Keto Orange Sauce Brussels Sprouts are a sweet and savory side dish that combines fresh orange juice with soy sauce and vinegar to make a delicious low-carb sauce to dial up the flavor of steamed Brussels sprouts.
» Try these as a side dish for this Low-Carb Lemon Pepper Chicken.
There are plenty of ways to spice up Brussels sprouts, which happen to be a really great low-carb vegetable. You don’t have to eat them plain all the time. This keto orange sauce brussels sprouts recipe will definitely change your mind if you’re on the fence about sprouts.
They’re crispy, sweet, savory, and have a hint of heat that rounds out all the flavors. They are a wonderfully unique side dish that can pair well with many main dishes. Up your veggie intake with these amazing keto orange sauce brussels sprouts.
We tried a version of these orange brussels sprouts at a restaurant recently. The orange flavor goes so well with the slightly bitter brussels sprouts, and with a little tweaking to make them keto we came up with this delicious recipe.
Ingredients You Need
For the sauce
- Orange juice: fresh squeezed orange juice will taste best in this recipe.
- Orange Zest: leave the orange in a bowl of hot water for a few minutes to wash off any wax that may be on it before zesting.
- Chicken Broth: A bit of chicken broth will boost the sauce’s flavor dramatically, and any brand works.
- Low-Sodium Soy Sauce: This recipe uses low-sodium soy sauce to prevent the dish from being overly salty. If using regular soy sauce, then lower the amount used.
- White Vinegar: This will give a nice acidity to the orange sauce, but feel free to use rice vinegar or apple cider vinegar.
- Allulose: I prefer to use allulose because it has the best sweetness factor to me. You can use another keto-friendly sugar substitute, like erythritol or Swerve.
- Garlic & Ginger: use freshly minced and grated garlic and ginger to get the strongest flavor.
- Chili Oil: this is an optional addition, but it will provide the sauce with a lovely bit of spice.
- Xanthan Gum: Xanthan gum is a great thickening agent and will make the sauce a more desirable texture.
For the Brussels sprouts
- Brussels Sprouts: Trim and halve the brussels sprouts before cooking them.
- Butter: Salted butter will give a bit more flavor to the dish, but unsalted can be used as well.
- Chopped Almonds: The almonds give a lovely extra crunch to the brussels sprouts, but they are an optional garnish.
How to Make Orange Sauce Brussels Sprouts
In a medium saucepan over medium heat, combine the sauce ingredients, except the xanthan gum. Simmer for 8-10 minutes. Reduce heat to low and continue to simmer while you cook the sprouts.
Heat a large pan over medium high heat and add the butter. When melted, add the Brussels sprouts, cut side down and cook for 8 minutes, without touching. This is how you get a nice browned sear on them. Flip them over and continue cooking for 5 minutes. Reduce heat to medium.
Add the xanthan gum to the sauce and whisk until it’s fully dissolved and the sauce has thickened, about 3 minutes.
Pour the sauce over the Brussels sprouts and toss to coat. Simmer until the sauce is thickened to your liking. Garnish with chopped almonds. Serve immediately.
How Many Carbs Are In This Side Dish
Brussels sprouts are a great vegetable for a low-carb or keto diet because they have just under 8 grams of total carbohydrates per serving, which is about 1 cup or 88 grams.
That same serving size contains 3.4 grams of fiber, so that brings the total to 4.5g net carbs. If you cut the serving to half that amount, you’re getting just 2.25 net grams of carbs, which can fit into any keto diet.
How to Store Leftover Sprouts
We actually always cook a double recipe batch of these Brussels sprouts because they are just as good the next day. They make a great side dish with just about any main you’re serving. You can store any leftovers in an air tight container in the refrigerator for up to 3 days. To reheat them, just toss them in a pan on medium heat until warmed through.
Questions About the Recipe
Can I make these Brussels Sprouts in the oven?
Yes. This recipe is made on the stove, but you can roast them in the oven. Roast the brussels sprouts for 10 minutes at 475°F. Flip them over and let them roast for another 5 minutes. Toss the roasted brussels sprouts in the orange sauce and enjoy!
Do I have to blanch the sprouts?
No. You can blanch them if you want, but there is no need to in this recipe. They will get just as crispy being cooked in the pan.
Are there any other vegetables I can add into this recipe?
Absolutely! The keto orange sauce is delicious, so it can be used for many different vegetables. Add some butternut squash or pumpkin to the brussels sprouts for some extra sweetness.
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Keto Orange Sauce Brussels Sprouts
For the sauce:
- 1 medium orange juiced
- 1 tablespoon orange zest
- 1/4 cup chicken broth
- 2 tablespoons low-sodium soy sauce
- 1 tablespoons white vinegar
- 2 tablespoons allulose or other sugar substitute
- 1 clove garlic minced
- 1 piece ginger grated
- 1/2 teaspoon chili oil optional
- 1/2 teaspoon xanthan gum
For the Brussels sprouts:
- 1 pound brussels sprouts trimmed and halved
- 1 tablespoon butter
- Chopped almonds for garnish
- In a medium saucepan over medium heat, combine the sauce ingredients, except the xanthan gum. Simmer for 8-10 minutes. Reduce heat to low and continue to simmer while you cook the sprouts.
- Heat a large pan over medium high heat and add the butter. When melted, add the Brussels sprouts and cook for 8 minutes, without touching. Flip and continue cooking for 5 minutes. Reduce heat to medium.
- Add xanthan gum to the sauce and whisk until dissolved and the sauce has thickened, about 3 minutes.
- Pour the sauce over the Brussels sprouts and toss to coat. Simmer until the sauce is thickened to your liking. Garnish with chopped almonds. Serve immediately.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Laura is an avid home cook and recipe creator. She shares her favorite low-carb recipes here that are both easy to make and full of flavor, so you don’t even miss the carbs.