These easy caramelized Brussels sprouts are tossed with brown butter for a truly delectable keto side dish. They take less than 15 minutes to make and will turn even the most diehard skeptic into a sprouts lover! 
A black bowl filled with caramelized Brussels sprouts.

These easy caramelized Brussels sprouts are tossed with brown butter for a truly delectable keto side dish. They take less than 15 minutes to make and will turn even the most diehard skeptic into a sprouts lover!

A fork holds up a caramelized brussels sprout dripping with brown butter.


 

This is the best Brussels sprouts recipe ever, right here. Nothing you can say or do will change my mind on that score. Crispy but tender, not mushy in the least, they are Brussels sprouts perfection.

Truth be told, I love sprouts and have several delicious ways to prepare them. Air fryer Brussels sprouts are quick and easy, and my Brussels Sprouts Casserole with Bacon is so creamy and rich.

But caramelizing the sprouts in a hot pan and then drizzling them with that magical elixir, browned butter, takes them from really good to AH-MAZING.

And it’s this recipe that turned my husband from a hater to a lover. It’s just that good.

Close up shot of Brussels sprouts in a black bowl.

Why you have to try this recipe

It’s ridiculously easy to make these caramelized Brussels sprouts, and that’s part of their appeal. There’s no oven to preheat, no special sauces to make, no simmering or fussing of any sort.

Just flash fry them in a hot skillet, sprinkle with a little salt and pepper, brown the butter in the same pan, and you’re done.

I created this recipe back in 2014 for A Sweet Life, and I haven’t changed a thing since then. We love it as is but one of my readers has a delicious little addition:

This is my favorite way to do Brussels sprouts–they are so lovely and sweet and a little bit crispy. I like to put some crushed garlic in the pan with them to caramelize as well.

Diana

Ingredients you need

Top down image of ingredients labeled and needed to make caramelized Brussels sprouts

This recipe takes only 3 basic ingredient, besides the salt and pepper:

  • Avocado oil: You can use also use coconut oil or olive oil instead.
  • Brussels sprouts: If you want crisp sprouts, you need to use fresh ones. Frozen Brussels sprouts will be much soggier, even if you thaw and drain them well. It’s just the nature of freezing vegetables.
  • Butter: Salted butter works great, but you can also use unsalted. Choose a good quality butter so its great flavor will shine in this dish.

Yep, that’s it! 3 ingredients, one hot pan, and you’re good to go. But do feel free to add in some other spices as desired. Garlic, parmesan, and red pepper flakes all come to mind.

Step-by-step directions

A collage of 4 photos showing how to make keto caramelized Brussels sprouts.

1. Caramelize the Brussels sprouts: Heat the oil in a large skillet over medium-high heat until shimmering. Lay the Brussels sprouts in a single layer, cut-side down, and let cook undisturbed until browned.

2. Cook until tender: Toss the sprouts quickly with a spatula and reduce the heat to medium. Cover the pan with a lid and let cook another two to three minutes, until just becoming tender. Covering the pan keeps in the heat and allows the Brussels to steam themselves until tender. This only takes another 2 minutes or so.

3. Remove the sprouts: Transfer to a medium bowl and sprinkle with salt and pepper.

4. Brown the butter: Add the butter to the hot pan and let cook until browned and fragrant, 3 to 4 minutes. Drizzle over the sprouts and season to taste.

Pouring brown butter over a bowl of caramelized Brussel sprouts.

Recipe tips

Don’t crowd the sprouts. Use a skillet large enough to hold the sprouts in a single layer. They will cook and caramelize more evenly this way. I used a 12 inch cast iron skillet.

Let the pan heat up properly. The initial blast of heat allows the sprouts to crisp up on the outside.

Keep your eye on the butter. It can be hard to identify properly browned butter in a darker pan. But look for the butter to froth up, and then as the froth starts to settle down, you will see darker milk solids dropping to the bottom. Swirl the pan to see this if you need to. Or you can scoop some of the butter up with a metal spoon to check on it.

Serve immediately. These caramelized Brussels sprouts are best when fresh and hot. But the leftovers do heat up nicely as well!

And that, my friends, is all there is to make the best keto Brussels sprouts ever. Delicious!

Caramelized Brussels sprouts in a black bowl with a cutting board full of sprouts in the background.

Frequently Asked Questions

Why are my brussel sprouts not crispy?

