Cheesy Brussel Sprout Casserole

• servings: 6 servings
• active time: 10 minutes
• total time: 47 minutes

Ingredients

3 cups Brussels sprouts (bottoms removed and halved)

1 tablespoon oil

1 teaspoon salt (divided)

1 teaspoon freshly cracked black pepper (divided)

1 cup heavy cream

4 cloves garlic (minced)

1 tablespoon Italian seasoning

1 cup shredded parmesan cheese (or asiago, divided)

1 1/2 cups shredded mozzarella cheese (divided)

Directions

Preheat oven to 400°F. Butter a 12-inch round cast iron skillet or a small casserole dish (like a 9×9), set aside.

Toss Brussels sprouts with oil and arrange on a baking sheet lined with parchment paper. Sprinkle 1/2 tsp salt and 1/2 tsp pepper over the sprouts. Roast in the oven for 12 minutes. Remove from the oven and set aside to cool for 5 minutes.

In a large bowl, combine the heavy cream, garlic, Italian seasoning, 3/4 cup parmesan cheese, 1 cup mozzarella cheese, and renaming 1/2 tsp salt and 1/2 tsp pepper.

Fold in the Brussels sprouts and pour mixture into the prepared skillet/casserole dish. Sprinkle the remaining cheeses (1/4 teaspoon parmesan and 1/2 cup mozzarella) over the top of the casserole.

Bake for 25 to 30 minutes, until bubbly and edges are browned. Let rest for 5 minutes and then serve immediately!

Nutrition

• Calories: 330 kcal
• Total Fat: 27 g
• Saturated Fat: 16 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.01 g
• Cholesterol: 78 mg
• Sodium: 852 mg
• Total Carbohydrate: 8 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 15 g