Garlic Butter Keto Brussels Sprouts - A Quick & Easy Low-Carb Side Dish

Garlic Butter Keto Brussels Sprouts – A Quick & Easy Low-Carb Side Dish

Fresh brussels sprouts on a wooden cutting board, minced garlic in a bowl, and butter on a dish in a modern kitchen with green subway tile backsplash and warm earthy color grading.

🕒 KEY INFO

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

• Servings: 3-4

• Difficulty: Easy

• Diet: Keto, Low-carb, Gluten-free, Paleo-friendly

EQUIPMENT NEEDED

Large non-stick skillet (or cast iron pan)
Sharp knife
Cutting board
Alternative: Oven-safe dish if roasting

INGREDIENTS

1 pound (450g) Brussels sprouts, trimmed and halved
1/2 cup (115g) butter [substitute: coconut oil for dairy-free]
4 tablespoons fresh minced garlic [substitute: 2 tsp garlic powder]
Salt and pepper to taste
Optional: 1/2 teaspoon red pepper flakes

METHOD

Trim Brussels sprouts by cutting off the woody stems and removing any yellowed outer leaves. Halve each sprout.
Heat your skillet over medium heat (350°F/175°C).
Add butter and let it melt completely until it starts to bubble gently.
Add minced garlic and sauté for 1 minute until fragrant but not brown.
Place Brussels sprouts cut-side down in a single layer.
Cook for 5-7 minutes without moving until the bottom is golden brown.
Flip sprouts and cook for another 5 minutes until tender when pierced with a fork.
Season with salt and pepper to taste.

Modern green-tiled kitchen with marble countertops, wooden utensils, cream ceramic bowls, and copper pots, featuring a skillet on a stovetop with melting aromatic garlic butter, shot from a 45-degree angle with a canon 5d mark iv.

CRUCIAL TIPS

Don’t overcrowd the pan – work in batches if needed
Look for bright green sprouts with tightly packed leaves at the store
Never cover while cooking – this ensures crispy rather than soggy sprouts

STORAGE & REHEATING

Store in an airtight container for up to 3 days
Reheat in skillet over medium heat for best results
Not recommended for freezing

Brussels sprouts sizzling in pan on modern kitchen countertop under natural daylight

COMMON MISTAKES TO AVOID

Overcooking (leads to bitter, mushy sprouts)
Using wet sprouts (prevents proper browning)
Adding garlic too early (it will burn)

VARIATIONS

Flavor Boosters:

Add crumbled bacon
Sprinkle with parmesan cheese
Drizzle with balsamic glaze
Top with toasted pine nuts

Alternative Cooking Method:

For oven roasting: Toss prepared sprouts with melted butter and garlic, spread on a baking sheet, roast at 400°F/200°C for 20-25 minutes, flipping halfway through.

Professional food photography of caramelized brussels sprouts in a modern kitchen with white marble countertops, wooden utensils, and cream-colored ceramic bowls, shot with natural daylight.

I’ve been perfecting this recipe for years in my professional kitchen, and these sprouts convert even the strongest Brussels sprout skeptics. The key is achieving that perfect golden-brown crust while maintaining a tender interior – it’s all in the timing and temperature control.

NUTRITION INFO

Net Carbs per serving: 5g

Calories per serving: 180

Protein: 4g

Fat: 15g