35+ Delicious Spring Brussels Sprout Recipes to Try Today

As the days grow warmer and nature begins to bloom, there’s no better time to celebrate the vibrant and nutrient-packed Brussels sprout.

This small vegetable, often overlooked, is incredibly versatile and perfect for a spring meal.

Whether you’re looking for roasted, sautéed, or even raw options, Brussels sprouts can be the star of your dish.

this article, we’ve compiled over 35 exciting recipes that will showcase the unique flavor and texture of Brussels sprouts in a way you’ve never imagined before.

From simple sides to hearty main dishes, these recipes will elevate your spring meals and introduce you to new ways of enjoying this vegetable.

35+ Delicious Spring Brussels Sprout Recipes to Try Today

Brussels sprouts are not just for the fall or winter months—spring is the perfect time to embrace their crunchy texture and slightly nutty flavor.

Whether you enjoy them roasted, grilled, or in a fresh salad, these 35+ recipes are sure to inspire you to make Brussels sprouts a regular part of your seasonal cooking.

So, gather your ingredients, try a few of these recipes, and let this humble vegetable shine on your plate.

Roasted Brussels Sprouts with Parmesan and Garlic

This low-carb keto-friendly dish combines crispy, roasted Brussels sprouts with the rich flavors of garlic and parmesan cheese. It’s a perfect side dish for a light lunch or as an appetizer. With minimal ingredients, it’s easy to prepare and makes for a flavorful, healthy meal.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/4 cup grated parmesan cheese
• Salt and pepper, to taste
• 1/2 tsp lemon zest (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the Brussels sprouts with olive oil, garlic, salt, and pepper until they are evenly coated.
3. Arrange them on a baking sheet in a single layer, cut side down.
4. Roast for 20-25 minutes, or until the Brussels sprouts are golden brown and crispy on the edges.
5. Remove from the oven, sprinkle with parmesan cheese, and let it melt for a few minutes.
6. Optionally, garnish with lemon zest for a fresh touch.

russels sprouts with parmesan and garlic results in a crunchy, savory dish that is both satisfying and keto-friendly. The cheese adds a creamy texture that balances the natural bitterness of the Brussels sprouts, while garlic provides an aromatic depth. This recipe is a delicious and nutritious option for anyone on a low-carb, keto diet, especially when paired with a protein like grilled chicken or salmon.

Brussels Sprouts and Bacon Stir-Fry

For those who enjoy a smoky, savory flavor, this Brussels sprouts and bacon stir-fry is a delightful keto-friendly lunch option. With crispy bacon and tender Brussels sprouts sautéed in bacon fat, this dish is packed with flavor and perfect for a quick, filling meal.

Ingredients:

• 1 lb Brussels sprouts, halved
• 6 slices bacon, chopped
• 1/2 onion, sliced thinly
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper, to taste

Instructions:

1. Heat a large skillet over medium heat and cook the chopped bacon until crispy, about 5-7 minutes.
2. Remove the bacon from the skillet and set aside, leaving the bacon fat in the pan.
3. Add the onion to the skillet and sauté for 2-3 minutes until softened.
4. Add the Brussels sprouts to the skillet and cook for 8-10 minutes, stirring occasionally, until they are tender and golden brown.
5. Drizzle balsamic vinegar over the Brussels sprouts and season with salt and pepper.
6. Stir in the crispy bacon and cook for another minute before serving.

This Brussels sprouts and bacon stir-fry is a perfect example of how simple ingredients can create a rich and flavorful dish. The salty crunch of bacon complements the earthy taste of Brussels sprouts, while the balsamic vinegar adds a subtle sweetness to balance the flavors. This recipe is not only low in carbs but also high in protein, making it a great lunch option for anyone following a keto diet.

Brussels Sprout Salad with Avocado and Lemon Dressing

This refreshing Brussels sprout salad is light yet satisfying, with the added creaminess of avocado and a zesty lemon dressing. It’s a versatile and low-carb lunch option that can be served on its own or paired with grilled protein for a more complete meal.

