Sautéed Shredded Brussels Sprouts with grated parmesan and topped with a rich, savory balsamic glaze is a healthy and delicious Keto side dish!
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First things first... Is it brussel sprouts or Brussels sprouts? I bet you have heard them referred to both ways. Turns out they are actually called Brussels sprouts, named after Brussels, the capital of Belgium.
Okay, back to the recipe! If you've been on the fence about trying Brussels sprouts, this recipe will be a game changer. They are gently sautéed in butter and bacon grease, until they're so tender they melt in your mouth.
This Keto Brussels Sprouts recipe would be absolute perfection if it stopped there. But just when you think they couldn't get any better, grated parmesan cheese is added, then the whole dish is drizzled with a dark, syrupy balsamic reduction that sends all the flavors over the top.
Once you taste just how delicious these Brussels are, they'll soon become your favorite low carb side. If you're looking for more scrumptious Brussels Sprouts recipes, try these Roasted Brussels Sprouts with Prosciutto or these Roasted Brussels with Hot Bacon Dressing.
What's in Keto Shredded Brussels Sprouts
- Brussels Sprouts
- Parmesan cheese
- Bacon grease
- Garlic salt
- Red pepper flakes
- Optional: Balsamic reduction
*Exact measurements are listed in the recipe card below.
How to Make Keto Shredded Brussels Sprouts
Clean your Brussels sprouts and cut the ends off. Add them into your food processor to shred them. Alternatively, you can either shred them using a sharp knife or buy them already shredded.
Heat a large skillet to medium heat and add in the butter and bacon grease. Once melted, add in the Brussels sprouts, garlic salt and red pepper flakes. Toss to coat them.
Cook for 8-10 minutes until they just started to get slightly browned. Remove from the heat and stir in the parmesan cheese.
If you've never tried balsamic glaze with Brussels sprouts before, trust me when I tell you it is ah-mazing! The saltiness of the parmesan and the sweetness of glaze combined with the savory sautéed Brussels is a flavor marriage in heaven!
Are Brussels Sprouts on Keto Okay?
Sure they are! They're actually loaded with Vitamin K and C, but also contain Vitamin A, folate and fiber.
Plus for a whole cup there're only about 4.7 net carbs in brussels sprouts which makes them a great choice on any diet. Read more about the many health benefits of Brussels sprouts in this article!
Tips for the Perfect Brussels Sprouts Recipe
- Before cooking Brussels sprouts, trim the woody ends, leaving the sprout itself in place.
- When shopping for Brussels sprouts, look for bright green leaves without any browning or yellowing. The leaves should be tight and snug against one another.
- For a sweeter flavor, look for smaller sprouts because as they get larger, the more they take on a cabbage flavor.
- Avoid packages of Brussels sprouts that have moisture. Brussels sprouts that can not breathe will sweat and create moisture, which in turn, will create mold.
How to Shred Brussels Sprouts
You may be wondering the best way to shred Brussels sprouts. I've tried it several ways. I have tried slicing them thinly with a sharp knife. And while, that worked, it was fairly time consuming.
When shredding Brussels sprouts, I've found the food processor to be my best friend. All you have to do is add your trimmed Brussels sprouts to the feed chute of your food processor standing upright.
Using the slicing blade, shred them in batches. That's all there is to it.
More Keto Side Dishes
- Shredded Brussels Sprouts
- Creamed Spinach
- Grilled Broccolini
- Green Beans Almondine
- Cheesy Mashed Cauliflower
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Keto Shredded Brussels Sprouts
- Clean your Brussels sprouts and cut the ends off. Add them into the feed chute of your food processor to shred them. Alternatively, you can either shred them using a sharp knife or buy them already shredded.
- Heat a large skillet to medium heat and add in the butter and bacon grease. Once melted, add in the Brussels sprouts, garlic salt and red pepper flakes. Toss to coat them.
- Cook for 8-10 minutes until they just started to get slightly browned. Remove from the heat and stir in the parmesan cheese.
- Add a (optional) drizzle of balsamic reduction and serve. If you don't have balsamic reduction, you can use balsamic vinegar instead.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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