These crispy Caramelized Brussels Sprouts are tossed with browned butter for a mouthwatering side dish. They take less than 15 minutes to make and will turn even the most diehard skeptic into a sprouts lover.
They make a wonderful addition to any Keto Thanksgiving Menu!
This, right here, is the recipe that made my husband like Brussels sprouts. He was one of those pour souls who had been fed mushy sprouts as a kid, and he thought he couldn’t stand them. Then I pan-fried some until they were crispy and caramelized, and I tossed them in browned butter. He became an instant convert.
I’ve always loved the little green veggies, particularly in the fall. These Caramelized Brussels Sprouts are my favorite way to prepare them. They are so easy, take minimal ingredients, and turn out perfectly every time. Crispy on the outside, tender on the inside, and never mushy. Drizzling some brown butter overtop takes them from good to spectacular!
★★★★★
Lea says: “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.“
Ingredient Notes
- 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.
How to Make Caramelized Brussels Sprouts
- Caramelize the sprouts: Heat the oil in a large skillet. Arrange the Brussels sprouts in a single layer and cook undisturbed until well browned.
- Flip over: Toss the sprouts a few times and re-arrange back into a single layer, cut-side up. Continue to cook until the undersides are browned and the sprouts are tender.
- Remove the sprouts: Transfer to a medium bowl and sprinkle with salt and pepper.
- 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.
Carolyn’s Tips for Success
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 use a 12 inch cast iron skillet.
Let the pan get nice and hot. The initial blast of heat allows the sprouts to crisp up on the outside. The oil should be shimmering but not smoking.
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.
Frequently Asked Questions
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.
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.
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.
More Keto Side Dishes to Love
Caramelized Brussels Sprouts Recipe
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 4 minutes.
- Toss the sprouts quickly a few times and then re-arrange in a single layer, cut-side up. Continue to cook until the undersides are browned and the sprouts are tender, another 5 minutes or so.
- 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
Nutrition
Categories:
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
