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Layers of Low Carb Flavors!
Brussels sprouts are gorgeous little bundles of goodness. It’s a shame a lot of us grow up hating vegetables like these because they weren’t prepared the right way. Sure, if you boil something and fear the wrath of salt, everything’s going to taste horrible. Fortunately for us keto-ers, we embrace salt, butter and sauces so we rarely get a food we can’t get used to.
Still,on the same bottle of toasted sesame seed oil, we love making Asian recipes full of toasty, smokey and spicy flavor.This brussels sprouts recipe has a particularly Asian flair to it. We even used our wok for this recipe to keep it nice and authentic. Asian cuisine is known for layering tons of flavors together in one dish and that’s what we love about it.
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We used sweet, spicy, and salty all in one sauce for a pretty spectacular result. If you’ve got some Sukrin Gold Fiber Syrup, thatwould beperfect. It acts as a substitute for honey – it’s got the same taste and similar consistency! If you haven’t got that, another thick, sweet alternative would be sugar-free maple syrup. It would add a good amount of sweetness but wouldn’t be too overbearing. We like to use Walden Farms Pancake Syrup for a lot of our breakfasts.
Love Asian cuisine? Give these a try!
A Sweet & Spicy Brussels Sprouts Recipe
Sweet & Spicy Brussels Sprouts
Votes: 11 Rate this recipe! | Print Recipe |
Macros per serving:
• 110 Calories
• 7g of Fat
• 4g of Protein
• 7.5g of Net Carbs
- CourseAppetizer, Salad, Side Dish
- CuisineAsian, Chinese
| Serves |
| 4 servings |
| Prep Time |
| 10 minutes |
| Cook Time |
| 10 minutes |
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|
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| Sweet & Spicy Brussels Sprouts
Macros per serving:
|
| Servings: servings |
Ingredients
- 2 tbsp sesame seed oil
- 1 tbsp soy sauce
- 1 tbsp sriracha
- 1.5 tbsp Sukrin Gold Syrup
- 1/4 tsp black pepper
- 1 lb brussels sprouts
- sesame seeds
- green onion
- pink Himalayan sea salt
Instructions
Whisk together your sweet and spicy sauce ingredients (the first 5 listed) and set aside.
Trim and quarter your brussels sprouts (quartering decreases the cook time!) and let them cook about 5 minutes on each side in a large wok. Try to let them cook on their flat sides for a while before tossing them.
In the last 2 minutes of cooking, pour your sauce in and toss to coat thoroughly.
Serve with a sprinkle of sesame seeds and green onion. Add a touch of pink sea salt to taste.
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Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below orcontact us– we respond to comments every day and would love to hear from you and help you out! And check out all our low carbsides recipesto learn to make more delicious and healthy meals!
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We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created our Keto in Five ecookbook series which includes Breakfast in Five, Lunch in Five, Dinner in Five & Dessert in Five.
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Dr. Rosmy Barrios, MD
This article has been medically reviewed by Dr. Rosmy Barrios, MD.
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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Vicky Abrams
Vicky Abrams started Tasteaholics and So Nourished in 2015 with her husband, Rami, hoping to document all their low carb cooking adventures. She is an expert in the keto diet industry and is the author of the bestseller, Keto Diet for Dummies, and the Keto in Five cookbook series. In her spare time, Vicky volunteers to help animals get adopted using her acquired photography skills. She enjoys traveling, spending time outdoors and working with her hands.
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