Keto Shredded Brussels Sprouts

Keto Shredded Brussels Sprouts have become a go-to favorite in my kitchen thanks to their rich flavor and quick cook time. They pair savory parmesan and buttery goodness with a finishing drizzle of tangy balsamic for a side dish no one can resist even the picky eaters in my family ask for seconds.

I started making this recipe when I first jumped into keto eating and I was amazed at how Brussels sprouts could taste this delicious with just a few easy upgrades like bacon grease and fresh parmesan.

Ingredients

• Brussels sprouts: shredded as fine pieces cook quickly and soak up flavor look for sprouts that are firm and bright green
• Parmesan cheese: freshly grated melts smoothly and gives nutty salty depth shop the cheese counter for high quality wheels
• Bacon grease: adds smoky richness and gives the dish amazing body save some from breakfast for cooking
• Butter: unsalted for creamy flavor and glossy texture choose European style if you can for extra richness
• Garlic salt: seasons the sprouts throughout and infuses an aromatic kick choose a blend with dried parsley if available
• Red pepper flakes: bring a gentle heat and extra layer of interest crush them yourself for fresher taste
• Balsamic reduction: optional but finishes everything off with a sweet savory glaze look for a thick syrupy reduction not vinegar if possible

Step-by-Step Instructions

Prep the Brussels Sprouts:

First wash your Brussels sprouts thoroughly trim off the ends and peel away any tough outer leaves Feed them into a food processor with a shredder attachment and process until finely shredded If you do not have a food processor use a sharp knife to thinly slice or buy pre-shredded Brussels sprouts from the grocery store

Heat the Skillet:

Place a large heavy-bottomed skillet on the stove and turn the heat to medium Add the bacon grease and butter letting them melt together completely Wait until you see the fat just beginning to shimmer before moving to the next step This ensures even sautéing

Sauté Brussels Sprouts:

Add the shredded Brussels sprouts into the hot skillet Sprinkle over the garlic salt and red pepper flakes Toss everything well so each piece is coated then spread the mixture out in an even layer Let it cook gently stirring every two to three minutes for about eight to ten minutes until the sprouts turn golden and slightly crispy around the edges Avoid over stirring as you want some caramelized bits for maximum flavor

Finish and Serve:

Once the sprouts have cooked through but still have a bit of bite remove the pan from the heat Stir in all the grated parmesan cheese so it melts and coats the greens evenly Right before serving drizzle a ribbon of balsamic reduction over the top or use a splash of balsamic vinegar for tang Mix once more and serve hot

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What I love most about this dish is the buttery parmesan crust that forms when the cheese hits the hot sprouts It always reminds me of Sunday dinners when my family would fight over the crispy bits left in the skillet So now I make a double batch just to guarantee no one misses out

Storage Tips

Cool any leftovers completely before placing in an airtight container Brussels sprouts keep fresh in the fridge for three days When reheating use a skillet instead of the microwave for best texture this brings back a bit of that just-made crispness

Ingredient Substitutions

No bacon grease Use olive oil for a lighter touch or leftover pan drippings for extra flavor Out of parmesan swap in aged asiago or pecorino romano Always try to use freshly grated cheese for smooth melting

Serving Suggestions

This dish shines next to grilled chicken roast beef or any hearty protein Top with a fried egg for a brunch twist or layer it into a veggie-packed breakfast bowl For added crunch sprinkle toasted walnuts over each serving

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A Bit of Brussels Sprouts History

Brussels sprouts earned their name from the city where they were cultivated as early as the 16th century While the old fashioned boiled version has a bad reputation modern stovetop techniques give them new life By shredding and sautéing you unlock their natural sweetness and cut any bitterness making converts out of even the biggest skeptics

Recipe FAQs

→ Can I shred Brussels sprouts without a food processor?

Yes, you can use a sharp knife to thinly slice the Brussels sprouts or buy pre-shredded options from the store.

→ Is it necessary to use both butter and bacon grease?

Using both adds more flavor and richness, but you can use just one if preferred or depending on dietary needs.

→ Are there alternatives to balsamic reduction?

Balsamic vinegar is a great substitute if balsamic reduction is not available. Adjust to taste preference.

→ What main dishes pair well with this side?

This savory Brussels sprouts dish pairs well with roasted meats, grilled chicken, or fish for a balanced meal.

→ How do I store and reheat leftovers?

Store in an airtight container in the fridge for up to three days, and reheat gently in a skillet or microwave.