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Oven roasted veggies are just about my favorite side dish ever. They are so easy to make and healthy, yet utterly delicious. Besides, you can make them with almost any vegetable you have on hand. A brussels sprouts casserole au gratin is one of my favorites.
When I’m in a hurry on a weeknight, roasted veggies are unquestionably my go-to side dish. Simple roasted vegetables with olive oil, sea salt, and black pepper are a classic, like these roasted cabbage steaks, but sometimes you need a little variety. And, a brussels sprouts casserole is perfect for filling that void, even if a little unexpected.
Sometimes you just need some gooey, cheesy goodness in your life. This is where a beautiful cheddar au gratin sauce fits in, and is the perfect compliment for your roasted veggies.
In the middle of winter, a brussels sprouts casserole is the ultimate comfort food, and becomes even more so when paired with this creamy sauce and smoky bacon. I’ll be the first to admit, though, that I’m happy to make this dish all year round. It’s such a wonderful low carb and gluten-free indulgence that you can actually feel good about eating.
Plus, these brussels sprouts make a delicious side for eggplant lasagna.
Despite the sometimes controversial brussels sprouts, this roasted brussels sprouts casserole au gratin dish works really well as a crowd-pleasing side. I’m seriously convinced that the sauce in this one will turn even the most avid brussels sprouts hater into a new fan. It’s that good!
Surprisingly, this side dish is extremely easy to make. Simply prepare the cheese sauce while the brussels sprouts roast in the oven, pour it on top once they are caramelized, and finally roast again until the sauce is bubbly.
Unlike a traditional au gratin sauce that requires a flour roux, the one in this brussels sprouts casserole uses the shredded cheddar cheese as a natural thickener. It’s completely grain-free! The bacon gives a wonderful smoky flavor, but feel free to omit it to make the dish vegetarian if desired.
For another delicious way to enjoy brussels sprouts, check out roasted shredded brussels sprouts from Perry’s Plate. Along with this cheesy brussels sprouts casserole au gratin, shredding and simply roasting is another amazing way to serve them! Or, the simplest method is to roast them whole, like in this roasted brussels sprouts and carrots recipe from Vegetarian Mamma.
Tools To Make Low Carb Brussels Sprouts Casserole:
Click the links below to see the items used to make this recipe.
- Bowl – You will use a bowl to melt the butter and mix the rest of the ingredients together. These glass bowls are perfect for using in the microwave.
- Various Sized Pans – Several different sized pans are needed for this gluten-free side dish. This set has several different sizes included.
- Parchment Paper – I always prefer to line my pans with parchment paper so clean-up is super easy.
Brussels Sprouts Casserole Au Gratin with Bacon (Low Carb, Gluten-free):
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Brussels Sprouts Casserole Au Gratin with Bacon (Low Carb, Gluten-free)
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- 2 lb Brussels sprouts (halved)
- 1 tbsp Olive oil
- 1 tsp Sea salt (scant, not quite full, divided into 2 parts)
- 1/2 tsp Black pepper (divided into 2 parts)
- 1/2 cup Unsweetened almond milk
- 1/2 cup Heavy cream
- 2 tbsp Butter
- 1 1/2 cup Cheddar cheese (shredded, divided into 1 cup and 1/2 cup)
- 1/4 cup Bacon bits
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 400 degrees F (204 degrees C). Line two 9x13 in (23x33 cm) pans with foil, parchment paper, or silicone mats.
Toss the brussels sprouts with olive oil. Season with half of the sea salt and black pepper. Arrange on the pans in a single layer. Roast side-by-side for 35-45 minutes, rotating halfway through, until edges are browned and crispy.
- Meanwhile, melt the butter in a bowl in the microwave or in a saucepan on the stove. Add the almond milk and heavy cream. Heat again until hot.
- Stir in one cup (2/3 of the recipe) of the shredded cheddar cheese, until melted. Season with the remaining sea salt and black pepper.
When the brussels sprouts are finished roasting, transfer them into a smaller 8x11 in (20x28 cm) or 9x9 in (23x23 cm) pan (line it unless it's ceramic or stoneware). Pour the sauce over the brussels sprouts. Sprinkle bacon bits and the remaining shredded cheese on top.
Bake for 10-15 minutes, until bubbly.
Serving size: 1 cup
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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