I have always loved brussels sprouts however for the last year or so, it’s kinda turned into an obsession. I experiment with them a lot and this Brussels Sprouts Casserole is amazingly delicious and filling. Even my sons love them now – even though back in the day, brussels sprouts definitely got a bad rep for being one of those foods kids snuck into their napkin to quietly throw away. Gone are the days of bland, boiled sprouts! We have brussels sprouts with our meals at least twice a week and we air fry them, pan fry then, roast them…you name it!
For Thanksgiving, I decided to make a Creamy Brussels Sprouts Casserole using the little green nuggets – a variation if a broccoli casserole my good friend Joanna makes each year…though I swapped out breadcrumbs and stuffing mix for some keto-friendly alternatives and this was DELICIOUS!
If you haven’t discovered yet, pork rind crumbs are the PERFECT substitute for breadcrumbs in recipes – I like both the PorkKing brand which comes in great flavors – I use the Italian ones on my keto mozzarella sticks – or the Pork Panko brand which is great for a lighter, flakier crust like in keto crab cakes.
Creamed Brussels Sprouts
- 3 tbsp grass-fed butter divided
- 1 clove garlic minced
- 1/4 cup heavy cream
- 1 tbsp Parmesan cheese grated
- 1/8 tsp salt
- 1/8 tsp black pepper
- 1/4 cup pork rinds crushed
- Preheat oven to 350 degrees.
- In a medium skillet over medium-high heat, heat 2 tablespoons butter. Add garlic and saut? 3 minutes. Add Brussels sprouts and continue to saut? until Brussels sprouts are fork tender, about 5 minutes.
- Transfer Brussels sprouts, garlic, and melted butter to a 9" x 9" baking pan. Add heavy cream, Parmesan cheese, salt, and pepper. Sprinkle pork rinds evenly over the top and dot with the remaining 1 tablespoon butter.
- Cover and bake 30 minutes.