Ingredients:

• 1 lb Brussels sprouts, shaved thinly
• 1 avocado, diced
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Using a sharp knife or a mandolin, shave the Brussels sprouts into thin ribbons.
2. In a large bowl, combine the shaved Brussels sprouts, diced avocado, and parsley.
3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to create the dressing.
4. Pour the dressing over the salad and toss everything together until well combined.
5. Serve immediately, or chill for 10-15 minutes for a cooler, crisper texture.

This Brussels sprout salad is a light and refreshing option with a satisfying mix of textures. The Brussels sprouts provide a crunchy base, while the creamy avocado and tangy lemon dressing enhance the flavors beautifully. It’s an excellent way to enjoy Brussels sprouts raw and add a bit of healthy fat to your keto lunch. This salad is perfect for meal prepping and can be stored in the fridge for a couple of days, making it a convenient and nutritious choice.

Brussels Sprouts and Cheddar Frittata

A warm and filling dish, this Brussels sprouts and cheddar frittata is an excellent low-carb, keto-friendly lunch option. The Brussels sprouts add texture and earthiness, while the sharp cheddar cheese melts into a creamy, flavorful base. This simple, one-pan dish is perfect for busy days when you need a quick meal.

Ingredients:

• 1 lb Brussels sprouts, sliced thinly
• 8 large eggs
• 1 cup shredded cheddar cheese
• 2 tbsp olive oil
• 1/2 onion, diced
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in an oven-safe skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until soft.
3. Add the Brussels sprouts to the skillet and cook for 5-7 minutes until tender and slightly golden.
4. In a separate bowl, whisk the eggs with salt, pepper, and half of the shredded cheddar cheese.
5. Pour the egg mixture over the Brussels sprouts and onion in the skillet. Stir to evenly distribute.
6. Sprinkle the remaining cheddar cheese on top and transfer the skillet to the oven.
7. Bake for 15-20 minutes, or until the frittata is set and the top is golden.
8. Slice and serve warm.

This Brussels sprouts and cheddar frittata is a rich, hearty dish that combines the nutritional benefits of Brussels sprouts with the satisfying comfort of eggs and cheese. It’s a flexible recipe that can be enjoyed hot or cold, making it ideal for meal prepping. This frittata will keep you feeling full and energized, with a low-carb profile that’s perfect for keto lunches.

Brussels Sprouts and Sausage Skillet

This Brussels sprouts and sausage skillet is a hearty, savory dish that brings together the earthy flavors of Brussels sprouts with the richness of sausage. It’s a one-pan wonder that’s not only quick and easy to make but also perfect for anyone following a low-carb or keto lifestyle.

Ingredients:

• 1 lb Brussels sprouts, halved
• 3 links of Italian sausage (or sausage of choice), casings removed
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp crushed red pepper flakes
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, about 8 minutes.
2. Remove the sausage from the skillet and set aside.
3. In the same skillet, add the Brussels sprouts and sauté for 5-7 minutes, until they begin to soften.
4. Return the sausage to the skillet and stir in the garlic powder, crushed red pepper flakes, salt, and pepper.
5. Continue to cook for another 5 minutes, allowing the Brussels sprouts to become tender and slightly caramelized.
6. Serve hot, garnished with fresh herbs if desired.

his Brussels sprouts and sausage skillet offers a delicious, filling combination of savory sausage and crispy Brussels sprouts. The flavor from the sausage infuses the Brussels sprouts, making every bite rich and satisfying. This dish is perfect for a keto lunch, providing plenty of protein and healthy fats without compromising on flavor or texture.

Brussels Sprouts and Spinach Sauté with Walnuts

This Brussels sprouts and spinach sauté with walnuts is a light, healthy, and nutritious keto lunch that combines the rich flavor of Brussels sprouts with the fresh greens of spinach and the crunch of toasted walnuts. It’s a great way to incorporate more veggies into your meal plan while keeping it low-carb and satisfying.

