halved, sauteed in olive oil and garlic
Regarding Brussels Sprouts:
I make this casserole for holidays (modified just a bit*) and I was shocked the first time I brought it when I had NO leftovers! It’s a tasty recipe.
Roasted Brussels Sprouts and Bacon in a Mustard Cream Sauce
https://www.closetcooking.com/roasted-brussels-sprouts-and-bacon-in/
*I buy frozen Brussels sprouts in microwavable packages. Microwave 2/3-3/4 of time (will finish cooking in casserole). When cool enough to handle, I just cut them in half if large.
No flour, just use heavy whipping cream - sauce is thick enough when cheese added.
My preference is to use a cheese that melts well in the sauce like Gouda or cheddar (not Parmigiana)
I make a separate topping with pork rind crumbs/butter - low carb:
1/2 cup pork rinds, crushed into crumbs
2 T. butter melted
1/2 cup Parmigiano reggiano, grated
Mix all together until course sand texture and sprinkle evently on top of casserole.