Keto Shredded Brussels Sprouts with Parmesan and Bacon Recipe

Introduction

This keto shredded Brussels sprouts dish is a simple, flavorful way to enjoy a low-carb vegetable side. With crispy edges, savory bacon grease, and a touch of parmesan cheese, it’s perfect for a quick weeknight meal or an impressive accompaniment.

Ingredients

• 1 ½ pounds Brussels sprouts (shredded)
• 1 cup grated parmesan cheese
• 2 tablespoons bacon grease
• 2 tablespoons butter
• ½ teaspoon garlic salt
• ¼ teaspoon red pepper flakes
• Optional: Drizzle of balsamic reduction

Instructions

1. Step 1: Clean your Brussels sprouts and trim off the ends. Use a food processor to shred them by adding the sprouts into the feed chute. Alternatively, shred them by hand with a sharp knife or purchase pre-shredded Brussels sprouts.
2. Step 2: Heat a large skillet over medium heat and add the butter and bacon grease. Once melted, add the shredded Brussels sprouts along with garlic salt and red pepper flakes. Toss well to coat everything evenly.
3. Step 3: Cook for 8 to 10 minutes, stirring occasionally, until the Brussels sprouts start to brown slightly. Remove the skillet from heat and stir in the grated parmesan cheese until combined.
4. Step 4: If desired, drizzle with balsamic reduction before serving. If you don’t have balsamic reduction on hand, a splash of balsamic vinegar works well as a substitute.

Tips & Variations

• For extra crispiness, cook the Brussels sprouts a bit longer, but watch carefully to avoid burning.
• You can swap parmesan for pecorino romano or a sharp cheddar for a different flavor profile.
• Adding chopped cooked bacon can enhance the smoky flavor.
• Use olive oil instead of butter and bacon grease for a dairy-free option.

Storage

Store leftover shredded Brussels sprouts in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat to retain texture and avoid sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen Brussels sprouts for this recipe?

Fresh Brussels sprouts are best for shredding and sautéing, but if you use frozen, thaw and drain them well before cooking to avoid excess moisture.

Is this dish suitable for a keto diet?

Yes, this recipe is keto-friendly as it uses low-carb Brussels sprouts, healthy fats from bacon grease and butter, and cheese without any high-carb ingredients.

Keto Shredded Brussels Sprouts with Parmesan and Bacon Recipe

Print Recipe

★★★★★

4.8 from 129 reviews

Keto Shredded Brussels Sprouts is a quick and flavorful low-carb side dish featuring shredded Brussels sprouts sautéed in butter and bacon grease, seasoned with garlic salt and red pepper flakes, and finished with grated parmesan cheese. This easy skillet recipe offers a delicious way to enjoy Brussels sprouts with a rich, savory twist, perfect for keto and low-carb diets.

• Author: Ruby
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Frying
• Cuisine: American
• Diet: Keto

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 ½ pounds Brussels Sprouts (shredded)
• 1 cup grated parmesan cheese
• 2 tablespoons bacon grease
• 2 tablespoons butter
• ½ teaspoon garlic salt
• ¼ teaspoon red pepper flakes

Optional

• Drizzle of balsamic reduction (or balsamic vinegar as a substitute)

Instructions

1. Shred the Brussels Sprouts: Clean your Brussels sprouts by removing any damaged outer leaves and cut off the tough ends. Using a food processor with a shredding attachment, shred the Brussels sprouts through the feed chute. Alternatively, you can finely chop them with a sharp knife or purchase pre-shredded Brussels sprouts for convenience.
2. Heat the Skillet: Place a large skillet over medium heat and add the butter and bacon grease. Allow the fats to melt completely, creating a flavorful cooking base.
3. Sauté the Brussels Sprouts: Add the shredded Brussels sprouts to the skillet along with the garlic salt and red pepper flakes. Toss the ingredients to evenly coat the sprouts with the fats and seasonings.
4. Cook Until Slightly Browned: Cook the Brussels sprouts for 8 to 10 minutes, stirring occasionally, until they become slightly browned and tender but still maintain a bit of texture.
5. Add Parmesan Cheese: Remove the skillet from heat and stir in the grated parmesan cheese thoroughly until it melts slightly and coats the sprouts.
6. Finish and Serve: Optionally, drizzle balsamic reduction or balsamic vinegar over the cooked Brussels sprouts for a touch of sweetness and acidity. Serve immediately as a tasty keto-friendly side dish.

Notes

• You can shred Brussels sprouts using a sharp knife if you do not have a food processor.
• Bacon grease adds a smoky flavor; if unavailable, substitute with olive oil or additional butter.
• Cooking time may vary depending on how tender or crisp you prefer the Brussels sprouts.
• For a dairy-free version, omit parmesan cheese or replace with a non-dairy cheese alternative.
• Balsamic reduction adds sweetness and depth but is optional and can be substituted with regular balsamic vinegar.

Keywords: Keto Brussels Sprouts, Shredded Brussels Sprouts, Low Carb Side Dish, Bacon Brussels Sprouts, Parmesan Brussels Sprouts, Easy Keto Recipe