Ingredients:

• 1 lb Brussels sprouts, halved
• 2 cups fresh spinach leaves
• 1/4 cup walnuts, chopped
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add the Brussels sprouts and sauté for 8-10 minutes, stirring occasionally, until they are golden brown and slightly tender.
3. Add the spinach and cook for another 2-3 minutes, until wilted.
4. In a separate pan, toast the walnuts over low heat for 2-3 minutes until fragrant and lightly browned.
5. Drizzle the balsamic vinegar over the Brussels sprouts and spinach, then toss everything together to combine.
6. Top with the toasted walnuts and season with salt and pepper to taste.

This Brussels sprouts and spinach sauté with walnuts is a flavorful and nutrient-packed dish that’s perfect for a light keto lunch. The Brussels sprouts and spinach provide a great mix of fiber and vitamins, while the toasted walnuts add a satisfying crunch and healthy fats. This dish is not only low in carbs but also rich in antioxidants, making it a great option for a well-rounded meal.

Brussels Sprouts and Beef Stir-Fry

This Brussels sprouts and beef stir-fry is a quick and delicious keto-friendly dish that’s packed with protein and fiber. Tender slices of beef are stir-fried with Brussels sprouts, garlic, and ginger, creating a savory, flavorful meal that will satisfy your cravings without breaking your carb count.

Ingredients:

• 1 lb Brussels sprouts, halved
• 1 lb flank steak or sirloin, thinly sliced
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil
• 1/2 tsp ground ginger
• 1 tbsp garlic, minced
• 1/2 tsp chili flakes (optional)
• Salt and pepper, to taste

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat.
2. Add the sliced beef and stir-fry for 3-4 minutes until it starts to brown.
3. Add the garlic and ginger, and cook for another minute until fragrant.
4. Add the Brussels sprouts to the skillet and stir-fry for 5-7 minutes until they are tender and golden.
5. Stir in the soy sauce, chili flakes, salt, and pepper, and cook for an additional 2 minutes.
6. Serve hot, garnished with sesame seeds or green onions if desired.

The Brussels sprouts and beef stir-fry is a robust and satisfying keto meal that packs plenty of flavor in every bite. The umami from the soy sauce and the spice from ginger and chili flakes complement the earthy Brussels sprouts and tender beef beautifully. This dish is rich in protein, healthy fats, and fiber, making it a well-balanced option for a keto-friendly lunch.

Brussels Sprouts and Mushroom Bake

This Brussels sprouts and mushroom bake is a comforting, cheesy casserole that’s perfect for a hearty low-carb keto lunch. With Brussels sprouts and mushrooms as the base, combined with melted cheese and a rich, creamy sauce, it’s a filling dish that will satisfy your cravings for comfort food without the carbs.

Ingredients:

• 1 lb Brussels sprouts, halved
• 1 cup mushrooms, sliced
• 1/2 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp butter
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, melt butter over medium heat and sauté the mushrooms for 5 minutes until soft.
3. Add the Brussels sprouts to the skillet and cook for another 5-7 minutes until slightly tender.
4. Stir in the heavy cream, and season with salt and pepper.
5. Transfer the mixture to a baking dish and top with mozzarella and Parmesan cheese.
6. Bake for 15-20 minutes, until the cheese is melted and bubbly.
7. Serve warm and enjoy!

The Brussels sprouts and mushroom bake is a creamy, comforting dish that’s perfect for a filling low-carb lunch. The richness of the cheese and heavy cream provides a satisfying, indulgent feel while keeping the dish keto-friendly. The combination of Brussels sprouts and mushrooms is both nutritious and delicious, making this casserole a great choice for anyone looking for a comforting yet healthy lunch.

Brussels Sprouts and Chicken Salad with Avocado

This Brussels sprouts and chicken salad with avocado is a refreshing, low-carb meal that combines lean chicken, crunchy Brussels sprouts, and creamy avocado in a tangy, lemony dressing. It’s perfect for a light yet filling keto lunch, packed with protein, healthy fats, and plenty of flavor.