When making my caramelized Brussels sprouts, you need to use a large pan that can get piping hot and will hold the halved sprouts in a single layer. This way, they cook and brown much faster and more evenly. If you overcrowd the pan, the sprouts will only steam and not crisp up.

Can you eat brussel sprouts on keto?

Yes, Brussels sprouts are appropriate for keto diets. Be mindful that they are not the lowest carb vegetable so try not to over-indulge. Raw Brussels have 8g carbs and 3.3g of fiber per cup.

How many carbs are in caramelized Brussels sprouts?

This Brussels sprouts recipe has 7.8g of carbs and 3.3g of fiber per serving. That comes to 4.5g net carbs per serving.

Photo of Carolyn Ketchum drinking coffee and laughing.

Carolyn recommends

Cast iron skillets are ideal for caramelizing Brussels sprouts. This Lodge dual handle 12-inch skillet is inexpensive and comes pre-seasoned.

A black bowl filled with caramelized Brussels sprouts.
5 from 8 votes

Caramelized Brussels Sprouts Recipe

Servings: 4 servings
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
These easy caramelized Brussels sprouts are tossed with brown butter for a truly delectable keto side dish. They take less than 15 minutes to make and will turn even the most diehard skeptic into a sprouts lover! 

Ingredients
 

  • 1 tbsp avocado oil
  • 3/4 lb (340.19 g) Brussels sprouts, washed, trimmed and halved
  • 1/2 tsp (0.5 tsp) salt
  • 1/2 tsp (0.5 tsp) black pepper
  • 3 tbsp salted butter
  • Additional salt and pepper to taste

Instructions

  • Heat the oil in a large skillet over medium-high heat until shimmering. Lay the Brussels sprouts in a single layer, cut-side down, and let cook undisturbed until browned, about 2 minutes.
  • Toss the sprouts quickly with a spatula and reduce the heat to medium. Cover the pan with a lid and let cook another two to three minutes, until just becoming tender.
  • Transfer to a medium bowl and sprinkle with salt and pepper.
  • Add the butter to the hot pan and let cook until browned and fragrant, 3 to 4 minutes. Drizzle over the sprouts and season to taste.

Notes

Storage Information: Store any leftovers in a covered container in the fridge for up to 5 days. 
Variations: Feel free to toss in some tasty additions like minced garlic or fresh herbs. A sprinkle of Parmesan cheese at the end would also be delicious. 

Nutrition

Serving: 1serving = 1/4 of recipe | Calories: 143kcal | Carbohydrates: 7.8g | Protein: 3g | Fat: 11.7g | Fiber: 3.3g
I’d love to know your thoughts, leave your rating below!

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5 from 8 votes

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Recipe Rating




13 Comments

  1. FREDERICK W PEDERSEN says:

    5 stars
    Very tasty and easy

  2. I CANNOT wait to prep this gorgeous, mouth-watering recipe! So looking forward to it☮️

  3. I’ve only ever browned butter in a pan with a light bottom. Do you have any tips for browning butter in a cast iron skillet where you can’t see the color transition?

    1. You will be able to tell! It froths and then the froth starts to fade and you can see the darker milk solids.

  4. 5 stars
    I used to say that I liked Brussel sprouts, and now after making this recipe twice, I can honestly say that I LOVE Brussel sprouts. This recipe is the bomb.

  5. 5 stars
    This is by far one of the best Brussel Sprouts recipes that I have tried! Thank you for this simple and easy recipe that’s very tasty!

  6. 5 stars
    This is by far one of the best Brussel Sprouts recipe that I have tried! Thanks you for this simple, easy recipe that’s very tasty!

  7. 5 stars
    Give me all the brussels sprouts!! They have become a favorite & I love all the different ways to enjoy them. This way is simple, tasty, & delicious!

  8. 5 stars
    This is the BEST way to make brussel sprouts! They were SO GOOD and buttery, yum!

  9. Sometimes it’s difficult to find fresh Brussel sprouts. Can u use frozen?

    1. I am very doubtful that they will be good with frozen Brussels. They will be much soggier, even if you thaw and drain them well. It’s just the nature of freezing vegetables.

  10. Kathy Cooke says:

    5 stars
    Made as written. It was delicious and very quick! I had always roasted my brussels before, which was much more time intensive. This is my new, favorite way to prepare them.

  11. Jenny Moulds says:

    5 stars
    Only one thing can make brussel sprouts even yummier is cooked-til-crunchy capers with butter and bacon bits!! Love your site Carolyn!! GREAT WORK Xo

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