I’ve fried or baked them but today I’m going to combine them into a casserole. This makes it easy to prepare ahead of time and throw in the oven before a meal.
In case you didn’t guess, this recipe starts out with brussels sprouts.I used to hand wash all of the brussels sprouts but since then I’ve found a better method. I just fill the entire bag with water, swish it around, and scoop them out as I need them. Its much faster than hand washing each one.Rather than hand cut all of the brussels sprouts, I used my food processor with the slicing attachment. This makes quick work out of all of the brussels sprouts; saving you a ton of time! The food processor makes quick work of the 2 lbs of brussels sprouts and you end up with these thin slices of brussels sprout.
Now throw all of the ingredients into a large, greased casserole dish. Spread the mixture out and pour the cream over the top.To shred the Parmesan cheese, I used the fine grater attachment on the same food processor. This thing makes quick work of grating hard cheese and creates a really fine finished product.
This is way finer than the average Parmesan in a can from the store and I think it acts much more like a thickener.Now for the topping we start with some almond flour.Then add in the Parmesan and some melted butter. Mix it until it forms clumps.Now spread the mixture over the top of the casserole to form the crust.Here’s the brussels sprout casserole along with a nice steak and some mashed cauliflower!
- Serves: 8
- Serving size: 1/12
- Calories: 350
- Fat: 29
- Carbohydrates: 10
- Fiber: 4
- Protein: 13
- 2 Lb Brussels Sprouts
- 8 Oz Cheddar Cheese
- 2 tsp Thyme
- 2 Tbsp Minced Garlic
- 2 Cups Heavy Cream
- 4 Oz Grated Parmesan
- 1 Cup Almond Flour
- 2 Tbsp Butter
- Start by washing and chopping the brussels sprouts. You can either thinly slice the brussels sprouts by hand or use a food processor
- Add the cheese, Thyme and garlic to the brussels sprouts and mix
- Spread the mixture into a large, greased casserole dish
- Pour the cream over the brussels sprout mixture
- Combine almond flour, finely shredded Parmesan cheese, and melted butter until crumbly
- Spread the topping mixture over the top of the casserole
- Bake for 30 minutes at 350 until the mixture is bubbling and the crust starts to turn golden brown