Ingredients:

• 1 lb Brussels sprouts, shaved thinly
• 2 grilled chicken breasts, sliced
• 1 avocado, diced
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tbsp Dijon mustard
• Salt and pepper, to taste
• 1 tbsp fresh parsley, chopped (optional)

Instructions:

1. In a large bowl, combine the shaved Brussels sprouts, sliced chicken, and diced avocado.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to create the dressing.
3. Pour the dressing over the salad and toss everything together gently to combine.
4. Garnish with chopped parsley and serve immediately.

This Brussels sprouts and chicken salad with avocado is a light, nutritious, and satisfying dish that’s perfect for a keto-friendly lunch. The creamy avocado pairs beautifully with the crisp Brussels sprouts, while the grilled chicken adds a protein boost. The lemony dressing brightens the flavors, making this salad a refreshing and filling option that will keep you energized throughout the day.

Brussels Sprouts and Shrimp Stir-Fry

This Brussels sprouts and shrimp stir-fry is a quick and easy low-carb keto lunch option that’s both flavorful and nutritious. With succulent shrimp, crispy Brussels sprouts, and a savory garlic-ginger sauce, this dish comes together in minutes and makes for a perfectly balanced, protein-packed meal.

Ingredients:

• 1 lb Brussels sprouts, halved
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1/2 tsp chili flakes (optional)
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat.
2. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and are fully cooked. Remove from the skillet and set aside.
3. In the same skillet, add the Brussels sprouts and sauté for 5-7 minutes until they are crispy and tender.
4. Add the garlic and ginger, and cook for an additional 1 minute until fragrant.
5. Stir in the soy sauce, chili flakes, and cooked shrimp, and cook for another 2 minutes to heat everything through.
6. Season with salt and pepper, and serve immediately.

The Brussels sprouts and shrimp stir-fry is a light yet satisfying meal that’s both low in carbs and rich in protein. The shrimp provides a delicate sweetness, which contrasts nicely with the earthy, slightly bitter Brussels sprouts. The garlic-ginger sauce adds a flavorful depth to the dish, making it a delicious and healthy option for anyone on a keto diet.

Brussels Sprouts and Eggplant Lasagna

This low-carb Brussels sprouts and eggplant lasagna is a creative and healthy take on the classic dish, using Brussels sprouts and eggplant instead of pasta. It’s a keto-friendly option that’s hearty, satisfying, and perfect for those craving a comforting, cheesy meal without the carbs.

Ingredients:

• 1 lb Brussels sprouts, shredded
• 2 medium eggplants, sliced into thin rounds
• 1 cup ricotta cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce (low-carb)
• 1/2 tsp dried oregano
• Salt and pepper, to taste
• 2 tbsp olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Brush the eggplant slices with olive oil and roast in the oven for 15-20 minutes until tender and golden.
3. While the eggplant is roasting, sauté the shredded Brussels sprouts in a skillet over medium heat for 5-7 minutes until softened.
4. In a baking dish, layer the roasted eggplant, Brussels sprouts, ricotta cheese, marinara sauce, mozzarella, and Parmesan.
5. Repeat the layers until all ingredients are used, ending with a layer of cheese on top.
6. Bake in the oven for 20-25 minutes until the top is bubbly and golden.
7. Let it cool for a few minutes before serving.

russels sprouts and eggplant lasagna is a fantastic keto alternative to traditional lasagna, offering all the cheesy, savory flavors without the carbs. The Brussels sprouts add a slight crunch, while the eggplant acts as a perfect low-carb substitute for pasta. It’s a satisfying and filling dish, ideal for anyone craving comfort food on a keto diet.

Brussels Sprouts and Tuna Salad Lettuce Wraps

These Brussels sprouts and tuna salad lettuce wraps are a refreshing, low-carb, and high-protein meal that’s quick and easy to prepare. With a creamy tuna salad made with shredded Brussels sprouts, these wraps are light yet satisfying, and perfect for a keto lunch.

