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!
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.
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
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.
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.
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!
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.
Cast iron skillets are ideal for caramelizing Brussels sprouts. This Lodge dual handle 12-inch skillet is inexpensive and comes pre-seasoned.
Caramelized Brussels Sprouts Recipe
- 1 tablespoon avocado oil
- ¾ lb Brussels sprouts washed, trimmed and halved
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoon salted butter
- Additional salt and pepper to taste
- 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.