Keto Shredded Brussels Sprouts
Crispy, cheesy, and loaded with bold flavors, this keto-friendly shredded Brussels sprouts recipe will turn even the biggest sprout skeptics into fans. Perfect as a quick side dish or a crowd-pleaser at holiday dinners, it’s packed with Parmesan, savory bacon grease, and a hint of balsamic glaze for a sweet-tangy finish.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4–6 1x
- Category: Side Dish
- Cuisine: Keto, Low-Carb
Ingredients
- 1½ pounds Brussels sprouts, shredded
- 1 cup Parmesan cheese, grated
- 2 tablespoons bacon grease (or olive/avocado oil)
- 2 tablespoons butter
- ½ teaspoon garlic salt
- ¼ teaspoon red pepper flakes
- Optional: Balsamic glaze or vinegar for finishing
Instructions
Trim ends and remove outer leaves. Shred into thin ribbons using a food processor or slice by hand with a sharp knife.
Melt butter and bacon grease in a large skillet over medium heat. Add garlic salt and red pepper flakes, stirring until aromatic.
Add shredded Brussels sprouts to the skillet. Stir to coat and cook for 8–10 minutes, stirring occasionally, until softened and lightly golden.
Remove skillet from heat and stir in Parmesan cheese. Toss gently to coat sprouts evenly.
Optional: Drizzle balsamic glaze or a splash of balsamic vinegar over the finished dish for added flavor. Serve warm.
Notes
Serving Suggestions
- Pair as a side for roasted chicken, steak, or salmon.
- Great for holidays alongside low-carb stuffing or mashed cauliflower.
Tips & Tricks
- Avoid overcrowding the skillet to ensure crispy edges instead of steaming.
- For extra crunch, add toasted nuts like almonds or pecans before serving.
Storage & Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat on medium heat in a skillet to restore crispness; avoid microwaving to prevent sogginess.
Find it online: https://ketorecipesnow.com/keto-shredded-brussels-sprouts/