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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Brussels Sprouts Gratin
Ingredients
- 2 tablespoons butter * divided
- 1 pound Brussels sprouts * trimmed and cut in half
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 shallot * finely chopped
- 2 cloves garlic * minced
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese * grated
- 1/2 cup Gruyere cheese * shredded, divided
- 1/4 cup pistachios * roughly chopped
Instructions
- Grease a medium size casserole dish using a small amount of butter or cooking spray and preheat your oven to 400°F.
- Heat the 1 tablespoon of the butter in a large skillet over medium heat.
- Add the Brussels sprouts and season with salt and pepper.
- Cook, stirring often, until just starting to brown and fork tender, about 7-9 minutes, then transfer to the prepared casserole dish.
- Return the pan to the stove and add the remaining 1 tablespoon of butter.
- 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.
- Remove from the heat and stir in all of the Parmesan cheese and half of the Greyere cheese.
- Pour the cheese sauce over the Brussels sprouts and toss to coat.
- Top with the remaining Greyere cheese and pistachios.
- Bake, uncovered, for about 15 minutes or until the cheese is hot and bubbling and the top is just starting to brown.
Notes
Alternative Gratin Toppings
- Use only the Greyere cheese.
- Make an almond flour breadcrumb topping (see this recipe for Keto Broccoli Casserole for the instructions).
- Use crushed pork rinds.
- If you’re not low carb, you can use regular or gluten free breadcrumbs.
How to Store Leftovers
- Store leftovers in an air-tight container in the refrigerator. Use within 3 days.
Sherri @ Sweet Enough says
Any time you put cheese on vegetables (or anything for that matter) I am in! And the addition of the pistachios…OMG! Amazing! 🙂 Love this!
Kelly Anthony says
This recipe looks amazing. I’m putting this on my list to make next week. I never would of thought to use pistachios with brussels sprouts.
Lisa says
Brussels are one of my favorite veggies. Can’t wait to try this tasty dish.
kim says
I love Brussels sprouts, so I will definitely give this deliciousness a try! Love this idea for cooking them up!
Caroline says
I feel like Brussels sprouts are so under-loved but they are great in the oven. The cheese combination here sounds delicious. Yum!