FREE 5-Ingredient Recipe EBook

• Why You Need My Brussels Sprout Casserole Recipe
• Ingredients & Substitutions
• How To Make Brussels Sprouts Casserole
• My Recipe Tips
• Serving Ideas
• Brussels Sprout Casserole (Easy & Cheesy) Recipe card
• Gratitude Moment
• Recipe Reviews

Brussels sprouts don’t always get the love they deserve, but I’m convinced that this brussels sprout casserole will change that! I always look forward to making it when I want something cozy and cheesy. Even my 9-year-old gets excited for it. Roasting the brussels sprouts first gives them the perfect texture and crisp outside, and once you smother them with a creamy cheese sauce, they turn into this comfort food dish you won’t be able to stop eating. Grab your baking dish and make this easy recipe with me!

Why You Need My Brussels Sprout Casserole Recipe

• Tender roasted sprouts with rich, cheesy sauce and crispy bacon – This sauce is everything ! I love it so much that I use a similar one for my cauliflower mac and cheese and zucchini casserole . I’ve even shared it as a standalone cheese sauce . Sometimes I call this dish brussels sprouts gratin , because the sauce is a lot like potatoes au gratin.
• Simple ingredients – This casserole is super easy to make! You need just 7 grocery store staples (plus salt and pepper), which are naturally low carb and gluten-free. It’s easy enough for a healthy weeknight dinner , but it’s also one of my go-to Thanksgiving recipes .
• Comforting weeknight side dish – I love roasting vegetables when I’m short on time, but this cheesy brussels sprouts casserole adds variety to your meal without much extra effort. And even if your family is on the fence about this veggie, I think this cheesy, bacon-filled version will change their minds!

Ingredients & Substitutions

Here I explain the best ingredients for my brussels sprout casserole recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Brussels Sprouts – Remove any browned outer leaves and cut them in half lengthwise. I recommend smaller ones for a sweeter taste and faster roasting, but any size works. If you only have frozen ones, follow my instructions for roasting frozen brussels sprouts , and then you can use them in this recipe.
• Olive Oil – For roasting. Avocado oil works, too.
• Shredded Cheese – I went with cheddar for both the cheese sauce and the casserole topping. If you like a bolder flavor, try Gruyere cheese or parmesan cheese instead. I don’t recommend varieties with higher water content (like mozzarella cheese) for the sauce, but it’s fine on top.
• Milk & Cream – These combine to make the sauce creamy. I use almond milk , but coconut milk or regular dairy milk work as well. Or you can swap both the milk and cream with half and half.
• Chopped Bacon – This is the perfect way to use up that leftover baked bacon slices , otherwise you can just fry it in a skillet, or air fry the bacon , which is my favorite quick option. You can also use store-bought bacon bits as a shortcut, but I recommend frying them briefly to crisp them up.
• Sea Salt & Black Pepper

How To Make Brussels Sprouts Casserole

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Roast the brussels sprouts. Season them with olive oil, salt, and pepper, then spread out on a large sheet pan in a single layer. Pop in the oven until browned and crispy, flipping halfway through.
2. Make the cheese sauce. I usually start on this part when the sprouts are 5-10 minutes away from being done. Just heat the milk and cream in a saucepan over medium-low heat, until bubbles form at the edges. Then, lower the heat and stir in the shredded cheddar, 1/2 cup at a time, until smooth. Season with salt and pepper to your taste.

1. Assemble and bake. Transfer the roasted sprouts to a medium baking dish (I use the bigger dish from this set ), and pour the cheese sauce over them. Sprinkle with more shredded cheese, then top your brussels sprout casserole with bacon. Bake until nice and melty!

