Keto Butter Sauteed Brussels Sprouts

Keto Butter Sauteed Brussels Sprouts is a quick and delicious Keto side recipe that can be made right before serving with any main protein dish. Fresh Brussels Sprouts are sliced in half and seared on the flat sides in plenty of butter until nicely golden brown. The flavor is so delicious you will not believe this side dish is made with three ingredients (including salt!)

What kind of Brussels sprouts should I use?

Please use large fresh Brussels sprouts, not frozen. Frozen will not sear well at all.

What kind of butter should I use?

Regular salted butter is used because the flavor is so clean and delicious. However, if butter is an issue with you, please use ghee.

What kind of pan should I use?

Please use a large nonstick pan or a large stainless steel pan.

Serving suggestions

Feel free to serve this Keto Butter Sauteed Brussels Sprouts with Low Carb Classic Pot Roast:

https://www.carbmanager.com/recipe/low-carb-classic-pot-roast.

Net Carbs

5.7 g
Fiber

4.3 g
Total Carbs

10.1 g
Protein

3.9 g
Fats

6.7 g

105 cals

Quantity

Serving Size

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Brussels sprouts, raw

1 lb
Ghee

2 tbsp
Coarse Kosher Salt

0.25 tsp

Step 1

Slice the stems off washed Brussels sprouts and then cut each in half lengthwise. Set them aside while you heat the pan.
Step 2

Heat a large skillet over medium heat until hot. Add the butter and quickly swirl the butter to melt it. Be sure the fat is covering the entire pan. Add the cut Brussels Sprouts cut side down. You can allow them to touch each other. Try to fit in as many sprouts as possible. Not all will fit, and that is ok. Add any remaining sprouts on top. Allow the Brussels sprouts to cook for 2-3 minutes until golden brown on the bottom. Feel free to turn the heat down slightly if they are cooking too quickly.
Step 3

Once they are browned on the bottom, add the kosher salt and start tossing the sprouts. Continue tossing the sprouts occasionally until they are cooked through about 3-4 more minutes, or cook them to your liking (softer or crunchier).