KETO BRUSSELS SPROUTS 

EASY

INGREDIENTS

BRUSSEL SPROUTS – 1 kg Brussels Sprouts – 2 tbsp Olive Oil – ½ tsp Salt MUSTARD SAUCE – 1 tbsp Olive Oil – 2 Shallots – 1 tsp Xanthan gum – 1 tbsp Apple Cider Vinegar – 1 tbsp Sugar-free Maple Syrup – 3 tbsp Dijon Mustard – ½ cup Heavy Cream  – ¾ cup Vegetable Stock

Slice the Sprouts

Slice each sprout in half lengthwise and trim the stem side of the Brussels sprouts.

1

Place on Baking Tray

Place the halved Brussels sprouts on a large baking tray. Preheat oven to 400°F (200°C).

2

Bake Brussels Sprouts

Bake for 25 minutes, stirring halfway with a wooden spoon to ensure the sprouts are roasted on all sides.

3

Prepare Mustard Sauce

In a medium saucepan, under medium heat warm olive oil. Add minced shallots and fry until fragrant and translucent.

4

Add Sauce Ingredients

Whisk in apple cider vinegar, maple syrup, Dijon mustard, cream, and vegetable stock, xanthan gum, and bring to a light boil.

5

Reduce the Sauce

When it's boiling, reduce to low heat, cover, and simmer 5-6 minutes, often stirring to thicken the sauce.

6

Pour on Sprouts

Remove the crispy roasted Brussel Sprouts from the oven and pour 3/4 of the hot mustard sauce on the baked sprouts.

7

Bake Again and Serve

Return in the oven for 10-12 minutes. Serve immediately, drizzle the extra mustard sauce on top and serve as a side dish with grilled tofu or gluten-free whole grain pasta.

8

NET CARBS FAT PROTEIN

6.5 grams

21.8 grams

1.1 grams

SERVINGS

TIME

Serving: 1 Serving Makes: 6 Servings

Prep: 10 Minutes Cook: 30  Minutes

KETO BRUSSELS SPROUTS 

SWIPE UP FOR PRINTABLE RECIPE

SIMILAR RECIPES