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Low-Carb Buttered Brussels Sprouts

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Happy Holidays everyone! This is my favourite way to cook Brussels sprouts - drizzled with butter and lemon juice. Super simple and full of flavour!

I like them plain and served with crispy roast turkey but you can add Pancetta, grated parmesan cheese or toasted pine nuts, cashew nuts and flaked almonds. They also taste amazing with cream and wild mushrooms and are great when served with my Keto Cheese Sauce.

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Hands-on Overall

Nutritional values (per serving, about 1 cup)

Net carbs6.8 grams
Protein4.2 grams
Fat14.1 grams
Calories180 kcal

Calories from carbs 16%, protein 10%, fat 74%

Total carbs11.6 gramsFiber4.8 gramsSugars2.9 gramsSaturated fat8.3 gramsSodium320 mg(14% RDA)Magnesium31 mg(8% RDA)Potassium522 mg(26% EMR)

Ingredients (makes 4 servings)

  • 1.1 lb Brussels sprouts (500 g/ 17.6 oz)
  • 1/4 ghee, melted (make your own) or butter (55 g/ 1.9 oz)
  • 2 tbsp juice fresh lemon juice (30 ml)
  • sea salt and black pepper, to taste

Instructions

  1. Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Wash and halve the Brussels sprouts or quarter if too big.
    Low-Carb Buttered Brussels Sprouts
  2. Pour the melted ghee over the halved Brussels sprouts. Low-Carb Buttered Brussels Sprouts
  3. Drizzle with the lemon juice. Low-Carb Buttered Brussels Sprouts
  4. Season with salt and pepper and mix well to allow the oil & seasoning everywhere and place in the oven and bake for 25-35 minutes until crispy (more if you prefer yours charred) on the outside and tender inside.
  5. Mix once or twice to ensure even cooking. The exact cooking time depends on the size of the Brussels sprouts. If you cut them in quarters, it will take less time to cook. Low-Carb Buttered Brussels Sprouts
  6. Serve immediately or store in the fridge for up to 4 days. Reheat before serving. Low-Carb Buttered Brussels Sprouts

Ingredient nutritional breakdown (per serving, about 1 cup)

Net carbsProteinFatCalories
Brussels sprouts, fresh
6.4 g4.2 g0.4 g54 kcal
Ghee
0 g0 g13.8 g125 kcal
Lemon (juice), fresh
0.4 g0 g0 g1 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Pepper, black, spices
0 g0 g0 g0 kcal
Total per serving, about 1 cup
6.8 g4.2 g14.1 g180 kcal
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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (4)

Omg I juat made these and added 3 cloves of crushed garlic and some additional pepper and wow. Sooo good! My boyfriend who hated them now likes them! Yay!

Reply

Oh that is amazing, I'm glad he changed his mind! 😊

Reply

I actually used to hate brussels sprouts but that has changed with keto. I've heard that in the UK they started a new type of sprouts which tastes less bitter and more sweet... maybe that's why we eat more BS than ever before :-D Thanks for the recipe, have to try BS with lemon 😊

Reply

That's interesting, I've always liked Brussels sprouts and I think it's mainly the cooking method that affects their taste. Lemon or lime - both work great!  

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