I finally got around to making this casserole. I had it on one of my meal plans quite some time ago. Unfortunately, I never made it because no one was interested in trying at the time (we did have company.) This is a low-carb Brussels Sprout Casserole.
This dish is extremely easy to make. The prep takes some time. However, I highly recommend using the food processor to chop and combine all ingredients. You can chop up the Brussels sprouts on your own but it is extremely tedious. (That will probably take as long to do as it will to make the whole recipe.)
As I wasn’t sure what this would taste like, I decided to half the recipe. In theory this is a great recipe. In reality, it needs some work.
So what are the problems?
The first major problem is the amount of topping. There is just way too much that it made me feel like I was eating sand with my Brussels sprouts. This could definitely benefit from being cut in half from the recommended amount.
The second problem is too much thyme. This could be a personal preference though. Mr. H said the amount of thyme was ok. I found it to be incredibly overpowering but that could be from my dislike of thyme. After cutting everything in half to make a half recipe, I cut down the thyme by another half and still felt this was too much.
Is it fixable?
I think this is fixable. I would definitely use less topping. The mixture could benefit from more cheese because everyone loves cheese! And, of course, I would omit the thyme. I think this would be fun to play around with different seasonings too. Things to try again because I would love for this to turn out even better.
This Brussels Sprout Casserole recipe brought to you by: Caveman Keto.