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. 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, but sometimes you need a little variety. 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.
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.
Brussels Sprouts Casserole Au Gratin with Bacon (Low Carb, Gluten-free):
Pin it to save for later!
Want more low carb, gluten-free ideas for bacon? Try these: