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Brussels Sprouts Gratin


Per serving: Calories 322, Protein 18.2 g, Carbohydrates 17.8 g, Fat 20.5 g

Brussels Sprouts Gratin

TOTAL TIME: 30 minutes
SERVES: 3 to 4


  • 1 pound / 450 g Brussels sprouts, trimmed and halved
  • 1 Tbsp / 14.8 mL unsalted butter
  • 2 cloves garlic, minced
  • 1 tsp / 5 mL Italian seasoning
  • 1/2 tsp / 2.5 mL crushed red chili pepper flakes (optional)
  • 2 tsp / 2.5 mL almond flour, diluted with 2 tsp vegetable broth
  • 1/2 cup / 118.3 mL low-sodium vegetable broth 
  • 1/2 cup / 118.3 mL heavy cream
  • kosher salt and freshly ground pepper to taste
  • 1/2 cup / 118.3 mL Parmesan


  1. Preheat oven to 400 degrees F / 200 degrees C. Bring a large pot of salted water to a boil. Add Brussels sprouts and cook for 6 to 8 minutes. Drain Brussels sprouts and set aside.

  2. In an oven-proof skillet, heat 1 tablespoon butter and fry garlic with Italian seasoning and red chili pepper flakes over medium heat until fragrant, 1 or 2 minutes. Whisk in the almond flour mixture, stirring constantly until fully incorporated.

  3. Stir broth into the skillet and mix until the sauce thickens a bit. Pour cream over and whisk until smooth. Season with salt and pepper to taste, then spread out Brussels sprouts evenly in the sauce. Give a quick stir to coat them well.

  4. Transfer the skillet to the oven and bake the gratin until bubbly and golden brown, about 15 minutes.

  5. Top with Parmesan. 

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*Any comments on our blog or websites relating to weight loss results may or may not be typical and your results will vary depending on your diet and exercise habits.

***Always consult a professional before making any significant changes to your health.

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