My Recipe Tips

• Give the brussels sprouts enough space when roasting. Make sure you use a large enough pan to spread them out in a single layer. Each sprout should be touching the pan! I use and love this baking sheet , which is so easy to clean — you can see in my picture above that there’s practically nothing stuck to the pan!
• Be careful not to overheat the milk and cream. Don’t let them boil! They’ll scorch if the heat is too high, and the cheese might not melt in smoothly.
• Stir in the cheese with a spoon, not a whisk. I find that it clumps and sticks to a whisk too easily.
• What if your sauce seems thin? This is normal when the sauce is hot, and it does thicken more as it cools. It can vary a bit depending on how you measure the cheese though, so if it seems extremely thin, you can melt in a little more cheese over low heat. It should be thick enough to coat the back of a spoon.
• When you taste test the sauce for salt, you want it a little saltier than you might think. It will taste less salty once it’s mixed with the sprouts. The amount of salt you need can vary based on your preference and the brand of cheddar cheese you use.
• Where did all the sauce go? After baking, you might notice that the creamy brussels sprouts seem to have less sauce on them. This is because a lot of the sauce absorbs into their nooks and crannies. Don’t worry, I promise they’ll taste super cheesy!
• Want more flavor? Sometimes I add garlic, herbs (like fresh thyme or parsley), or even Dijon mustard to this brussels sprouts casserole recipe. You can add the herbs before or after roasting, and stir the Dijon into the sauce. For the garlic, I usually just saute it in the saucepan before adding the other sauce ingredients. I don’t recommend roasting it with the sprouts, as it will burn by the time those are done.

Serving Ideas

This brussels sprout casserole is very versatile, because it’s quick enough for a weeknight, but feels special enough for a holiday. Here are some ideas for both:

• Weeknight dinners – I served it above with a leg from my air fryer whole chicken . You can also cook my cast iron skillet pork chops or pan seared salmon while the casserole bakes.
• Holiday meals – This casserole with brussels sprouts makes wonderful comfort food next to your Thanksgiving turkey , beef tenderloin , or top sirloin roast , and a nice change of pace from the usual sides! For a smaller gathering, try my slow cooked turkey breast or even just a pork tenderloin .

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 2 lb Brussels sprouts (halved) ▢
• 2 tbsp Olive oil ▢
• 3/4 tsp Sea salt (divided into 1/2 teaspoon and 1/4 teaspoon) ▢
• 1/2 tsp Black pepper (divided) ▢
• 1/2 cup Unsweetened almond milk (or any milk of your choice) ▢
• 1/2 cup Heavy cream ▢
• 2 tbsp Unsalted butter ▢
• 1 1/2 cup Cheddar cheese (shredded; divided into 1 cup and 1/2 cup) ▢
• 1/4 cup Cooked bacon (chopped or crumbled) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

Roast The Sprouts:

1. Preheat the oven to 400 degrees F (204 degrees C).
2. In a large bowl, toss the brussels sprouts with olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
3. Arrange the sprouts on a large sheet pan in a single layer.
4. Roast the brussels sprouts in the oven for 25-35 minutes , flipping halfway through, until browned and crispy.

Make The Sauce:

1. Towards the end of the roasting time, in a small saucepan on the stove, heat the almond milk, butter and heavy cream over medium-low heat for about 5 minutes , until bubbles start to form on the edges. (Do not boil.)
2. Reduce the heat to low. Stir in 1 cup of the shredded cheddar cheese, adding in 2 batches (1/2 cup at a time) and letting it melt before adding more, until the sauce is smooth.
3. Remove from heat and season with the remaining 1/4 teaspoon of salt and 1/4 teaspoon of pepper, to your taste.

Assemble & Bake:

1. When the brussels sprouts are finished roasting, transfer them into a medium baking dish ( this set has the perfect size). Pour the cheese sauce on top and stir to coat (I like to use tongs).
2. Sprinkle the remaining 1/2 cup of shredded cheese over the sprouts, then top with the chopped bacon.
3. Bake for about 10 minutes , until the cheese on top is melted and the casserole is bubbly.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 cup

• Tips: Check out my recipe tips above to help you get even browning on your sprouts, a smooth and creamy sauce with the right consistency, ways to add extra flavor, and more.
• Make ahead: This brussels sprout casserole reheats well, so it’s easy to meal prep it in advance and bake right before serving. The sprouts do turn out softer this way, though.
• Store: Keep leftovers in an airtight container in the fridge for up to 3-5 days. I’ve also just stored the entire casserole covered with plastic wrap, right in the baking dish.
• Reheat: Warm in the oven at 350 degrees F for 15-20 minutes. This dish microwaves well, too.
• Freeze: You can freeze this dish, although the sauce texture does change a bit. It will keep in the freezer for up to 3 months. Thaw overnight before reheating, and give it a good stir afterward.

📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook and Keto Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Brussels Sprouts Casserole

Gratitude Moment

This cheesy brussels sprouts casserole was a big hit with my family! Well, everyone except my 7-year-old. 😉 But my husband, my older daughter, and I all happily ate it, and I call that a win.

My view is you can’t force kids (or other picky family members) to eat foods they don’t like, but preparing them in new ways can make them come around. And sometimes it’s just a matter of trying those foods a few times. You know I’m always happy to experiment!

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Brussels Sprout Casserole (Easy & Cheesy)

Make my brussels sprouts casserole with cheddar cheese, bacon, and simple, creamy sauce. This easy side dish will make you love sprouts!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/brussels-sprout-casserole/

Ingredients

• 2 lb Brussels sprouts (halved)
• 2 tbsp Olive oil
• 3/4 tsp Sea salt (divided into 1/2 teaspoon and 1/4 teaspoon)
• 1/2 tsp Black pepper (divided)
• 1/2 cup Unsweetened almond milk (or any milk of your choice)
• 1/2 cup Heavy cream
• 2 tbsp Unsalted butter
• 1 1/2 cup Cheddar cheese (shredded; divided into 1 cup and 1/2 cup)
• 1/4 cup Cooked bacon (chopped or crumbled)

Instructions

Roast The Sprouts:

1. Preheat the oven to 400 degrees F (204 degrees C).
2. In a large bowl, toss the brussels sprouts with olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
3. Arrange the sprouts on a large sheet pan in a single layer.
4. Roast the brussels sprouts in the oven for 25-35 minutes , flipping halfway through, until browned and crispy.

Make The Sauce:

1. Towards the end of the roasting time, in a small saucepan on the stove, heat the almond milk, butter and heavy cream over medium-low heat for about 5 minutes , until bubbles start to form on the edges. (Do not boil.)
2. Reduce the heat to low. Stir in 1 cup of the shredded cheddar cheese, adding in 2 batches (1/2 cup at a time) and letting it melt before adding more, until the sauce is smooth.
3. Remove from heat and season with the remaining 1/4 teaspoon of salt and 1/4 teaspoon of pepper, to your taste.

Assemble & Bake:

1. When the brussels sprouts are finished roasting, transfer them into a medium baking dish ( this set has the perfect size). Pour the cheese sauce on top and stir to coat (I like to use tongs).
2. Sprinkle the remaining 1/2 cup of shredded cheese over the sprouts, then top with the chopped bacon.
3. Bake for about 10 minutes , until the cheese on top is melted and the casserole is bubbly.

Maya’s Recipe Notes

Serving size: 1 cup

• Tips: Check out my recipe tips above to help you get even browning on your sprouts, a smooth and creamy sauce with the right consistency, ways to add extra flavor, and more.
• Make ahead: This brussels sprout casserole reheats well, so it’s easy to meal prep it in advance and bake right before serving. The sprouts do turn out softer this way, though.
• Store: Keep leftovers in an airtight container in the fridge for up to 3-5 days. I’ve also just stored the entire casserole covered with plastic wrap, right in the baking dish.
• Reheat: Warm in the oven at 350 degrees F for 15-20 minutes. This dish microwaves well, too.
• Freeze: You can freeze this dish, although the sauce texture does change a bit. It will keep in the freezer for up to 3 months. Thaw overnight before reheating, and give it a good stir afterward.

📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook and Keto Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)