Creamy Brussels Sprouts Bake With Crispy Sage Leaves

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Say goodbye to boring ol’ steamed Brussels sprouts. This dish is loaded with cheesy goodness, naturally #lowcarb / #keto, and absolutely delicious (naturally!). And the addition of the lightly fried sage leaves will surprise you. Enjoy!

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āœ…Brussels Sprout Bake with Crispy Sage Leaves
Serves 4
Nutrition: 487 Calories / 17.6g Protein / 43.8g Fat / 8.4g Carbs / 5.6g Net Carbs / 2.6g Fiber

1 tbsp. Ghee for casserole dish, or fat of choice
2 tbsp. Butter, chopped (optional)
2 Cloves garlic, minced
1 C Heavy cream
1 C Shredded Gruyere
Ā¾ C Shredded Parmesan
Kosher salt, to taste
1/4 tsp. black pepper
2/3 lbs. Brussels sprouts (~3 cups), trimmed & halved
6-7 Fresh Sage Leaves (optional)
3 tbsp. Extra virgin olive oil (optional)

1. Preheat oven to 400 degrees. Oil an 8 x 8 baking dish with ghee or fat of choice; set aside.
2. In a medium sized bowl combine the Brussels sprouts, butter, garlic, cream, cheese, salt and pepper and mix.
3. Pour the Brussels sprout mixture in the baking dish, spreading to ensure even distribution. Bake until Brussels sprouts are soft and some browning appears, about 25-35 minutes. Remove from oven and let sit for 10-12 minutes.
4. (OPTIONAL) While Brussels Sprouts are resting, heat olive oil in a small skillet over medium high heat. When oil is hot (but not smoking), add in the sage leaves and fry for about 1-2 minutes (the leaves turn a bright green color). Set leaves on paper towel to drain. Before serving the Brussels Sprouts, place the crispy leaves on top of the dish, being careful not to crumple the leaves.