An easy weeknight side, this Pan Roasted Lemon Parmesan Brussels Sprouts recipe will take this low carb, keto-friendly vegetable side dish to the next level. Pan seared sprouts are drizzled with a lemon garlic vinaigrette, shaved parmesan cheese, and toasted hazelnuts.
Best Pan Roasted Brussels Sprouts Recipe – Low Carb, Keto, LCHF, Grain-free, Gluten-free, Sugar-free
Brussels Sprouts get a bad rep. Often steamed beyond recognition, most people are turned off by this vegetable from the cabbage family. But given the right treatment, brussels sprouts can be an incredible side dish. With only 4.7 gram of net carbohydrates per one cup serving, sprouts are an easy way to get your nutrients without going overboard. Plus, tiny cabbages are just so darned cute. This Pan Roasted Lemon Parmesan treatment will be a fast family favorite. It’s versatile, easy to assemble, and elevates this vegetable to an epic level.
How to make Sauteed Lemon Brussels Sprouts
- Brussels sprouts (shaved, quartered, or halved, your choice)
- Lemon Garlic Vinaigrette (see recipe below)
- Shaved parmesan cheese
- Sea salt
- Black pepper
Some tips, tricks, and take-aways about the Parmesan Brussels Sprout recipe and process:
Make your vinaigrette and toast your hazelnuts prior to cooking brussels sprouts.
This recipe cooks up fast, so you’ll save yourself time and overcooked brussels sprouts if you assemble the vinaigrette and nut component ahead of time. Have everything ready to go!
How do I toast hazelnuts?
I often buy whole hazelnuts from the bulk section of the grocery store to save money. Place the nuts in a sandwich bag and seal. Use a blunt heavy object to crush them to a rough chop. You can try using a knife, but why risk the injury? I’ll be honest, I use whatever I can find to crush my hazelnuts. Heat a dry saute pan over medium low heat. Add the crushed nuts and toast to a golden brown. Stir/shake occasionally to keep the nuts from burning. Remove from heat and pour the nuts into a small bowl and reserve for later use.
How do I shave brussels sprouts?
You can make this recipe with halved or quartered brussels sprouts, but my favorite way to make this recipe is to have a blend of shaved and quartered sprouts. If you’ve never shaved brussels sprouts before, there are two ways that work without expensive equipment.
First, rinse your sprouts in cold water. This vegetable doesn’t tend to collect dirt, but it never hurts to clean them! Next, slice off the root with a sharp knife and remove the tough outer leaves. Now you can select the shaving option that works for your skill level: slicing with a knife or using a mandolin.
Slicing with a knife does require a sharp chef’s knife. Cut the sprout in half and place the cut side down on your cutting board. Thinly slice from root to tip. Place in a bowl and separate the layers with your fingers if necessary.
Slicing with a mandolin will require special equipment. Check to ensure that the slicer is set to the desired level so that you get a thin slice. If you have a mandolin slicer, you know this tool can be dangerous. Given the size of brussels sprouts, you’ll want to spear the sprout with something in order to protect your fingers from the blade. If you don’t have the accompanying guard that comes with your mandolin, use a fork. Stab the sprout at the root end with a fork and slide it back and forth across the blade, shaving into thin strips.
Repeat with either process until you have a nice bowl of shaved brussels sprouts.
Other Low Carb Keto-friendly Brussels Sprouts Recipes you’ll love:
- Three Cheese Bacon Brussels Sprout Gratin
- Roasted Cauliflower Brussels Sprouts Salad
- Kung Pao Brussels Sprouts
Elevate this simple vegetable for a delicious side dish: pan seared sprouts are drizzled with a lemon garlic vinaigrette, shaved parmesan cheese, and toasted hazelnuts.
- 1 Tbsp olive oil
- 1 1/4 lbs Brussels Sprouts, trimmed and shaved/quartered
- 1/4 cup hazelnuts, toasted and chopped
- 1/4 cup shaved Parmesan cheese
- 1 recipe Lemon Garlic Vinaigrette (see below)
- Sea salt
- Black pepper
Lemon Garlic Vinaigrette
- 1 1/2 Tbsp apple cider vinegar
- 2 cloves garlic, crushed/roughly chopped
- 2 tsp shallot, chopped
- 2 Tbsp extra virgin olive oil
- 1 1/2 Tbsp lemon juice
- 1/2 tsp Dijon mustard
- 1 tsp lemon zest
- 1/2 tsp granulated erythritol
- 1/8 tsp ground coriander
- pinch crushed red pepper
- pinch xanthan gum
- Combine all ingredients for vinaigrette in a small blender carafe. Blend to combine until a smooth sauce forms. Set aside for later.
- Heat oil in a large saute pan over medium heat. Add brussels sprouts, cooking until bright green and wilted, about 3-5 minutes. Stir or toss occasionally to prevent burning. Salt and pepper to taste.
- Add vinaigrette and toss to coat. Remove from heat and add hazelnuts and 3/4 of the parmesan cheese. Stir to incorporate. Spoon into a large serving bowl. Sprinkle remaining cheese on top. Serve immediately or at room temperature.
Amount Per Serving: Calories: 151Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 4mgSodium: 254mgCarbohydrates: 10gNet Carbohydrates: 6gFiber: 4gSugar: 2gProtein: 5g
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