Tired of that same ole, lame ole green bean casserole?

Here’s a little something I threw together a couple of years back when I was still on the Keto train that will make the holiday meal a bit more interesting and will also invoke many oohs and yums from your family.

This is so much better than a dish made up of canned goods, and you get a really fab and complex flavor profile with the shallots and gruyere. The texture is a blend of creamy, crunchy and tender. It’s an all around amazing dish.

I’ll be seeing you all a lot this week as I drop many of these Turkey Day faves for you to possibly enjoy.

What You Need:

5 slices bacon

3 tbsp. butter

2 small shallots, minced

2 lb. Brussels sprouts, halved

Kosher salt

1/2 tsp. cayenne pepper

3/4 c. heavy cream

1/2 c. shredded sharp white cheddar

1/2 c. shredded Gruyère

What You Do:

Preheat oven to 375°. 

In a large oven-safe skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate, then chop.

Discard bacon fat. 

Return skillet to medium heat and melt butter.

Add shallots and Brussels sprouts and season with salt and cayenne.

Cook, stirring occasionally, until tender, about 10 minutes. 

Remove from heat and drizzle with heavy cream, then top with both cheeses and bacon. 

Bake until cheese is bubbly, 12 to 15 minutes.

If your cheese isn’t golden, switch oven to broil and broil 1 minute.

I hope you all had a great weekend and are finding many things to be thankful for during this season of gratitude.

Love from my kitchen, Chelle.

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