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!
- 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 monk fruit (I use this brand) code PEACE for 20% off
- 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.
Tip: This dressing is also great with shaved raw Brussels sprouts as a cold salad.
net carbs per serving: 4.5g
- 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