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Low Carb Brussels Sprouts

  • Author: Maxine Dubois
  • Total Time: 15 minutes
  • Yield: 4 servings 1x


This Low Carb Brussels Sprouts with Lemon and Balsamic Vinegar dish is made with brussels sprouts, oil, balsamic vinegar, lemons and garlic powder. 


  • 1 pound Brussels sprouts, halved
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • Juice of ½ lemon
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste


  1. 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.
  2. Stir the sprouts with a wooden spoon. Continue cooking and stirring for an additional 5 minutes. Add the salt, pepper, lemon juice and balsamic vinegar and cook for an additional 2 minutes. 
  3. Stir well and serve warm.


  • Leave Brussels Sprouts undisturbed for the first 5-8 minutes.
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Sides
  • Method: Cooking
  • Cuisine: American


  • Serving Size: 1
  • Calories: 61
  • Sugar: 1.4 g
  • Sodium: 86.7 mg
  • Fat: 3.6 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 6.4 g
  • Fiber: 2.1 g
  • Protein: 2.5 g
  • Cholesterol: 0.0 mg