Brussels sprouts never tasted better than in this recipe. Did I mention this is low-carb too?

Cooktop Cove: Brussels sprouts never tasted better than in this recipe. Did I mention this is low-carb too?

By Kate Elliott

Brussels sprouts are terrific roasted. They can make a tasty side when simply steamed. They're even good in their simplest preparation, just boiled and tossed with butter. But when you want to do something different with your sprouts, why not put them in a casserole all their own, as in the recipe that follows?

This casserole has everything you love about Brussels sprouts, including bacon, and takes them up a notch by surrounding them in cream and cheese. Plus, if you need a make-ahead dish, this one is ideal. Just roast the Brussels sprouts, let them cool and then continue on with the recipe whenever you need it. You could even cook the bacon ahead of time to save you an extra step on that day when time is precious. Now everyone has one more way to enjoy Brussels sprouts!

How to Make Low-Carb Brussels Sprouts Casserole

10 minutes

45 minutes

55 minutes

3 slices thick-cut bacon, roughly chopped

2 pounds Brussels sprouts, halved

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon ground black pepper

1 cup heavy cream

2 eggs, lightly beaten

1 1/2 cups mozzarella cheese, shredded

1 sprig fresh rosemary, leaves removed and minced

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon paprika

Place bacon in a cold frying pan. Place over medium heat and cook for about 5 minutes, until bacon is cooked and crispy. Transfer to a plate lined with a paper towel and set aside.

Preheat oven to 400 degrees Fahrenheit and grease a 9- by 13-inch casserole dish.

Place Brussels sprouts in a large bowl and toss with olive oil, salt and pepper.

Pour Brussels sprouts onto a baking sheet (or two if needed), making sure not to overcrowd the tray. Place in the preheated oven and bake for 20 minutes. Remove from oven and allow to cool, then turn the oven down to 350 degrees.

In a large bowl add the heavy cream, eggs, mozzarella cheese, rosemary, onion powder, garlic powder and paprika. Stir well.

Add Brussels sprouts and bacon to the bowl and stir to combine all ingredients. Pour into the prepared casserole dish.

Place the casserole dish into the oven and bake for another 20 minutes.

To get some charred bits on top of the casserole, broil for another 2 minutes.