Buttered Brussels Sprouts

4.7 stars, average of 35 ratings

By Martina Slajerova, updated September 30 20174

Happy Holidays everyone! This is a fool-proof method of making Brussels sprouts that taste delicious, just perfect for the festive season. 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 cheese sauce.

0 hours, 35 minutes

Hands-on 5 minutes Overall 30-40 minutes

Nutritional values (per serving)

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)
juice from ¹/₂ lemon (~ 2 tbsp)
¹/₂ tsp salt (I like pink Himalayan)
freshly ground black pepper to taste

Suggestions for additional ingredients (use some or combine):

4-6 slices crisped up bacon or Pancetta
1 small diced & crisped up chorizo sausage
¹/₂ cup grated parmesan cheese
¹/₄ heavy whipping cream + ¹/₂ cup soaked dried porcini mushrooms
2 cloves garlic, crushed
1 medium white onion, sliced
¹/₄ cup toasted pine nuts
¹/₄ cup toasted cashew nuts
¹/₄ cup toasted flaked almonds
4 servings keto cheese sauce

When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).

Instructions

Preheat the oven to 200 °C/ 400 °F. Wash and halve the Brussels sprouts or quarter if too big.
Pour the melted ghee over the sprouts.
Drizzle with the lemon juice.
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 on the outside and tender inside. 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.
Enjoy!

Ingredient nutritional breakdown (per serving)

Net carbs	Protein	Fat	Calories
Brussels sprouts, fresh
6.4 g	4.2 g	0.4 g	54 kcal
Ghee
0 g	0 g	13.8 g	125 kcal
Lemon (juice), fresh
0.4 g	0 g	0 g	1 kcal
Salt, pink Himalayan rock salt
0 g	0 g	0 g	0 kcal
Pepper, black, spices
0 g	0 g	0 g	0 kcal
Total per serving
6.8 g	4.2 g	14.1 g	180 kcal

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Ginny one year ago #

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!

Martina @ KetoDiet one year ago #

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

Michelle 4 years ago #

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 😊

Martina @ KetoDiet 4 years ago #

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!