Low Carb Cheesy Brussels Sprouts Gratin
- 2 pounds Brussels Sprouts stems removed
- 2 tablespoon extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup heavy cream
- 1 cup white cheddar grated, I used Wisconsin Cheese
- zest of 1 lemon or 1 tsp
- ¼ teaspoon white pepper
- ⅓ cup Asiago cheese grated
- Optional: fresh chopped parsley
Preheat oven to 400 degrees F.
Slice Brussels Sprouts in half and toss with oil in a bowl.
Place them on a baking pan or cast iron skillet and sprinkle with salt and pepper.
Bake for 20 minutes.
In another bowl, combine the heavy cream, cheddar, lemon zest and pepper.
Pour over the Brussels Sprouts.
Sprinkle with grated Asiago.
Bake for 10-15 minutes or until bubbling and steaming hot.
Sprinkle with fresh parsley if desired.
Serving: 4ounces | Calories: 253kcal | Carbohydrates: 10g | Protein: 8g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 17mg | Sodium: 328mg | Potassium: 454mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1030IU | Vitamin C: 96.4mg | Calcium: 199mg | Iron: 1.7mg