Ingredients

• 1 1/2 pounds Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup breadcrumbs
• 2 tablespoons unsalted butter, melted
• Fresh parsley, chopped for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Grease a 9×13-inch baking dish.
2. In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper. Spread them evenly in the prepared baking dish.
3. In a medium bowl, combine the heavy cream, grated Parmesan cheese, shredded mozzarella cheese, minced garlic, Italian seasoning, and red pepper flakes (if using). Pour this mixture over the Brussels sprouts, ensuring they are evenly coated.
4. In a small bowl, mix the breadcrumbs with the melted butter. Sprinkle this mixture evenly over the Brussels sprouts.
5. Bake in the preheated oven for 25-30 minutes, until the Brussels sprouts are tender and the top is golden brown and bubbly.
6. Remove from the oven and let it cool slightly. Garnish with fresh chopped parsley before serving.

Notes

• For a lower-carb version, omit the breadcrumbs and use crushed pork rinds for a crunchy topping.
• Feel free to add some crispy bacon bits for extra flavor.
• This casserole pairs well with roasted chicken or a grilled steak.