These are the most AMAZING Keto Caramelized Skillet-Roasted Brussels Sprouts! Tossed in a delicious slightly spicy Chili Asian Sauce, these Keto Caramelized Brussels Sprouts will turn any "Brussels Sprout Hater" into a "Brussels Sprouts Lover" with just one bite!
Are you guys familiar with the show "America's Test Kitchen"?
If you are a cooking fanatic as well as a science nerd like myself, this is definitely something you need to start watching.
America's Test Kitchen is a very real 2,500-square-foot kitchen located just outside of Boston. It is the home of Cook's Illustrated magazine and Cook's Country magazine and is the Monday-through-Friday destination for more than four dozen test cooks, editors, food scientists, tasters, and cookware specialists.
I recently found out that I can download America's Test Kitchen channel on my Smart TV.
How cool is that?!!!
So, needless to say, I have been mildly obsessed with watching all 20 seasons.
And this Skillet-Roasted Brussels Sprout recipe was just on a recent episode that I happen to watch.
Although I am a BIG fan of my Bacon Wrapped Brussels Sprouts and Onion Skewers as well as my Roasted Brussels Sprouts, Onions and Bacon recipes, I decided to just go for a nice and simple way of preparing Brussels Sprouts.
What ingredients do you need to make these Keto Skillet Brussels Sprouts?
- Fresh Brussels sprouts
- Olive oil
- chili pepper
- Coconut Aminos (or Soy Sauce)
- Lime juice
- Liquid Allulose (or another liquid sweetener)
What are coconut aminos?
According to Healthline, coconut aminos are a salty, savoury seasoning sauce made from the fermented sap of coconut palm and sea salt.
The sugary liquid is used to produce a variety of food products.
Coconut aminos are similar in colour and consistency to light soy sauce, making it an easy substitute in recipes.
It’s not as rich as traditional soy sauce and has a milder, sweeter flavour. Yet, surprisingly, it doesn’t taste like coconut.
It’s soy-, wheat- and gluten-free, making it a healthier alternative to soy sauce for those with certain allergies or food sensitivities.
People often avoid soy sauce due to its high sodium (salt) content.
Coconut aminos have 90 mg of sodium per teaspoon (5 ml), while traditional soy sauce contains about 280 mg of sodium in the same serving size.
What if I don't have any Coconut Aminos?
You can replace the coconut aminos with equal parts of soy sauce and increase the liquid allulose to 2 tsp.
What is liquid Allulose?
- a delicious calorie-free liquid sweetener that tastes like sugar with a mild, clean sweetness, no bitterness and no aftertaste.
- comes from a rare sugar or monosaccharide naturally found in figs, raisins and kiwi.
- is perfect for low-carb diets as Allulose has 0g net carbs per serving and no glycemic impact on blood sugar.
- it is naturally gluten-free and vegan
- it dissolves easily, so it is perfect for making sauces and dressings
Where can you buy Liquid Allulose?
Also, you can buy it on Amazon but is about $3-$4 more expensive than what I paid for at my grocery store.
What if I don't have liquid allulose?
If you don't have any liquid allulose, you can just add a little granular allulose to the coconut aminos and stir it well until it dissolves.
Other options are to use any sugar-substitute that you have on hand and add it to the coconut aminos.
If you want to keep the dish Whole30, replace the liquid allulose with date paste.
For a paleo option, you can use honey or maple syrup instead of the liquid Allulose.
Can I use store-bought lime juice?
You sure can!
In this recipe, if you don't have freshly squeezed lime juice, you can easily use any store-bought version.
My favourite is Realime which is 100% lime juice.
If you want to squeeze your own lime, you will need about ½ of a small lime to get about 1 teaspoon of lime juice.
What is the trick to getting even browning on each sprout?
This is what I learned from Americas Test Kitchen:
- try to get sprouts that are all about the same size, preferably 1-1.5 inches
- slice the end of each sprout and then divide each sprout in half
- place each sprout, cut side down, in a COLD large skillet
- make sure the sprouts do not overlap
- add the oil to the pan and then cover the pan and cook for 5 minutes
- remove the lid and continue to cook the Brussels sprouts for 2 additional minutes or until a pairing knife can easily pierce through the sprout.
How do you make the delicious Keto Asian Chili Sauce?
- Slice a chili pepper in half and remove the stem and seeds (wrap the other half in plastic wrap and place it in the fridge for another use)
- Mince the chili pepper
- Add all the sauce ingredients and the chili pepper to a small bowl and stir them together
- Once the sprouts have cooked, remove them from the heat and toss them in the sauce right before serving
Can I use a different type of pepper to make this Asian Chili Sauce?
You can replace the chili pepper with a jalapeno pepper or a Serrano pepper which will be slightly spicier.
If you dislike spicy foods, use a dash of red pepper instead to add some nice specks of red throughout the dish
What can you serve with these Keto Skillet-Roasted Brussels Sprouts?
For the Caramelized Skillet-Roasted Brussels Sprouts:
- 1 lb fresh Brussels Sprouts
- 4 tbsp olive oil
- pinch of salt
For the Chile Asian Sauce:
- ½ chili pepper, stemmed and seeded
- 2 tsp coconut aminos (or soy sauce)
- 1 tsp lime juice
- 1 tsp ginger, dried
- 1 tsp liquid allulose
For the Brussels Sprouts:
- Take each sprout and cut off the end. Slice the sprout in half and place the sprout, cut side down, in the cold skillet (use a 12-inch skillet)
- Place skillet on the stove top and pour the olive oil over the sprouts. Place a lid on the skillet and turn the heat to medium-high for 5 minutes.
- While sprouts are cooking, combine all the Asian Chili Sauce ingredients in a small bowl, stir to combine and set aside.
- Once the sprouts have been cooking for 5 minutes, remove the lid and continue to cook the sprouts for an additional 2 minutes or until a pairing knife can easily pierce the sprouts.
- Remove the sprouts from the heat and pour the Asian chili sauce over the sprouts. Mix to combine and serve.
- see post if you want to substitute the liquid allulose
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sides
- Method: Skillet
- Cuisine: Whole30, Keto, Gluten Free, Dairy Free
- Diet: Gluten Free
- Serving Size: 1 serving
- Calories: 114
- Sugar: 2
- Fat: 9
- Carbohydrates: 7
- Fiber: 5
- Protein: 3
Keywords: roasted, brussels sprouts, holiday recipe, thanskgiving, easy, gluten-free, asian