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!
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.
Easy Brussels Sprouts 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 for caramelized Brussels Sprouts
This recipe takes only 3 basic ingredient, besides the salt and pepper:
- Avocado oil (you can use coconut oil or olive oil instead)
- Brussels sprouts, cut in half
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.
Tips for making this recipe
- Use a 12-inch skillet. You really want something large enough that you can arrange the sprouts out in a single layer. They cook and brown much faster and more evenly this way so don’t try to crowd them in.
- Get the pan nice and hot. The initial blast of heat allows the sprouts to crisp up on the outside.
- Lay them cut-side down. That’s where most of the caramelization happens so take the time to arrange them facing down. Let them cook undisturbed for two minutes.
- Cover the pan. After two minutes, toss them quickly a few times and then reduce the heat a bit. Covering the pan keeps in the heat and allows the Brussels to steam themselves until tender. This only takes another 2 minutes or so.
- Brown that butter. Once the sprouts are done, remove them to a plate and add a little salt and pepper. Toss the butter in the hot pan and cook until it’s a deep amber and has a nutty fragrance. Drizzle over the sprouts.
- Serve immediately. This really isn’t a make ahead recipe because it’s best when fresh and hot. That said, the leftovers heat up nicely
And that, my friends, is all there is to make the best keto Brussels sprouts ever. Delicious!
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.