Keto Shredded Brussels Sprouts

Brussels sprouts. You’ve probably heard their love-it-or-hate-it reputation, right? These little green veggies have been around forever—we’re talking back to the 13th century in Belgium. But let’s be real, they don’t have to be the bitter nightmare from your childhood. With the right recipe (like this one), they can be transformed into something you’d actually look forward to eating.

This Keto Shredded Brussels Sprouts recipe hits all the right notes: salty, savory, with a little sweet. Parmesan cheese, bacon grease, and a drizzle of balsamic glaze? Yes, please. It’s simple, quick, and the perfect low-carb side dish for your next meal.

Quick Recipe Highlights

• Time Needed: 15–20 minutes
• Servings: 4–6 (adjust as needed)
• Difficulty: Super easy
• Tools You’ll Need:
• A food processor (or just a knife if you’re feeling old-school)
• A big skillet
• A spatula

Pro Tip: Want to save time? Pre-shred your Brussels sprouts a day or two before cooking.

Ingredients List (with Easy Swaps)

Here’s everything you’ll need:

• 1½ pounds Brussels sprouts, shredded
• 1 cup Parmesan cheese, grated
• 2 tablespoons bacon grease (sub with olive or avocado oil if needed)
• 2 tablespoons butter
• ½ teaspoon garlic salt
• ¼ teaspoon red pepper flakes
• Optional: A drizzle of balsamic glaze or balsamic vinegar

Notes & Substitutions:

• No bacon grease? No problem. Olive or avocado oil works great.
• Going vegetarian? Use plant-based butter and skip the bacon grease.
• Love shortcuts? Pre-shredded Brussels sprouts save time, but they’re not always the freshest.

How to Make It

Step 1: Shred the Brussels Sprouts

Trim off the ends and peel away any funky outer leaves. Then shred them up using a food processor or slice them thin by hand. Aim for thin ribbons—it’s all about getting even slices that cook perfectly.

Step 2: Heat Things Up

Melt your butter and bacon grease in a large skillet over medium heat. Toss in the garlic salt and red pepper flakes. Let the flavors blend, but don’t let the butter brown—just fragrant and melted is the goal.

Step 3: Sauté Time

Add the shredded sprouts to the skillet. Stir them around to coat them in all that buttery, bacon-y goodness. Cook for about 8–10 minutes, stirring occasionally. Look for golden edges, but keep them a little crisp.

The Goal? Crispy, golden bits with tender ribbons. Overcrowd the pan? You might end up steaming, not sautéing.

Step 4: The Cheesy Finale

Take the skillet off the heat and toss in the Parmesan. Stir gently (you don’t want to break up the sprouts too much). The residual heat melts the cheese just enough to coat everything in creamy deliciousness.

Step 5: The Finishing Touch

This part’s optional, but trust me, it’s worth it: Drizzle a bit of balsamic glaze on top before serving. If you don’t have glaze, a splash of balsamic vinegar adds tang without the sweetness.

Ways to Customize It

Here’s how to make this dish your own:

• Vegetarian Swap: Use olive oil or plant-based butter instead of bacon grease.
• Dairy-Free Option: Skip the Parmesan, and sprinkle in a little nutritional yeast for a cheesy vibe.
• Turn Up the Heat: Add more red pepper flakes. Or none, if spice isn’t your thing.
• For Fancy Occasions: Top with toasted almonds or crispy pancetta.

How to Serve & Store

• Perfect Pairings: This dish is a great match for roasted chicken, steak, or grilled salmon. It’s also a killer addition to holiday meals—think Thanksgiving or Christmas.
• Leftovers: Store in an airtight container for up to 3 days. Reheat in a skillet to bring back that crisp. (Avoid the microwave unless you like soggy sprouts.)

This recipe is a keeper—an easy, keto-friendly side dish with big flavors and no fuss. Who knew Brussels sprouts could be this good? Give it a try, and you just might turn your dinner table into a sprout-loving fan club. Happy cooking!

Print