Ingredients
2 pounds brussel sprouts, halved
2 tablespoons avocado oil (or olive oil)
2 cloves garlic, minced
salt and pepper, to taste
4 tablespoons butter (or ghee), divided
3/4 cup heavy cream
1 1/2 cup white cheddar cheese, shredded and divided
6 sliced bacon, fully cooked and crumbled into small pieces
1/4 cup dried minced onion
2 tablespoons almond flour
Instructions
Preheat oven to 400 degrees.
Place Brussels sprouts in bowl and toss with avocado oil, garlic, salt and pepper. Spread onto two foil or parchment lined baking sheets. You want to give the Brussels sprouts plenty of room. Roast for 35-45 minutes, until fork tender and edges start to brown.
For sauce, melt 2 tablespoons butter in pan and stir in heavy cream and 1 cup cheddar cheese. Season with salt and pepper. Stir until combined thoroughly.
Place Brussels sprouts in 9x13 casserole dish and cover with sauce. Top with bacon and remaining 1/2 cup cheddar cheese.
For crispy topping, melt remaining 2 tablespoons butter and stir in minced onion and almond flour. Sprinkle over the top of everything in the casserole dish.
Bake for 10-12 minutes until cheese is melted and bubbly.
