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Brussels Sprouts with Creamy Dijon Cider Dressing

  • Author: Kyndra Holley
  • Total Time: 30 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free


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!



Units Scale
  • 2 tablespoons olive oil
  • 2 pounds fresh Brussels sprouts, quartered
  • Sea salt and ground black pepper
  • 1/2 cup full-fat sour cream
  • 3 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons powdered sweetener (I use this brand)


  1. 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.
  2. While the Brussels sprouts are cooking, make the dressing: In a large bowl, mix together the sour cream, Dijon mustard, vinegar, and erythritol.
  3. Toss the cooked Brussels sprouts in the dressing before serving. Store leftovers in the refrigerator for up to 1 week.


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


  • 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