Pan-frying or oven-roasting Brussels sprouts takes away a lot of their bitter flavor. Pairing the sprouts with this creamy Dijon cider dressing is a match made in heaven. Think honey mustard without the added carbs from honey. Best of all, you can have these on the table in 30 minutes or less.
Ingredients
- olive oil
- Brussels sprouts
- salt and pepper
- sour cream
- Dijon mustard
- apple cider vinegar
- sweetener
How to cook Brussels sprouts
Brussels sprouts were my childhood torture food. My mom would boil them until they were brown and mushy and then over season them with salt. It was truly awful. Please do us both a favor and DON'T BOIL YOUR SPROUTS!
So how should you cook them? Roast them in the oven on a sheet pan, pan-fry them, or toss them in the air-fryer. These are my three favorite ways to cook them. All three of those methods will leave you with a perfectly crisp-tender center and a nice char on the outside.
Need a little inspiration? Check out these recipes - Balsamic Roasted Brussels Sprouts with Maple Bacon and Skillet Roasted Brussels sprouts with Garlic Parmesan Cream Sauce and Bacon
Substitutions and Variations
- In place of the olive oil, you could also use avocado oil, butter flavored coconut oil, coconut oil, ghee or butter
- Not a fan of sprouts? This recipe would also be amazing with broccoli
- For a dairy free version, you could substitute mayo in place of the sour cream and add a little more vinegar
- If you don't have dijon mustard, stone ground or spicy brown are great options
- While apple cider vinegar really is the best vinegar for this recipe, you could substitute apple cider or even hard cider
- If you aren't a fan of monk fruit, you can use your low carb sweetener of choice.
More Keto Side Dish Recipes
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Brussels Sprouts with Creamy Dijon Cider Dressing
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
These aren’t the mushy, overcooked sprouts of your childhood. At least that’s how Brussels sprouts were served in my home when I was growing up. Pan-frying or oven-roasting Brussels sprouts takes away a lot of that bitter flavor profile they are known for, and mushiness is no longer an issue. Pairing the sprouts with this creamy Dijon cider dressing is a match made in heaven. Think honey mustard without the added carbs from honey. Yum!
Ingredients
- 2 tablespoons olive oil
- 2 pounds fresh Brussels sprouts, quartered
- Sea salt and ground black pepper
- ½ cup full-fat sour cream
- 3 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 teaspoons powdered sweetener (I use this brand)
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the Brussels sprouts and sprinkle generously with salt and pepper. Cook until the sprouts have a nice char on all sides and are crisp- tender, about 10 minutes.
- While the Brussels sprouts are cooking, make the dressing: In a large bowl, mix together the sour cream, Dijon mustard, vinegar, and erythritol.
- Toss the cooked Brussels sprouts in the dressing before serving. Store leftovers in the refrigerator for up to 1 week.
Notes
Tip: This dressing is also great with shaved raw Brussels sprouts as a cold salad.
net carbs per serving: 4.5g
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dishes
- Method: Pan-fried
- Cuisine: American
Nutrition
- Calories: 110
- Fat: 7g
- Carbohydrates: 10g
- Fiber: 4.5g
- Protein: 4g
Keywords: brussel sprout recipes, keto recipes, low carb side dish recipes, keto Brussels sprouts, vegetarian keto
Kathryn says
I made this two nights ago with shaved brussels. I blanced the sprouts for just a minute and served it warm. We' ate it cold the next day and it was fantastic! Thanks for another delicious dish, Kyndra!
★★★★★
Sarah Wallace says
We made as part of the Easter series and loved them!
★★★★★