Ingredients:

• 1 can of tuna, drained
• 1/2 cup Brussels sprouts, shredded
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• Salt and pepper, to taste
• 6-8 large lettuce leaves (such as butter lettuce)

Instructions:

1. In a bowl, combine the tuna, shredded Brussels sprouts, mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Mix well until everything is evenly combined.
2. Lay out the lettuce leaves on a flat surface.
3. Spoon the tuna salad mixture into each lettuce leaf, then fold the edges over to form a wrap.
4. Serve immediately or refrigerate for later.

the crunch of Brussels sprouts for extra texture. The creamy dressing brings everything together, making for a light yet satisfying meal that’s perfect for anyone looking for a low-carb lunch on the go. The lettuce wraps provide a refreshing crunch, making this dish an excellent choice for a healthy, keto-friendly lunch.

Brussels Sprouts and Zucchini Noodles with Pesto

This Brussels sprouts and zucchini noodles with pesto is a fresh, flavorful keto lunch option that’s low in carbs but full of taste. The zucchini noodles serve as a perfect low-carb pasta substitute, while the Brussels sprouts add texture and the homemade pesto provides a rich, aromatic flavor.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 lb Brussels sprouts, shredded
• 1/4 cup homemade or store-bought pesto
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/4 cup pine nuts, toasted (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the shredded Brussels sprouts and sauté for 5-7 minutes until tender and slightly crispy.
2. In a separate pan, sauté the zucchini noodles for 2-3 minutes until just tender, but still slightly crisp.
3. Add the Brussels sprouts to the zucchini noodles and toss together.
4. Pour the pesto over the noodles and toss until everything is evenly coated.
5. Garnish with toasted pine nuts, and season with salt and pepper.

This Brussels sprouts and zucchini noodle dish is a wonderful keto-friendly option that’s both fresh and satisfying. The zucchini noodles provide a light, refreshing base, while the Brussels sprouts add a hearty crunch. The pesto ties everything together with its rich, garlicky flavor, making this dish an excellent low-carb choice for lunch. The addition of toasted pine nuts offers a satisfying crunch and a boost of healthy fats.

Brussels Sprouts and Pork Belly Skewers

These Brussels sprouts and pork belly skewers are a delicious keto-friendly option for a filling lunch or dinner. The pork belly provides rich, savory flavors, while the Brussels sprouts get a nice char and caramelization on the grill. These skewers are perfect for a low-carb BBQ-style meal.

Ingredients:

• 1 lb Brussels sprouts, halved
• 1 lb pork belly, cut into cubes
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 1/2 tsp garlic powder
• Lemon wedges, for serving

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. In a bowl, toss the Brussels sprouts and pork belly cubes with olive oil, smoked paprika, garlic powder, salt, and pepper.
3. Thread the Brussels sprouts and pork belly onto skewers, alternating between the two.
4. Grill the skewers for 8-10 minutes, turning occasionally, until the pork belly is cooked through and the Brussels sprouts are tender and slightly charred.
5. Serve with lemon wedges for squeezing over the top.

pork belly with the crunch of Brussels sprouts. Grilling the skewers imparts a smoky flavor that enhances the natural sweetness of the Brussels sprouts. This dish is perfect for anyone craving a hearty, low-carb meal with bold flavors. The lemon wedges add a refreshing burst of acidity, balancing out the richness of the pork.

Brussels Sprouts and Bacon Egg Cups

These Brussels sprouts and bacon egg cups are a perfect grab-and-go keto lunch or breakfast. The Brussels sprouts and crispy bacon create a savory base for a baked egg, offering a satisfying and nutritious meal with minimal carbs. These egg cups can be made ahead of time, making them a great option for meal prepping.

