These Low Carb Brussels Sprouts with Lemon and Balsamic Vinegar are made with brussels sprouts, oil, balsamic vinegar, lemons and garlic powder.
This Sautéed Brussels Sprouts with Lemon and Balsamic Vinegar dish is such an easy recipe that goes well with most dishes.I usually make roasted brussels sprouts in the oven since I liked them crispy, but this is a great way to sautée brussels sprouts and still get that crispy texture. The trick is to leave the sprouts undisturbed for 5 to 8 minutes and then to stir. You don’t want to stir immediately or you won’t get that charred and crispy outside.
Brussels Sprouts can be a hit or miss, and I promise you that you will get just the taste and texture that you’re craving. Brussel sprouts can have a bitter taste so it’s up to you to get rid of that bitterness by the way you cook it. When it is too mushy it is always a miss. If you aren’t opposed to roasting your brussels sprouts in the oven, try the Parmesan Mustard Crispy Brussels Sprouts with Almonds. You won't regret making this!
How to make Low Carb Brussels Sprouts
Heat a large cast iron over medium high heat with the oil in. Wait for the cast iron to heat up well and the oil to shimmer. Add the halved Brussels sprouts and shake the skillet until all of the Brussels sprouts are cut side down. You can use tongs as well to flip them down. Let them sit undisturbed for 5-8 minutes, until seared.
Stir the sprouts with a wooden spoon. Continue cooking and stirring for an additional 5 minutes. Add the salt, pepper, garlic powder, lemon juice and balsamic vinegar and cook for an additional 2 minutes. Stir well and serve warm.Print