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 5 minutes Overall 30-40 minutes

Nutritional values (per serving, about 1 cup)

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.
   
2. Pour the melted ghee over the halved Brussels sprouts.
3. Drizzle with the lemon juice.
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.
6. Serve immediately or store in the fridge for up to 4 days. Reheat before serving.

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