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!
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!
And there you have it. Another fast, easy, delicious low-carb side dish!
- 1 1/2 pounds Brussels Sprouts
- 2 tablespoons olive oil
- salt and pepper
- 3 tablespoons balsamic vinegar
- grated Parmesean Cheese for serving if desired
- Gently cut off the very end of each stem, leaving most of it intact (this will keep the sprouts from falling apart while they are being cooked.)
- Next cut each one in half length-wise.
- Add 1-2 tablespoons of olive oil in a large skillet on medium-high heat. Place the cut Brussels Sprouts flat side down for about 3-5 minutes and let them brown. (Be sure to not overcrowd. If all the Brussels Sprouts don’t fit in the pan, sauté a second batch.)
- Sprinkle with salt and pepper, then rotate the Brussels Sprouts onto their other side in the pan and sprinkle again with salt and pepper. Sauté for 2-3 more minutes.
- Drizzle with balsamic vinegar and cook about 1-2 more minutes in the pan.
- Slide the Brussels Sprouts onto a serving dish and dig in!
Nutrition InformationYield 6 Serving Size 4 ounces
Amount Per Serving Calories 91Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 1mgSodium 90mgCarbohydrates 10gNet Carbohydrates 7gFiber 3gSugar 3gProtein 3g
This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!
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