Cheesy Brussels Sprouts Gratin

Brussels Sprouts Au Gratin

Everyone knows that it’s important to get your veggies in, but sometimes roasted brussels sprouts just don’t hit the spot. 

What to do?

Just add a little cheese, and this brussels sprouts gratin recipe is sure to become one of your family favorites. You can even use it as part of your main course on a weekday… that’s how easy this recipe it.

Although cheddar works perfectly, you can also play with your cheese options by adding parmesan cheese or gruyere cheese. You can also chop up some shallots, pecans, or pancetta for an extra burst of flavor. 

And skip the olive oil on this one, avocado oil does much better in high-heat. 



  • 2 pounds brussels sprouts, halved
  • 2 teaspoons avocado oil
  • 1 cup almond milk
  • 2 scoops Perfect Keto Unflavored Collagen
  • 1 cup cheddar cheese
  • 2 tablespoons butter
  • Sea salt and black pepper to taste


  1. Preheat oven to 400 F.
  2. On a large baking sheet lined with parchment paper add the brussels sprouts and avocado oil, tossing to combine, and bake for 35-40 minutes, or until desired crispiness and outer leaves are golden brown.
  3. While the Brussels are baking, add the remaining ingredients to a large saucepan, over medium heat, mixing to combine and cook until everything is melted and combined.
  4. Add the cooked Brussels to a 9×9 baking dish and pour the cheese mixture over the top, adding more salt and pepper to taste, or additional cheddar cheese (if desired).
  5. Bake until bubbly, usually about 10 minutes.