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Balsamic Vinegar Brussels Sprouts

Balsamic Vinegar Brussel Sprouts

Great low carb side dish for the fall and winter months.  

*Be aware*  brussel sprouts are not the lowest carb vegetable.  This side dish is 6 net carbs per serving, so not something you would eat every day.  

Course Side Dish
Cuisine American
Keyword Balsamic Vinegar, Brussel Sprouts
Servings 4 servings
Calories 142 kcal
Author Lora

Ingredients

  • 1 16oz Package of Brussel Sprouts
  • 1 Tbsp Olive oil
  • 2 Tbsp Butter
  • 2 Tbsp balsamic vinegar
  • 2 White Radishes Optional
  • Salt and Pepper to taste

Instructions

  1. Cut brussel sprouts in halves or quarters (depending on size). 

  2. Heat up pan on high heat (we use a cast iron pan to get the carmelization) and then add olive oil.  Once olive oil is hot, add vegetables.  Let vegetables sit to brown, toss until multiple sides are browned.

  3. Sometimes it helps to steam the brussel sprouts a little to make them less hard.  If yours still seem a bit hard, add a 1/4c of water and put a lid over the pan for a few minutes.  This will also make them a beautiful bright green!

  4. Once water is evaporated, add butter and coat vegetables.  Next, add the balsamic vinegar and toss to coat in the pan.  Turn off heat and season with salt and pepper to taste.