Easy Vegetarian Keto Brussels Sprout Casserole Recipe
Delicious cheesy low carb Brussels sprouts! Our Vegetarian Keto Brussels Sprout Casserole is about to steal the spotlight. It's a dish that combines the irresistible charm of Brussels sprouts with creamy, cheesy goodness, all while keeping your carb count in check. Whether you're already a fan of brussels sprouts or not, this easy recipe will grab your heart and taste buds at first bite. It's a great addition to any low carb diet...and it's irresistibly delicious!
Ingredients
Vegetarian Keto Brussels Sprout Casserole ingredients:
- 1 lbs (500 g) Brussels sprouts trimmed and halved
- 1/2 lbs (250g) Mushrooms sliced (can be baby Bella, portobello or mushrooms of your choice)
- 1 1/2 cups (150g) grated sharp cheddar cheese for vegan: grated vegan cheddar or any other plant-based cheese that melts well
- 1/2 cup (120ml) heavy cream for vegan: use coconut cream, almond cream, or soy cream
- 1/4 cup (60ml) vegetable broth
- 2-3 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon Salt more to taste if needed
- ¼ teaspoon Ground Black Pepper more to taste if needed
- 1/4 cup (20g) grated Parmesan cheese (optional, for topping) for vegan: use vegan Parmesan cheese
- Cooking spray or oil for greasing
Instructions
For Oven Baking:
- Preheat your oven to 375°F (190°C). Grease a baking dish with cooking spray or oil.
- Steam the Brussels sprouts until they are slightly tender, about 3-4 minutes. Drain and set aside.
- In a large mixing bowl, combine the grated cheddar cheese, heavy cream, vegetable broth, minced garlic, dried thyme, paprika, salt, and pepper.
- Add the steamed Brussels sprouts and mushrooms to the mixture and toss to coat them evenly.
- Transfer the Brussels sprouts and cheese mixture to the prepared baking dish. Sprinkle grated Parmesan cheese (if using) on top.
- Bake in the preheated oven for 20-25 minutes or until the casserole is bubbly, and the top is golden brown.
For Instant Pot:
- Place the trivet or a steamer basket in the Instant Pot and add 1 cup of water. Arrange the trimmed Brussels sprouts on the trivet.
- Close the Instant Pot, set the vent to "Sealing," and pressure cook on high for 2-3 minutes. Perform a quick pressure release when done.
- Remove the Brussels sprouts from the Instant Pot and set them aside.
- In the Instant Pot, combine the grated cheddar cheese, heavy cream, vegetable broth, minced garlic, dried thyme, paprika, salt, and pepper. Select the sauté function and cook, stirring, until the mixture is well combined and slightly thickened.
- Add the steamed Brussels sprouts and mushrooms to the cheese mixture and stir to coat.
- Transfer the mixture to a heatproof dish, sprinkle with grated Parmesan cheese (if using), and broil in the oven for a few minutes until the top is golden brown.
For Air Fryer:
- Preheat your air fryer to 375°F (190°C).
- In a mixing bowl, combine the grated cheddar cheese, heavy cream, vegetable broth, minced garlic, dried thyme, paprika, salt, and pepper.
- Add the trimmed Brussels sprouts and mushrooms to the mixture and toss to coat them evenly.
- Place the coated Brussels sprouts in the air fryer basket in a single layer. You may need to cook in batches depending on the size of your air fryer.
- Air fry for 12-15 minutes, shaking the basket or tossing the sprouts halfway through, until they are tender and slightly crispy.
- Transfer the Brussels sprouts to a serving dish, sprinkle with grated Parmesan cheese (if using), and serve immediately.
- Enjoy your delicious Vegetarian Keto Brussels Sprout Casserole prepared in your preferred cooking method!