Side dishes always seem to be tricky on Keto / low-carb diets. They always seem to feel the same and you can get bored easily.
I picked up some brussel sprouts (which the kids love sooooo much) and decided to add that to one of our weekday meals. I was surprised later when looking at the label that brussel sprouts are not the lowest carb vegetable – this recipe is 6 net carbs per serving. Not off-limits, but you would need to keep that in mind for a full meal carb count.
To help with bulking up the recipe and keeping carb count down, we added white radishes from our organic co-op. This is certainly not a required step, but it added some crunch and more volume (with minimal carb impact).
This is a great, quick side dish that can be completed in about around 15 minutes (with prep). We really liked the pop of the flavor with the balsamic vinegar at the end.
Balsamic Vinegar Brussel Sprouts
Great low carb side dish for the fall and winter months.
*Be aware* brussel sprouts are not the lowest carb vegetable. This side dish is 6 net carbs per serving, so not something you would eat every day.
Ingredients
- 1 16oz Package of Brussel Sprouts
- 1 Tbsp Olive oil
- 2 Tbsp Butter
- 2 Tbsp balsamic vinegar
- 2 White Radishes Optional
- Salt and Pepper to taste
Instructions
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Cut brussel sprouts in halves or quarters (depending on size).
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Heat up pan on high heat (we use a cast iron pan to get the carmelization) and then add olive oil. Once olive oil is hot, add vegetables. Let vegetables sit to brown, toss until multiple sides are browned.
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Sometimes it helps to steam the brussel sprouts a little to make them less hard. If yours still seem a bit hard, add a 1/4c of water and put a lid over the pan for a few minutes. This will also make them a beautiful bright green!
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Once water is evaporated, add butter and coat vegetables. Next, add the balsamic vinegar and toss to coat in the pan. Turn off heat and season with salt and pepper to taste.
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