Keto Shredded Brussels Sprouts (Print-Friendly Version)
Savory sautéed Brussels sprouts with parmesan and balsamic, ideal for a quick low-carb side.
# What You’ll Need to Make This:
→ Main Ingredients
01 -
680 grams Brussels sprouts, shredded
02 -
100 grams grated parmesan cheese
→ Fats
03 -
28 grams bacon grease
04 -
28 grams unsalted butter
→ Seasonings
05 -
2.5 grams garlic salt
06 -
0.5 grams red pepper flakes
→ Optional Garnish
07 -
Balsamic reduction or balsamic vinegar, for drizzling
# How to Prepare:
01 -
Clean Brussels sprouts thoroughly and trim the ends. Shred using a food processor with slicing attachment, a sharp knife, or use pre-shredded Brussels sprouts.
02 -
Set a large skillet over medium heat. Add butter and bacon grease, allowing both to melt and combine.
03 -
Add shredded Brussels sprouts to the skillet. Season with garlic salt and red pepper flakes. Toss well to ensure even coating with fats and seasoning.
04 -
Sauté for 8 to 10 minutes, stirring occasionally, until Brussels sprouts are just tender and beginning to brown slightly.
05 -
Remove skillet from the heat. Add grated parmesan cheese and stir until thoroughly combined.
06 -
Transfer to a serving bowl. Optionally drizzle with balsamic reduction or balsamic vinegar before serving.
# Extra Tips:
01 -
For best results, cook Brussels sprouts just until tender to preserve their texture and colour.
02 -
Balsamic reduction adds depth and a hint of sweetness; substitute with balsamic vinegar if unavailable.