The Best Brussels Sprout Casserole

Brussels sprouts have come a long way in the days since they were boiled to a stinky, cabbage-y death. Rapid, high-heat cooking has been the game-changer for me, but what if I told you that there's an even better way to cook Brussels sprouts?

I did it.  I jumped on the Keto Diet bandwagon.  Wanna know what?  It has been amazing so far.  I’m only 6 days in but I have never felt more satisfied or loved the food I am allowed to eat.  I don’t ever feel bloated anymore.  It hardly feels like a diet which is a first for me.  I can see this being a long term lifestyle change because of how easy it has been for more so far.

INGREDIENTS

• 1 1 medium head of cauliflower, trimmed and cut into small (1-inch) florets
• 1 1/2 cups grated parmesan cheese (divided use)
• 1 1/2 pounds Brussels sprouts, trimmed and quartered
• 1 1/2 tablespoons chopped fresh Italian parsley
• 1 cup panko bread crumbs
• 1 cup white cheddar, cut into small (1-inch) cubes
• 1 medium head of broccoli, trimmed and cut into small (1-inch) florets
• 1 tablespoon finely chopped fresh sage
• 1/3 cup chopped shallots
• 2 1/2 cups heavy whipping cream (or heavy cream alternative)
• 2 tablespoons olive oil
• Salt, pepper and white pepper to taste

INSTRUCTIONS

1. First, Preheat oven to 375 F.
2. Then, Combine cream, shallots and sage in large saucepan. Bring to a boil. Reduce heat; simmer about 10 minutes. Remove from heat and set aside to cool slightly.
3. Then, Heat oil in large nonstick skillet over medium heat. Brown bread crumbs (about 2 minutes) then transfer to a bowl to cool. Stir in parsley.
4. And then, Arrange equal mix of of vegetables in the buttered baking dish (13×9 or larger). Then add 1 cup of cubed white cheddar.
5. Arrange remaining vegetables over the first layer. Sprinkle with parmesan cheese.
6. Pour cream mixture evenly over the vegetables.
7. Cover the pan with foil and bake for 50 to 60 minutes or until vegetables are tender.
8. Remove foil from casserole; sprinkle evenly with toasted bread crumbs.
9. Bake uncovered 15 minutes or until bread crumbs are browned.

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