Low Carb Vegetable Bake

Don’t like vegetables? This vegetable bake recipe may just change your mind! It has been known to convert even the most stubborn anti-veggies out there. Best of all it is delicious, healthy and extremely versatile. So feel free to substitute the ingredients listed for other vegetables of your choice.

vegetable bake

(low carb, gluten free, sugar free)


Serves 4 – 6


Vegetable Bake Ingredients

  • 600g Brussels Sprouts
  • 2 shallots, peeled and sliced
  • 400g broccoli florets
  • 100g mushrooms
  • 3/4 cup cream
  • 30g white cheddar, grated
  • 4 garlic cloves, thin sliced
  • 1/4 tsp nutmeg
  • 1/4 tsp white pepper
  • Salt to taste
  • 100g ground almonds
  • 50g flaked almonds, toasted
  • 3 Tbsp butter
  • 25g Parmesan cheese, grated
  • 1 Tbsp mustard



  1. Preheat oven to 180 degrees C
  2. Place Brussel sprouts, shallots, broccoli and mushrooms in a baking dish
  3. Place cream, cheddar, garlic and nutmeg in a small saucepan
  4. Stir over a medium heat until the cheese has melted
  5. Season to taste. Pour mixture over vegetables and set aside
  6. Combine almonds, butter, Parmesan and mustard and mix until crumbly
  7. Scatter over the vegetables
  8. Bake for 40-45 minutes until golden brown and the vegetables are cooked


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