Even if Brussels sprouts aren’t your favorite, this Keto Turkey Brussels Sprout Casserole might just win you over. With tender turkey and aromatic herbs in every bite, it’s warm, savory, and surprisingly hard to resist.
Instructions
- Add 2 cups water to medium pot and place fitted strainer and lid on top. Heat on high until water is boiling.
- Add 2 cups Brussels sprouts and steam five minutes until slightly soft and their color darkens. Reserve and cool slightly.2 cups Brussels sprouts
- Preheat oven to 350 degrees F / 177 degrees C.
- Put 1 pound ground turkey in medium bowl. Season with 2 teaspoons sea salt, 1 teaspoon black pepper and 1 teaspoon dried thyme . Mix by hand until seasonings are incorporated.2 teaspoons sea salt, 1 teaspoon black pepper, 1 teaspoon dried thyme
- Lightly coat 8 x 8-inch glass baking dish with cooking oil spray , then press turkey evenly into bottom.1 pound ground turkey
- Distribute warm Brussels sprouts evenly over turkey. Press Brussels sprouts lightly into turkey.
- Top with 1½ cups heavy cream and 1 cup Parmesan cheese. Cover with foil and bake 35 to 40 minutes.1½ cups heavy cream, 1 cup Parmesan cheese
- Remove foil and bake uncovered 12 to 15 minutes longer, until cheese is dark brown.
- Remove from oven and cool 5 to 8 minutes before serving.
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