Creamy Brussels Bake

This content originally appeared on Butter Is Not a Carb. Republished with permission.

I think Brussels sprouts are one of those vegetables that are very versatile and easy to prepare, yet people often avoid them. When they are tender, either by roasting or even steaming, they are absolutely delicious.  This recipe turns them into an absolute comfort food, so much so that you and your guests will forget they are low-carb, high-fat approved.

Creamy Brussels Bake

Turn Brussels sprouts into this easy-to-prepare side dish for some creamy and cheesy goodness. It's low-carb, high-fat comfort food everyone will love.

  • 1.5 lbs fresh Brussels sprouts ((24oz))
  • 8 oz cream cheese
  • 1/2 cup full fat mayonnaise
  • 3/4 cup parmesan cheese (shredded )
  • 1/2 cup yellow onion (diced)
  • salt (to taste)
  • pepper (to taste)
  1. Pre-heat the oven to 350°F.
  2. Wash the Brussels sprouts; remove stems and chop either in half or in thirds depending on size (pieces should be bite-sized).
  3. Dice the onion into small pieces.
  4. Soften the cream cheese in the microwave for about 40 seconds; add mayonnaise, parmesan cheese, onions, salt and pepper.
  5. Add Brussels sprouts and stir gently to combine.
  6. Lightly spray a pie dish (or other shallow baking dish) with non-stick spray. Evenly spread Brussels sprouts mixture.
  7. Bake for 45 minutes uncovered; turn on the broiler for 3 additional minutes to brown the top.

9g net carbs

I highly recommend using a shallow baking dish for this recipe. The sprouts will cook evenly and brown up much better than they would in a deeper baking dish.

Creamy Brussels Bake Recipe