Low Carb Brussels Sprouts Gratin

This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and Armour Premium All Natural Lard, but all my opinions are my own. #pmedia #ArmourPremiumLard  http://my-disclosur.es/OBsstV

Parmesan and Gruyere cheese combine to make this mouthwatering, cheesy Low Carb Brussels Sprouts Gratin recipe!

I’ve mentioned before that I am almost always following a low carb or keto diet. It’s the best diet for the health issues that I have, but not necessarily my favorite way of eating. With that said, I’m always working to create new low carb recipes that taste amazing! Whenever I can incorporate vegetables into my diet, I do!

I’ve also had to expand my horizons when it comes to the types of food that I eat and cook with. The newest addition to my pantry – Armour Premium All-Natural Lard.  I found it in the baking aisle at my local Walmart.

Seriously, lard. I honestly never thought I’d use such a thing, but after doing some research I’ve learned that it’s actually one of the healthiest cooking fats available!

Monounsaturated fats are the heart-healthy fats that are said to lower LDL cholesterol and lard has more of these fats than butter, coconut, or corn oil! It’s also free of trans fats and gluten.

Cooking with lard is simple. It’s flavorless so it doesn’t affect the taste of your food. It also has a high smoking point making it a great for frying sauteing and baking!

In this recipe for Low Carb Brussels Sprouts Gratin, I use Armour Premium All-Natural Lard to cook the Brussels sprouts in as well as to grease the casserole dish to prevent sticking!

Low Carb Brussels Sprouts Gratin

Prep!

Trim the stems of the Brussels sprouts and cut each one in half length-wise. Dice the shallot, mince the garlic, and shred the cheeses. Coarsely chop the pistachios.

Grease a medium size casserole dish using a small amount of the lard. Have all of your ingredients out and ready to go!

Preheat your oven to 400°F.

Create!

Heat the 1 Tablespoon of lard in a large skillet over medium heat. Add the Brussels sprouts and season with salt and pepper.  Cook until just starting to brown and fork tender, about 7-9 minutes. Place in the prepared casserole dish.

Return the pan to the stove and add 1 teaspoon of lard. Add the shallots and garlic and cook for about 2-3 minutes until soft and just starting to brown.

Add the heavy cream and cook for an additional 1-2 minutes. Stir in both cheeses until melted.

Pour over the Brussels sprouts and toss to coat.

Top with the pistachios and extra cheese, if desired.

Bake, uncovered, for about 15 minutes or until the cheese is bubbling and the top is just starting to brown.

Present!

I love recipes like this because they already have a rustic homemade look to them. A nice dish and wooden serving spoon always look good too!

Enjoy!

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5 from 5 votes

Print

Low Carb Brussels Sprouts Gratin

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

 

Parmesan and Gruyere cheese combine to make this mouthwatering, cheesy Low Carb Brussels Sprouts Gratin recipe!

Course: Side Dish

Cuisine: Gluten Free, Low Carb

Servings: 4 serving

Calories: 293 kcal

Author: Lauren

Ingredients

• 1 Tablespoon Armour Premium All-Natural Lard
• 1 pound Brussels sprouts
• salt and pepper
• 1 teaspoon Armour Premium All-Natural Lard
• 1 shallot
• 2 cloves garlic
• 1/2 Cup heavy cream
• 1/4 Cup Parmesan cheese
• 1/4 Cup Gruyere cheese
• 1/4 Cup pistachios

Instructions

1. PREP: Trim the stems of the Brussels sprouts and cut each one in half length-wise. Dice the shallot, mince the garlic, and shred the cheeses. Coarsely chop the pistachios. Grease a medium size casserole dish using a small amount of the lard. Have all of your ingredients out and ready to go! Preheat your oven to 400°F.

2. Heat the 1 Tablespoon of lard in a large skillet over medium heat. Add the Brussels sprouts and season with salt and pepper. Cook until just starting to brown and fork tender, about 7-9 minutes. Place in the prepared casserole dish.

3. Return the pan to the stove and add 1 teaspoon of lard. Add the shallots and garlic and cook for about 2-3 minutes until soft and just starting to brown. Add the heavy cream and cook for an additional 1-2 minutes. Stir in both cheeses until melted. Pour over the Brussels sprouts and toss to coat. Top with the pistachios and extra cheese, if desired.

4. Bake, uncovered, for about 15 minutes or until the cheese is bubbling and the top is just starting to brown. Serve hot and enjoy!
   

Recipe Notes