Low-Carb Buttered Brussels Sprouts

4.7 stars, average of 35 ratings

By Martina Slajerova, updated August 11 20204

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.

0 days, 0 hours, 35 minutes

Hands-on 5 minutes Overall 30-40 minutes

Serving size about 1 cup

Allergy information for Low-Carb Buttered Brussels Sprouts

✔ Gluten free

✔ Egg free

✔ Nut free

✔ Nightshade free

✔ Pork free

✔ Avocado free

✔ Coconut free

✔ Fish free

✔ Shellfish free

Pescatarian

Vegetarian

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

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.
Pour the melted ghee over the halved Brussels 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 (more if you prefer yours charred) 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.
Serve immediately or store in the fridge for up to 4 days. Reheat before serving.

Ingredient nutritional breakdown (per serving, about 1 cup)

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, about 1 cup
6.8 g	4.2 g	14.1 g	180 kcal

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Ginny 3 years ago # Reply

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 3 years ago # Reply

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

Michelle 6 years ago # 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 😊

Martina @ KetoDiet 6 years ago # 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!