Keto Creamed Brussels Sprouts
Tender, caramelized Brussels sprouts in a rich garlic-Parmesan cream sauce. A cozy, steakhouse-style keto side dish that’s perfect for holidays or weeknights.
Ingredients
- 1 1/2 pounds Brussels sprouts trimmed and halved (or quartered if large)
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 cloves garlic minced (about 1 tablespoon)
- 1/2 cup onion diced (yellow or sweet)
- 1 cup heavy whipping cream
- 1/2 cup chicken broth low-sodium (or vegetable broth)
- 3/4 cup Parmesan cheese grated, divided
- 1/2 cup mozzarella cheese shredded
- 1/4 teaspoon nutmeg optional
- 1/2 teaspoon smoked paprika optional
- salt to taste
- black pepper to taste
- 2 slices bacon cooked and crumbled, optional garnish
- fresh parsley or chives chopped, for garnish
Instructions
- Rinse the Brussels sprouts under cool water, trim the stem ends, and remove any yellow or damaged outer leaves. Cut them in half lengthwise (or quarters if they’re large) and pat them dry with a clean towel.1 1/2 pounds Brussels sprouts
- Heat a large skillet over medium-high heat. Add the butter and olive oil. Once hot and shimmering, place the Brussels sprouts cut-side down in a single layer. Cook undisturbed for 4–5 minutes, until the cut sides are deep golden and caramelized.1 1/2 pounds Brussels sprouts, 2 tablespoons unsalted butter, 2 tablespoons olive oil
- Season the sprouts with a pinch of salt and pepper. Stir and cook another 4–5 minutes, stirring occasionally, until crisp-tender. If the pan looks dry, add a tablespoon of broth to prevent burning.1 1/2 pounds Brussels sprouts, 1/2 cup chicken broth, salt, black pepper
- Reduce heat to medium. Push the sprouts to one side of the pan. Add the diced onion and a drizzle of olive oil if needed. Sauté 2–3 minutes until softened, then stir in the minced garlic and cook 30–60 seconds, just until fragrant.2 tablespoons olive oil, 3 cloves garlic, 1/2 cup onion
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream, nutmeg, smoked paprika (if using), and a small pinch of salt and pepper. Bring to a gentle simmer; do not boil hard.1 cup heavy whipping cream, 1/2 cup chicken broth, 1/4 teaspoon nutmeg, 1/2 teaspoon smoked paprika, salt, black pepper
- Lower the heat to medium-low. Stir in about 1/2 cup of the Parmesan and all of the mozzarella, a small handful at a time, stirring until melted and smooth. Adjust the consistency with a splash of cream or broth if needed.1 cup heavy whipping cream, 1/2 cup chicken broth, 3/4 cup Parmesan cheese, 1/2 cup mozzarella cheese
- Gently stir the Brussels sprouts into the cream sauce until well coated. Simmer on low heat for 5–7 minutes, stirring occasionally, until the sprouts reach your desired tenderness and the sauce is rich and creamy. Taste and adjust salt and pepper.1 1/2 pounds Brussels sprouts, 1 cup heavy whipping cream, 1/2 cup chicken broth, 3/4 cup Parmesan cheese, 1/2 cup mozzarella cheese, salt, black pepper
- For a golden top, preheat your broiler. Transfer the creamed Brussels sprouts to an oven-safe dish (or use a broiler-safe skillet) and sprinkle the remaining 1/4 cup Parmesan over the top. Broil 2–3 minutes, watching closely, until bubbly and lightly browned.3/4 cup Parmesan cheese
- Remove from heat and let rest 3–5 minutes to thicken slightly. Garnish with crumbled bacon and chopped parsley or chives. Serve warm.2 slices bacon, fresh parsley or chives
Notes
For best flavor, don’t rush the initial browning of the Brussels sprouts. Control sauce thickness by simmering to reduce or adding small splashes of cream or broth to thin. Brussels sprouts can handle a generous amount of salt, so season in layers and taste before serving. Leftovers keep 3–4 days in the fridge and reheat well with a splash of cream. For a make-ahead option, cook until just under your preferred tenderness, chill in a baking dish, then reheat at 350°F before serving and finish under the broiler for a fresh golden top.
Nutrition
Calories: 300kcal
Love this recipe?Follow us at @thenandnowspace for more