We low carbers love our creamed spinach. But did you ever think about creaming Brussels Sprouts? Well I gave it a try and I’m so glad I did. It took this vegetable that I’m not terribly fond of to a totally different realm. My husband said “Be SURE to put this one on your blog!” It was not only rich and creamy, but the bit of Parmesan, bacon and onion all took this one over the top for this non-fan! This recipe is suitable for all phases of Atkins, Keto diets and Primal blueprint. The dairy makes it unsuitable for Paleo, however.
3 thick slices bacon, chopped coarse
4 oz. red onion (or yellow), chopped coarsely
1 lb. fresh Brussels sprouts (or frozen could be used)
2 oz. cream cheese
½ c. heavy cream
2 T. Parmesan grated cheese
DIRECTIONS: Preheat oven to 350º. Cut stems off sprouts and slice each into ½” slices. Place in ceramic dish with 1/2″ water and microwave 1 minute, stir and then 1 min. longer. Remove from microwave (all water will be evaporated, or drain off any left). Set aside. In a skillet over high heat fry bacon until browning. Add onion and saute until tender. Lower heat and add cream cheese to melt and blend in evenly. Add cream. Now toss in sprouts and toss gently. Grease the baking dish you used before. Pour the sprout mixture into the dish. Sprinkle with the Parmesan cheese. Pop the dish into a 350º oven and bake 15 minutes to allow flavors to blend. Serve at once.
NUTRITIONAL INFO: Makes 6 servings, each contains:
154 cals, 11.8g fat, 8.85g carbs, 3.06g fiber, 5.79g NET CARBS, 7.3g protein, 121 mg sodium