These delicious Balsamic Glazed Brussels Sprouts are SO tender and full of flavor! Only 7 simple ingredients and about 15 minutes are needed for this versatile, healthy recipe.
Low-Carb Balsamic Brussels Sprouts
This Balsamic Glazed Brussels Sprouts recipe is going to have a new place on the menu rotation — It’s convenient, healthy, and delicious! You won’t dirty many dishes, and it can easily pair with tons of different proteins and flavors.
Why you’ll love it:
- Quick – This recipe doesn’t take a ton of prep time–Simply wash and halve your brussels. It takes about 10 minutes for them to become perfectly tender, so this is an, easy fast side dish that won’t take too much effort or time.
- Versatile – Balsamic vinegar and parmesan are two bold flavors that work well with tons of different flavors! Pair this with herby dishes or even ginger-heavy cuisines for great, complex flavors. You could easily serve this with chicken, pork, beef, seafood, or plant-based proteins, too!
- Healthy – It’s great to find a recipe that really lets the beauty of a vegetable shine! The glaze is simple and helps balance the bitterness of brussels sprouts. This is a low-carb recipe that packs a ton of Vitamin C with a dose of good fats for energy. A serving has under 200 calories and about 8 net carbs.
Balsamic Glazed Brussels Sprout Ingredients
Here’s a quick overview of what you’ll need for this recipe. Keep scrolling down to the printable recipe card for the exact measurements.
- Brussels sprouts & Avocado oil – When picking out brussels, try to pick ones that have tightly layered leaves. Smaller sprouts are likely to be sweeter and more tender than larger ones. You can use olive, coconut, or vegetable oil if you prefer.
- Balsamic vinegar & Monk fruit sweetener – We’ll combine these to make a sauce that cooks down to a glossy glaze over the tender brussels sprouts. Replace monk fruit with any granular sweetener you prefer.
- Salt, Pepper, & Shaved parmesan cheese – Simple flavorings to allow the brussels and balsamic glaze shine! I love the flavor-punch from the shaved parmesan cheese, but you could replace this with shredded if you prefer. I don’t think grated parmesan cheese would give the best texture.
You’ll need a small mixing bowl, a whisk, a large pan, and a stove for this recipe.
How to make balsamic brussels sprouts
This recipe is simple and great for beginners! Here’s a step-by-step guide to making this easy side dish in about 15 minutes.
Sear sprouts
Heat a large skillet over medium heat, then add the brussels sprouts–cut side down–in a single layer. Cook for 3-4 minutes, then toss them and continue to cook for another 2-3 minutes.
Add sauce
In a small bowl, whisk together the balsamic vinegar and monk fruit sweetener. Pour it into the pan with the brussels sprouts, tossing to coat. Continue cooking for 1-2 minutes, then sprinkle with salt, pepper, and shaved parmesan cheese. Serve immediately.
How to serve Balsamic Glazed Brussels Sprouts
The sprinkle of freshly-shaved parmesan over these glazed sprouts is the perfect, simple garnish right before serving them hot! Here are some ideas for enjoying these brussels sprouts all year long!
- Busy Weeknight – Throw these sprouts with super-quick Air Fryer Salmon, no-cook marinated mozzarella, and 4-ingredient keto lemon drop for a healthy, delicious meal with very little work in just 15 minutes.
- Date Night – We love spooning them alongside some thick-cut pork chops and a keto dinner roll with a Blackberry Bourbon Smash for a full date-worthy meal at home!
- Meatless Mondays – For a delicious vegetarian meal, pair these brussels sprouts with this Tomato Galette and some Green Bean Fries! Add a Rosemary Gin Fizz to play up the herby complements.
- Holiday Celebrations – Enjoy these brussels, a crockpot turkey breast, low-carb cranberry sauce, and a keto sausage stuffing for a keto-friendly holiday spread anyone would love.
Store
Leftovers are best kept in an airtight container in the fridge up to 3 days. I don’t recommend freezing this as the brussels get very mushy and can’t hold up to the freezing/reheating process.
Reheat
You could easily reheat these in a skillet (medium, 1-2 minutes per side), in the oven (sheet pan, 350 degrees for 5+ minutes), or the air fryer (350 degrees F for 2-5 minutes). The smaller the portion, the quicker it will reheat. I would avoid the microwave as it can turn the brussels mushy and can produce a strong odor.
If you love this easy veggie, check out these simple keto brussels sprout side dishes!
- Cheesy Brussels Sprouts and Bacon – This is a super satisfying side dish that might get all the attention at dinner! Under 5 net carbs and super filling.
- Smashed Brussels Sprouts – These get nice and crispy around the edges! We love the lemon aioli with these, but they’re also great with queso.
- Air Fryer Brussels Sprouts – These are cooked simply in soy sauce, then dipped in an easy, creamy sesame sauce! Topped with nuts for a crunch, this is like a restaurant-quality dish at home.
- Perfect Roasted Brussels Sprouts – Bring out all the best flavors of brussels sprouts without weighing them down with a ton of toppings! This easy dish gets the perfect texture.
- Shaved Brussels Sprout Salad – This is the perfect no-cook option for lunches or potlucks! It’s quick, hearty, and full of great flavors and textures.
Brussels Sprouts FAQ
Yes, this is the only way to ensure an even cook. If you layer them, Some parts may start to steam and overcook while other areas may be underdone and bitter. Depending on the size of your sprouts, a 10- or 12-inch pan will likely be able to fit them all. If you have a smaller pan, simply cook in batches and keep the cooked portion warm in the oven at 175 degrees.
No, you can use any granulated sweetener. Swerve is another great low-carb option. If you’re not low-carb, feel free to use sugar.
Romano would give a similar flavor and texture. Feta is much softer and likely to melt a bit, but it would give a nice tangy flavor that I think would work nicely with the balsamic vinegar.
Balsamic Glazed Brussels Sprouts
Ingredients
- 1 lb brussels sprouts halved
- 3 tbsp avocado oil
- 3 tbsp balsamic vinegar
- 1 tsp monk ruit sweetener
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ cup shaved parmesan cheese
Instructions
- Heat the oil in a large skillet over medium heat. Add the Brussels sprouts flat side down in a single layer, and cook for 3-4 minutes, then toss them and continue to cook for another 2-3 minutes.
- In a small bowl, whisk together the balsamic vinegar and monk fruit, then pour it into the pan with the Brussels sprouts. Cook for 1-2 minutes, then sprinkle with salt, pepper, and parmesan cheese. Serve!
Notes
- These are slightly sweet with lots of flavor from the balsamic vinegar and parmesan cheese!
- You can sub in regular sugar instead of the monk fruit sweetener.
- If you use a smaller pan, you may have to do the brussels sprouts in batches. They need to be browned in 1 layer, otherwise they won’t cook evenly.
- Brussels sprouts tend to lose their leaves as they cook. That’s totally normal, but don’t overcook them or they’ll turn to mush and lose their shape!
- Store leftovers in the fridge for up to 3 days.
