Keto Creamed Brussels Sprouts Recipe
Prep Time:
15 minutes
Cook Time:
15 minutes
Servings:
6 servings
Ingredients
  • 1 pound Brussels sprouts
  • ⅓ cup sunflower oil
  • ½ teaspoon kosher salt, plus more to taste
  • 1 + 1 tablespoons Dijon mustard, divided
  • 2 tablespoons unsalted butter
  • ¾ cup shredded Parmesan, plus more for optional garnish
  • ½ cup shredded smoked gouda
  • 1 cup heavy whipping cream
Directions
  1. Clean, trim, and halve the Brussels sprouts.
  2. In a bowl, toss the Brussels sprouts with sunflower oil, 1 tablespoon Dijon mustard, and salt until well coated.
  3. Add sprouts cut side down to a cold cast iron skillet.
  4. Heat the cold skillet over medium-high heat.
  5. When the sprouts begin sizzling, add butter to the pan. Cook for 5 minutes
  6. While the sprouts cook, combine heavy cream, the remaining 1 tablespoon Dijon mustard, shredded Parmesan, and smoked gouda in a mixing bowl.
  7. After the sprouts have cooked for about 5 minutes, check the bottoms. When they are nicely seared, turn them over with tongs.
  8. Add the cream mixture to the skillet so that the Brussels sprouts are coated in the sauce.
  9. Cook for an additional 5–10 minutes, or until the sauce has thickened and the cheese has melted.
  10. Season with additional salt, if needed, and serve warm. Garnish with more shredded Parmesan, if desired.