I struggled with what to call this dish. Is it a casserole? Not really. A gratin? Ehhh not really, either. I decided to go with best ever brussel sprouts because that’s truly what they are, the best ever way to prepare brussel sprouts. All you unfortunate souls who thinks you hate brussel sprouts have clearly been traumatized by too many holiday dinners, staring down a dish of pale green brussels, doomed to a boiled, soggy, under-seasoned and overcooked fate. Roasting your brussel sprouts is the best way to cook them, without question. And you could simply roast them, following the first part of the recipe, and they would be fantastic. But I think all the extra bells and whistles makes for a pretty extraordinary side dish. It’s an amazing thing to see when the brussel sprouts are the first thing to go at a holiday dinner. And believe me, they will be if you throw together this best ever brussel sprout not-casserole-not-gratin.
This dish can certainly be made for immediate consumption, but it also travels and reheats really well, making it ideal for holiday dinners. Just pour it into a casserole dish and put the lid on it and it can go in the oven to heat while the turkey is resting and getting carved up. Don’t get me wrong, I’ve had my fair share of this dish on a weeknight for sure, but it really impresses at Thanksgiving or Christmas. Any sort of potluck where you have been tasked to bring a side dish, this is a winner! Let me know below how you’ve managed to keto-fy your holiday dinners, as I am always looking for suggestions.
Best Ever Brussel Sprouts
- 2 lbs fresh brussel sprouts stems removed, cut into quarters
- 6 slices bacon
- 1/2 tsp garlic powder
- lots pepper and salt to taste
- 1/4 cup heavy cream
- 1/4-1/2 cup grated parmesan cheese
- Cook the bacon by lining a sheet pan with foil, laying the bacon strips on the pan, placing the pan in a cold oven and turning the oven to 400 degrees. The bacon will take about 15-20 minutes to cook. Keep that greasy sheet pan and turn the oven to 425
- Remove the bacon and pat off excess grease with paper towels and allow to cool before chopping up into small pieces
- Add the prepared brussel sprouts to the sheet pan, toss in some salt and pepper and cook at 425 degrees for about 20-25 minutes, giving them a good stir in the pan about half way through cooking
- Add the roasted brussel sprouts to a heavy bottomed, large skillet and turn the skillet to medium high
- Add the heavy cream, garlic powder, more s&P if desired and 3/4 of the parmesan cheese
- Allow everything to simmer together, the heavy cream will reduce quite a bit and the whole mixture will be thick and creamy and not too liquidy
- Add 3/4 of the chopped up bacon and stir to combine
- Move everything to an oven safe dish if taking to a potluck/family dinner (or a serving dish if eating immediately) and add the remaining cheese and bacon on top – enjoy!