If you’re a sprouts hater, I PROMISE you’ll change your mind after tasting these amazing keto Parmesan Brussels Sprouts!!
This easy keto side dish recipe features Brussels sprouts drenched in garlic, bacon, cheese, and cream. Hungry yet?
It’s also an easy fix that can go from stovetop to oven if you’ve got an oven-safe skillet, or just transfer them into a casserole dish and after a quick trip in the oven, you can stuff your face full of cheesy, bacony, creamy Brussel sprout goodness!
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What You Need To Make Parmesan Brussels Sprouts
- Cast iron skillet (these pre-seasoned ones are amazing!) or casserole dish – I love my Pyrex!
- Sharp knife – I’m a big fan of these Henckels knives. Great quality for the value!
- Cutting board – invest in these dishwasher safe ones!
- Measuring cup
- Cheese grater – save your knuckles and get rid of your box grater! These graters are so much easier!
Ingredients To Make This Keto Brussels Sprouts Recipe
- Brussels sprouts – fresh, not frozen!
- Parmesan cheese – fresh is best but Kraft Parmesan cheese will work too
- Heavy whipping cream
- Garlic cloves
- Havarti, gouda, mozzarella or another mild easy melting cheese
- Pink salt & pepper
How To Make Keto Parmesan Brussels Sprouts
- Clean your sprouts and cut them in half. See below for how to properly clean Brussels sprouts. Incidentally, I almost never order Brussels sprouts when dining out because having worked in the industry, I know how seldom they are properly cleaned!
- Chop and fry the bacon then toast the sprouts in the bacon fat. Add the garlic at the last minute.
- Add the cream, bacon, and the cheese and bake in the oven until hot and bubbly!
How to Clean Brussels Sprouts
Brussels sprouts can be notoriously buggy. Yes, infested with little tiny black or gray bugs. You don’t need that extra protein, trust me! But, cleaning them properly will ensure you don’t get a mouthful of buggy nastiness.
In any given bag of Brussels you’ll probably find one or two infested sprouts, but you could be unlucky and get a nasty batch. I even once returned a bag of brussels sprouts because they were ALL buggy. Inedible, if you ask this chef.
Take a sharp knife and trim away some of the stem end of the sprout, then remove the outer layer or two of leaves.
The buggies will be nested down near the stem end of the sprout, and you’ll see them right away. If there are no buggies, that sprout is good to go! Keep on trimming and removing leaves till they’re all checked.
Chef Jenn’s Tips
- Use good Parmesan cheese if you have it. Grate it yourself – you’ll taste the difference! Something magical happens when you combine Parmesan and cream…it’s the stuff of dreams!
- Make sure you give the Brussels a chance to get golden brown in the skillet first. They don’t cook much in the oven – that’s mostly to melt the cheese and heat the cream through.
- Don’t over-salt the sprouts – in fact, you may need none at all! The bacon is salty. The cheese is salty. Just add a touch at the table if you need it.
- Add a pinch of red pepper flakes for an extra kick!
What To Serve With Keto Parmesan Brussels Sprouts
A spoon. Seriously. This keto Brussels sprouts recipe is so good, you don’t need anything else with it!
Is This Easy Brussels Sprouts Recipe Freezer Friendly?
So here’s the thing about Brussels sprouts and your freezer: Sure, they sell frozen Brussels sprouts. But they’re nasty mooshy bits of funky cabbage flavor that are just a sad, sad, excuse to be called a Brussels sprout.
Try frozen sprouts and then try the fresh ones – you’ll never eat frozen again! In fact, I’m convinced that most sprout haters have ONLY had them from frozen or overcooked. Nasty.
So no, don’t freeze this dish. You could, technically, I suppose, but don’t blame me for the funky flavor of your sprouts when you thaw and reheat them!
Yes! They are a good source of fiber and the net carbs work out to about 4 net carbs per cup.
Absolutely. They are a great source of many vitamins and minerals and are considered to be a part of just about any kind of healthy diet.
Only when they’re overcooked! With still a bit of crunch, they taste a lot like cabbage.
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Step By Step Process
Parmesan Brussels Sprouts with Bacon
- 4 cups brussels sprouts
- 5 slices bacon
- 2 cloves garlic
- 1/2 cup parmesan cheese
- 1 cup gouda
- 1 cup heavy whipping cream
- 1 tbsp Dijon mustard
- 1. Trim the Brussels sprouts and remove outer leaves. Cut them in half if they are large.
- 2. Chop the bacon and fry it in an oven-safe skillet, cooking it until just barely crispy. Remove all but 2 tbsp of bacon fat.
- 3. Add the cleaned and sliced Brussels sprouts and minced garlic to the pan with the bacon. Cook over medium heat for 5-6 minutes, stirring frequently, until the sprouts have some golden brown color. Turn off the heat.
- 4. Add the heavy whipping cream, Dijon mustard, and a touch of salt. Stir well to combine. Top with the shredded gouda and Parmesan cheeses.
- 5. Bake at 350-F for about 15 minutes or until sprouts are just barely fork tender and are bubbly and brown on top.
- 6. Serve and enjoy!
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.