Unlike my other Brussels sprouts recipes, this one skips the bacon entirely and leans on nuts and butter instead. Keto Brussels sprouts with almonds and brown butter are nutty, crunchy, and genuinely vegetarian.
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Browning butter is not hard once you know the trick, and it turns simple, salty butter into something rich, nutty, and almost caramel-like.
I have even used brown butter in icing, on my Pecan Cupcakes. Once you master it, you will want to use it everywhere.
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Chef Jenn’s Take on Brussels Sprouts with Almonds & Brown Butter
When butter melts, the milk solids settle at the bottom, and browning it is really just cooking those solids until they turn a rich brown color. That is where the nutty, almost caramel flavor comes from.
Do everything in the same hot pot to save on cleanup. Boil the sprouts in salted water for 2 to 3 minutes, until tender-crisp, then drain them. Toast the almonds in that same pot next, watching closely so they do not burn, and set them aside. Brown the butter in the same pot too, stirring continuously until the milk solids turn brown, about 3 to 4 minutes.
This is genuinely make-ahead friendly. Keep the brown butter separate from the toasted almonds and cooked sprouts, then toss everything together and reheat right before serving.
Use fresh sprouts here, they hold up so much better than frozen in both flavor and texture. A clove of garlic added while browning the butter turns this into a garlic butter version if you want to try it. Keep an eye on the sprouts while boiling, a bit of crunch is exactly what you want, overcooked sprouts lose their appeal fast.
What You’ll Love About Brussels Sprouts with Almonds & Brown Butter
- Make-ahead friendly, keep the components separate and toss together before serving.
- Nutty and crunchy, with a rich, almost caramel flavor from the brown butter.
- Genuinely vegetarian, no bacon required to make this one shine.
Ingredients
- Brussels sprouts – Fresh, not frozen, halved if large so they’re all a similar size.
- Almonds – Slivered or sliced.
- Salted butter – Watch closely while browning so it doesn’t burn.
How to Make Brussels Sprouts with Almonds & Brown Butter
Scroll down for the full recipe card with exact measurements and printable instructions.
Clean the Brussels sprouts and cut the larger ones in half so they’re all about the same size. Bring a pot of salted water to a boil. Cook the sprouts for 2 to 3 minutes, until tender-crisp. Drain and set aside.
In the same pot, toast the almonds, watching closely so they don’t burn. Set aside.
Add the butter to the pot and cook over medium heat, stirring continuously, until the milk solids turn brown, about 3 to 4 minutes.
Toss the browned butter with the almonds and Brussels sprouts, and serve.
Make It A Meal
For a holiday table, pair this with Turkey Gravy and Sausage Stuffing.
If you love Brussels sprouts, Parmesan Brussels Sprouts with Bacon and Brussels Sprouts with Bacon & Maple Syrup are both worth adding to the rotation.
Storage
These are best fresh. They can technically be frozen, but the texture and flavor suffer more than most vegetables, so this is one dish worth eating right away if you can.
Frequently Asked Questions
This recipe runs about 6 net carbs per 1/2 cup serving. The number in the recipe card below will recalculate once this post is republished, so use it as an estimate until then.
Absolutely! Not only are they a great source of nutrition, but they’re high in fiber. They have about 4 net carbs per half cup of cooked sprouts.
Sprouts can be boiled, pan fried, roasted, grilled, shredded and eaten raw…no matter how you prepare them, make sure they still have some crunch in the middle and they won’t taste nasty!
Cut a wee bit off the bottom of the sprout and then pull off the outer leaves. Watch for bugs, and discard any sprouts that have tiny grey or black bugs in them.
Add Preferred SourceKeto Brussels Sprouts with Almonds & Brown Butter
Ingredients
- 1.5 pounds brussels sprouts
- 1/2 cup almonds
- 1/4 cup salted butter
Instructions
- 1. Clean the Brussels sprouts and cut the larger ones in half so that they’re all about the same size.
- 2. Bring a pot of salted water to a boil. Cook the Brussels sprouts for 2-3 minutes or until they’re still tender crisp with some crunch. Drain and set aside.
- 3. In the same pan or a skillet, toast the almonds. Set aside.
- 4. Add the butter to the pan or pot and cook the butter on medium heat until the butter solids turn brown. Stir it continuously. This will take 3-4 minutes.
- 5. Toss the butter with the almonds and Brussels sprouts and serve!
Notes
Recipe Card Tips
- Do everything in the same pot, boiling, toasting, and browning, to save on cleanup.
- Watch the butter closely while browning and stir continuously, it can go from golden to burnt fast.
- Keep the sprouts tender-crisp rather than fully soft, overcooked sprouts lose their appeal quickly.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
Keto brussels sprouts are always delicious, but there are lots of other keto side dishes to try like this cauliflower winner. Start your day off the tasty way with scrumptious corned beef hash and for lunch, there are hearty keto soups & chowders to try. Dinner is always a hit when you make a keto casserole, or try a hearty beefy soup for dinner.
That’s such a great side idea! Can’t wait to try this tomorrow with the brussel sprouts in the fridge!
This is such an easy and delicious recipe. We love sprouts so thanks so much for sharing this!
How delicious, the brown butter really does transform into a gorgeous nutty flavour complimented by the almonds. Thanks for sharing.
I LOVE brussels sprouts, so this recipe is perfect for me. Thank you so much for the recipe, it will definitely be a regular recipe in my house from now on 🙂