Ingredients:

• 1 lb Brussels sprouts, chopped
• 6 large eggs
• 6 slices bacon, chopped
• 1/2 cup shredded cheddar cheese
• Salt and pepper, to taste
• 1 tbsp olive oil

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a muffin tin with olive oil.
2. In a skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon and set aside, leaving the bacon fat in the skillet.
3. Add the Brussels sprouts to the skillet and sauté for 5-7 minutes until softened and slightly golden.
4. Divide the Brussels sprouts and bacon evenly into the muffin tin cups.
5. Crack one egg into each muffin cup and sprinkle with cheddar cheese, salt, and pepper.
6. Bake for 12-15 minutes, or until the eggs are cooked to your desired level of doneness.
7. Serve warm or store in the fridge for meal prep.

These Brussels sprouts and bacon egg cups are a perfect keto-friendly meal that’s both filling and easy to make. The combination of crispy bacon, savory Brussels sprouts, and creamy eggs creates a satisfying dish that is rich in protein and healthy fats. They’re versatile and convenient, ideal for anyone looking for a low-carb meal that can be prepped in advance and enjoyed throughout the week.

Brussels Sprouts and Ground Turkey Skillet

his Brussels sprouts and ground turkey skillet is a quick, easy, and healthy keto lunch option that’s packed with protein and fiber. The lean ground turkey pairs perfectly with the Brussels sprouts, and the garlic and spices bring the whole dish to life with bold flavors.

Ingredients:

• 1 lb Brussels sprouts, sliced thinly
• 1 lb ground turkey
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• Salt and pepper, to taste
• 1/4 cup fresh cilantro, chopped (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the ground turkey and cook until browned and fully cooked, breaking it apart with a spoon as it cooks.
2. Add the garlic, cumin, paprika, salt, and pepper, and cook for another 1-2 minutes until fragrant.
3. Add the Brussels sprouts to the skillet and sauté for 5-7 minutes until tender and slightly crispy.
4. Stir everything together and cook for another 2 minutes to combine the flavors.
5. Garnish with fresh cilantro if desired and serve immediately.

This Brussels sprouts and ground turkey skillet is a quick, healthy, and satisfying dish that’s perfect for a low-carb, keto lunch. The lean turkey provides protein while the Brussels sprouts add a crunchy texture and a dose of nutrients. The spices create a bold, flavorful base, making this meal both filling and delicious without the carbs. It’s perfect for busy weekdays when you need a nutritious meal in less than 30 minutes.

Brussels Sprouts and Cauliflower Rice Stir-Fry

This Brussels sprouts and cauliflower rice stir-fry is a simple and flavorful keto-friendly lunch, offering a low-carb twist on traditional fried rice. The cauliflower rice takes on the flavor of the Brussels sprouts, creating a nutritious, satisfying dish that’s perfect for anyone looking to cut carbs while still enjoying a hearty meal.

Ingredients:

• 1 lb Brussels sprouts, shredded
• 2 cups cauliflower rice (store-bought or homemade)
• 1/2 onion, diced
• 2 tbsp olive oil
• 2 tbsp soy sauce (or tamari for gluten-free)
• 2 cloves garlic, minced
• 1/2 tsp ground ginger
• 1/4 cup green onions, sliced (optional)
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat. Add the diced onion and cook for 2-3 minutes until soft.
2. Add the shredded Brussels sprouts and cook for 5-7 minutes, stirring occasionally, until tender.
3. Stir in the garlic and ginger, cooking for another minute until fragrant.
4. Add the cauliflower rice and soy sauce, stirring to combine. Cook for another 5-7 minutes until the cauliflower rice is tender and slightly browned.
5. Season with salt and pepper, and garnish with green onions before serving.

This Brussels sprouts and cauliflower rice stir-fry is a light, yet satisfying meal that’s low in carbs and full of flavor. The cauliflower rice acts as a perfect substitute for traditional rice, while the Brussels sprouts add texture and nutritional benefits. The savory soy sauce and ginger bring an Asian-inspired flair to the dish, making it a delicious and healthy option for anyone on a keto diet.

