With the holidays rapidly approaching, especially Thanksgiving in the US, many people in the keto and LCHF community are discussing ideas to make a keto-friendly meal without compromising great taste. One concern across the community is alienating non-low carb guests with food they would not enjoy on their own for a holiday meal. I feel as though there needs to be a compromise in cases like this; offering traditional stuffing and mashed potatoes to accompany your prized bird is practically a must, so I wouldn’t skip out on serving those dishes to others. You can enjoy your keto-friendly options (turkey, salad, roasted veggies, etc.) while simultaneously pleasing your guests. Instead of rolls, consider making my jalapeño bacon biscuits that I guarantee both you and those not watching their carbs will enjoy. Today I am bringing you another recipe that everyone will enjoy. I think Brussels sprouts are one of those vegetables that are very versatile and easy to prepare, yet people often avoid them. When they are tender, either by roasting or even steaming, they are absolutely delicious. This recipe turns them into an absolute comfort food, so much so that you and your guests will forget they are low carb, high fat approved.
I began by pre-heating my oven to 350°F and gathering all my ingredients as shown above. Fresh Brussels sprouts work the best for this recipe. I would worry that frozen, even if thawed, would make them too wet, but if that is all you have on hand, you could see if they work.
I started my prepping by washing the sprouts thoroughly to remove any dirt and then chopping the stems off each one. Outer leaves will naturally fall off once the stems are removed. I pulled any loose leaves off and then, depending on size, chopped the sprouts either in half or in thirds. You can either discard the leaves or easily turn the larger ones into chips by coating them in olive oil and baking them at 400°F for about 8-10 minutes.
I incorporated the Brussels sprouts with the cream cheese mixture and gently stirred using a spatula. Some leaves may fall off in the stirring process, which is okay, but be as gentle as possible to prevent them from completely falling apart. I lightly sprayed a standard size glass pie dish and spread the combined Brussels sprouts and cream cheese evenly in the dish. I highly recommend using a shallow baking dish for this recipe. The sprouts will cook evenly and brown up much better than they would in a deeper baking dish. I baked them for 45 minutes uncovered (45-50 is ideal) and then turned the broiler on for 3 additional minutes to brown the top.
This is such a fantastic, simple side dish any time of the year, to be honest. The Brussels sprouts are tender while still holding their shape and the cream cheese and onions are creamy and flavorful. The best part is the crispy top! What are your plans for some holiday dishes this year? Let me know in the comments!