The best keto Brussels sprout recipe
The key to delicious Brussels sprouts is all in how you prepare them. I spent the first 30 years of my life detesting Brussels sprouts all because of the way they were cooked in my home, growing up.
This low carb side dish recipe comes with quite the back story... When I was a child, the quickest way to turn me off of my dinner was to serve brussels sprouts. In my underdeveloped brain, it was the equivalent of torture. I was not allowed to leave the table until I cleaned my plate.
There were nights when I would literally spend hours at the table staring at and rolling around the soggy brussels sprouts on my plate. When I was desperate to leave the table, I would attempt to get them down without tasting them. I would try to puff my cheeks up with air and chew them without letting them touch my tongue.
When that didn't work, I would take a big swig of my no longer cold milk and try to wash them down. I gagged every time. EVERY.TIME!
How to cook Brussels sprouts
Here was the problem... My mother would buy frozen brussels sprouts and then boil them until they were a soggy, flavorless mess. They were so overcooked that they weren't even green anymore. It took me years into adulthood to recover from this trauma and really give brussels sprouts their day in court. When cooked properly, they have a wonderful crisp-tender texture with a subtle sweetness. Of course, adding bacon and cream to the mix never hurts. Do you have a food from your childhood that traumatized you? Be sure to also check out my Balsamic Roasted Brussels Sprouts with Maple Bacon recipe. If you are looking for other low carb, keto, gluten free and paleo side dishes, I've got you covered. I have an entire section of low carb side dish recipes.
Skillet Roasted Bacon Brussels Sprouts with Garlic Parmesan Cream Sauce
- Yield: 6 Servings 1x
Ingredients
For the brussels sprouts
- 6 slices thick cut bacon
- 1 ½ lbs brussels sprouts, cleaned and halved
- 2 tbsp butter or ghee (get it here)
- 1 tbsp minced onion flakes
For the sauce
- ½ cup heavy cream
- ½ cup Parmesan cheese, grated
- 3 cloves garlic, minced
- sea salt, to taste
- a generous amount of cracked black pepper
Instructions
For the brussels sprouts
- In a large cast iron skillet, over medium-high heat, cook the bacon until crispy. Remove the bacon from the pan, crumble and set aside. Retain the drippings.
- To the bacon drippings in the skillet, add butter. Once the butter has melted, add brussels sprouts and minced onion flakes.
- Saute, tossing occasionally until the brussels sprouts are crisp-tender and golden brown. Add the crumbled bacon back to the pan and toss with the brussels sprouts.
For the sauce
- In a small sauce pan, over medium-high heat, add heavy cream, Parmesan cheese, garlic, sea salt and cracked black pepper.
- Bring to a boil and reduce heat to low. Stirring occasionally, let simmer and thicken.
- Pour over top of the roasted brussels sprouts.
- Serve and enjoy!
Notes
Per Serving - Calories: 173 | Fat: 12g | Protein: 7.5g | Total Carbs: 11g | Fiber: 4.5g | Net Carbs: 6.5g
***Please note that nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels***
Penny says
How did you know I just bought Brussel sprouts at the grocery store yesterday????? must try this recipe!
Valeria Dombiak-Woelfel says
my first time trying brussel sprouts. I steamed them in the microwave for 4 min as i read on the internet it takes away bitterness... is it true? anyway cooked them after with your recipe and I loved them! definitely a keeper
Rhonda says
OMG just made these today for early Thanksgiving dinner and they were amazing! Only thing I would do different next time would be not put the onion flakes in at the beginning but after the brussel sprouts have cooked a few mins. They were a little burned but still very good????
KalynsKitchen says
Just letting you know I included this recipe today for my weekly Low-Carb Recipe Love on Friday post featuring brussels sprouts! (I leave these comments partly so I will know I have featured this recipe in case I come across it again!) Hope a lot of my readers will enjoy trying it!
Kay Berggren says
Just made this and it was delicious!! It was our entire meal! Made a bit more cream sauce. Thank you for posting!!! ????????
sabina says
Wax beans. OMG! as a 7 yo, visiting relatives, i thought they were french fries. Let me tell you wax beans do NOT. TASTE. LIKE. FRENCH. FRIES. No matter how much ketchup you use.
Kelly says
This is one of the best things I've ever eaten - SO good!
Christine says
What is a "minced" onion flake? I've head of onion flakes, but do you buy them minced or do you mince them yourself before cooking?
Peace Love and Low Carb says
It is in the seasoning aisle. It may say minced onion flakes, dehydrated onion flakes, dried minced onion.
Bettie says
I am throughly confused! Why is everyone commenting about Liver & Onions??? I don't find any recipes concerning this dish but would like a good recipe. As a child, my school cafeferia make a very delicious dish where the liver and onions were covered with a very tasty gravy sauce. Where am I missing this?
Cyndi Lompert says
i cook my bacon and onions first. Then dredge calves liver in flour, thyme, salt and pepper. Pan fry and then put in a pan in the oven at 200 to keep warm. Then to the drippings add some dry red wine and some beef stock, fresh thyme, salt and pepper to taste. Cook down and if not thick enough add some of the left over flour from the dredge. Dont add the liver back into the gravy cuz the flour dredging sucks it all up. plate the liver, cover with bacon and onions and spoon the gravy over. serve with mashed potatoes and haricot verts. Yummy!!!
Erica says
These are fantastic! I've been so tired of green beans and broccoli. I'm not a fan of peppers or mushrooms so in the winter the summer veggies just aren't as fresh. I order Brussels sprouts in restaurants all the time and now I can add them to my rotation at home! Thanks 🙂 never realized it was so easy