Brussels Sprouts and Salmon Salad

This Brussels sprouts and salmon salad is a nutrient-packed keto-friendly lunch option. The rich flavor of the salmon pairs perfectly with the earthy Brussels sprouts, and the lemon-dijon dressing adds a zesty, refreshing touch. This salad is perfect for anyone looking for a light yet filling meal that’s high in healthy fats and protein.

Ingredients:

• 1 lb Brussels sprouts, shaved thinly
• 2 salmon fillets, cooked and flaked
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tbsp Dijon mustard
• 1/4 tsp garlic powder
• Salt and pepper, to taste
• 1/4 cup chopped walnuts (optional)

Instructions:

1. In a large bowl, combine the shaved Brussels sprouts and flaked salmon.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic powder, salt, and pepper to make the dressing.
3. Pour the dressing over the Brussels sprouts and salmon, tossing everything together to combine.
4. Garnish with chopped walnuts, if desired, and serve immediately.

Brussels sprouts and salmon salad is a perfect low-carb lunch that’s rich in omega-3 fatty acids from the salmon, while the Brussels sprouts provide a crunchy texture and plenty of fiber. The lemon-dijon dressing adds a bright, tangy flavor that ties the whole dish together. This salad is ideal for anyone looking for a filling yet light meal that’s high in protein and healthy fats.

Brussels Sprouts and Chicken Stir-Fry with Almonds

This Brussels sprouts and chicken stir-fry with almonds is a quick and tasty keto-friendly lunch. The chicken is cooked to perfection and paired with crispy Brussels sprouts and crunchy almonds, creating a satisfying meal that’s full of flavor, texture, and nutrients.

Ingredients:

• 1 lb Brussels sprouts, halved
• 2 chicken breasts, thinly sliced
• 2 tbsp olive oil
• 1/4 cup sliced almonds
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp garlic powder
• 1/4 tsp chili flakes (optional)
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chicken slices and cook until browned and fully cooked, about 5-7 minutes.
2. Remove the chicken from the skillet and set aside. In the same skillet, add the Brussels sprouts and sauté for 5-7 minutes until they are crispy and golden.
3. Add the garlic powder, chili flakes (if using), and soy sauce to the Brussels sprouts, stirring to combine.
4. Return the chicken to the skillet and toss everything together. Add the sliced almonds and cook for another 2 minutes.
5. Season with salt and pepper and serve hot.

This Brussels sprouts and chicken stir-fry with almonds is a simple, satisfying, and keto-friendly dish that’s perfect for lunch. The chicken provides lean protein, while the Brussels sprouts offer a nutritious crunch. The sliced almonds add a nice texture contrast and a boost of healthy fats, while the soy sauce enhances the flavor profile with a savory finish. This dish is quick to make, full of flavor, and will keep you full and energized throughout the day.

Brussels Sprouts and Beef Meatballs

These Brussels sprouts and beef meatballs are a savory, low-carb option that’s perfect for a keto-friendly lunch. The meatballs are made with ground beef and finely shredded Brussels sprouts, providing both flavor and texture. These meatballs are great on their own or paired with a simple dipping sauce for added flavor.

Ingredients:

• 1 lb ground beef
• 1 cup Brussels sprouts, finely shredded
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 1 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper, to taste
• 1 tbsp olive oil (for frying)

Instructions:

1. In a large bowl, combine the ground beef, shredded Brussels sprouts, Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper. Mix until everything is well combined.
2. Form the mixture into meatballs, about 1 inch in diameter.
3. Heat olive oil in a skillet over medium heat and cook the meatballs for 5-7 minutes, turning occasionally until browned and cooked through.
4. Serve the meatballs warm, with a side of low-carb dipping sauce or as is.

These Brussels sprouts and beef meatballs are a delicious and protein-packed meal that’s perfect for anyone on a keto diet. The combination of beef and Brussels sprouts creates a flavorful

Note: More recipes are coming soon