Name: Low Carb Brussel Sprouts with Balsamic Glaze
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8
Cuisine: American
Ingredients: 1 1/2 pounds Brussels Sprouts; 2 tablespoons olive oil; salt and pepper; 3 tablespoons balsamic vinegar; grated Parmesean Cheese for serving if desired

Low Carb Brussel Sprouts are incredibly easy to prepare and this balsamic glaze makes it hard to stop eating them!!

Perfect for the holidays but tasty enough that you’ll want to start using them as a side dish with all your favorite meals, year-round!

Eye Level Close Up Partial Serving Dish of Brussel Sprouts with Parmesan Cheese

Brussels or Brussel Sprouts???

Yes, we know we spelled it wrong. That’s OK, because it’s the same mistake made by millions of very intelligent readers every month.

Just to clarify: because they are named after the capital city of Belgium (Brussels), the correct name for these little green veggie brains is “Brussels Sprouts.” Of course this makes us wonder, “if we were actually in Brussels, would they just be called “sprouts?” One day we will have to find out.

You’re now asking yourself why we’ve misspelled the name in the title of this post. It’s simple: because the vast majority of the world drops that “s,” by changing our title we’ve made it easier for you, dear readers, to find them when you search for them!

And that’s what it’s really all about… you need this recipe, because whatever you want to call them, we call them delicious.

The right way to cook Brussel Sprouts

Most people err on the side of cooking them too long, or using the wrong cooking method. We strongly recommend against baking or steaming them.

Instead, we like to cut them in half, and cook them in a nice toasty saute pan with olive oil, then finish them with balsamic at the last minute.

Yes, that’s right, we said “fried crispy brussel sprouts.” You’ve probably never heard of a brussel sprout recipe like this one!

How to cook Brussel Sprouts

Gently cut off the very end of each stem, but leave most of the stem intact. Then cut each in half length-wise.
Heat olive oil in a large skillet, and place the cut Brussels Sprouts flat-side down. Let them brown for a few minutes, sprinkle with salt & pepper, then carefully flip them all.
Sprinkle with more salt and pepper, let them saute for a few more minutes, and then drizzle with balsamic vinegar for the last minute or so.
Slide the sauteed Brussel Sprouts onto a serving dish and dig in!

Adding balsamic vinegar to saute pan cooking Brussel sprouts

And there you have it. Another fast, easy, delicious low-carb side dish!