Low-Carb Buttered Brussels Sprouts

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.

Step-by-step

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.

   

Recipe

Low-Carb Buttered Brussels Sprouts

★★★★★4.7 (35 ratings)

These simple butter roasted Brussels sprouts are perfect side to roast pork, turkey or lamb.

Hands on

5m

Overall

40m

Servings

4

6.8 g

Net carbs

4.2 g

Protein

14.1 g

Fat

180

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings

US + metricMetricUS

PrintPinRate

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.

Nutrition per serving, about 1 cup

Carbs 16%Protein 10%Fat 74% of calories

Net carbs

6.8 g

Total carbs

11.6 g

Fiber

4.8 g

Sugars

2.9 g

Protein

4.2 g

Fat

14.1 g

Saturated fat

8.3 g

Calories

180 kcal

Sodium

320 mg · 13.9% RDA

Magnesium

31 mg · 7.66% RDA

Potassium

522 mg · 26.1% EMR

Nutrition by ingredient

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

Serving size about 1 cup

• Gluten free
• Egg free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian