Oven roasted veggies are a favorite side dish and this cheesy brussels sprout casserole is hard to beat. It is so easy to make and healthy, yet utterly delicious.

Serving Size = 8

INGREDIENTS

• 2 lb  Brussels sprouts (halved)
• 1 tsp Sea salt (scant, not quite full, divided into 2 parts)
• 1/2 tsp Black pepper (divided into 2 parts)
• 1/2 cup Unsweetened almond milk
• 1/2 cup Heavy cream
• 3 tbsp Butter
• 1 1/2 cup Aged Cheddar cheese (shredded, divided into 1 cup and 1/2 cup)
• 1/4 cup Chopped Bacon made from paleo friendly, nitrate and nitrite free bacon

Preheat oven to 400 degrees. Line two 9” x 13” pans with foil.

Toss the brussels sprouts with 1 tbsp melted butter. Season with half the sea salt and black pepper. Arrange on the pans in a single layer. Roast side-by-side for 35 minutes, rotating halfway through, until edges are browned and crispy.

Melt remaining 2 tbsp of butter in bowl in microwave. Add the unsweetened almond milk and heavy whipping cream. Heat until hot.

Stir in one cup (2/3 of the recipe) of the shredded cheddar cheese, until melted. Season with the remaining sea salt and black pepper.

When brussels sprouts are finished roasting, transfer them into a smaller 8” x 11” or 9” x 9” pan. Pour the sauce over the brussels sprouts. Sprinkle chopped bacon and the remaining shredded cheese on top.

Bake for 10-15 minutes, until bubbly.

Nutrition Facts

Amount Per Serving

Calories 245Calories from Fat 171

% Daily Value

Total Fat 19g29%

Total Carbohydrates 11g4%

Dietary Fiber 4g16%

Sugars 3g

Protein 11g22%

Vitamin A28%

Vitamin C161%

Calcium24%

Iron10%

Net carbs per serving: 7g