Pan-fried Brussels sprouts with creamy Dijon cider dressing are the side dish that steals the show: deeply charred sprouts tumbled in a tangy sour-cream-and-Dijon dressing that clings to every leaf. Twenty minutes, one skillet, one mixing bowl. The dressing's gentle sweetness comes from powdered erythritol, not sugar.
Let’s be honest, Brussels sprouts have a bit of a reputation. If you grew up with the boiled, bitter, and mushy version, it’s time for a delicious reintroduction! By pan-frying these little green gems until they’re deeply caramelized and crisp-tender, we unlock a nutty, savory flavor you won’t believe. The real star, though, is the luscious Dijon cider dressing. It’s creamy, tangy, and has a hint of sweetness (without the honey!), clinging to every crispy leaf. This isn’t just a side dish; it’s the side dish that will steal the show.
Ingredients
• 2 tablespoons / 30 ml olive oil
• 2 pounds / 900 g (31.7 oz) fresh Brussels sprouts, trimmed and quartered
• Sea salt and ground black pepper, to taste
• For the Creamy Dijon Dressing
• ½ cup / 120 g (4.2 oz) full-fat sour cream
• 3 tablespoons / 45 g (1.59 oz) Dijon mustard
• 1 tablespoon / 15 ml apple cider vinegar
• 2 teaspoons powdered erythritol
Instructions
1. Directions
2. Prepare the dressing first. In a large bowl (big enough to hold the sprouts later), whisk together the sour cream, Dijon mustard, apple cider vinegar, and powdered erythritol until smooth. Set aside.
3. Heat the olive oil in a large skillet or cast iron pan over medium-high heat. Once shimmering, add the quartered Brussels sprouts in a single layer.
4. Season generously with sea salt and black pepper. Cook for 8-10 minutes, stirring occasionally, until the sprouts are deeply charred on the outside and crisp-tender on the inside.
5. Transfer the hot, cooked Brussels sprouts directly into the bowl with the dressing. Toss gently to coat everything evenly and serve immediately.
Nutritional Information
• Nutrition
• Serves: 8 | Prep time: 10 minutes | Cook time: 10 minutes
• CALORIES: 110 | FAT: 7 g | PROTEIN: 4 g | TOTAL CARBS: 10 g | DIETARY FIBER: 4.5 g | NET CARBS: 5.5 g | ERYTHRITOL: 1.3 g
Pro Tips
• For the best char, ensure your pan is hot before adding the sprouts and don’t overcrowd it. Cook in two batches if necessary.
• The dressing can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
• Add crispy bacon bits or toasted pecans after tossing for extra crunch and a savory, salty flavor boost.
• Use this dressing on a shaved Brussels sprout salad for a delicious, no-cook alternative.
FAQ
Q: How do I get my Brussels sprouts crispy and charred
A: For the best char, ensure your pan is hot before adding the sprouts and do not overcrowd it. Cook in two batches if necessary to allow the sprouts to get deeply caramelized and crisp-tender.
Q: Can I make the Dijon dressing ahead of time
A: Yes, the creamy Dijon dressing can be made up to 3 days in advance. Store it in an airtight container in the refrigerator until you are ready to use it.
Q: Is this Brussels sprouts recipe keto-friendly
A: Yes, this recipe is a great low-carb and keto-friendly option. It uses erythritol instead of a sugar-based sweetener and has only 5.5 grams (0.19 oz) of net carbs per serving.
Q: What can I add to this recipe for extra crunch and flavor
A: For extra crunch and a savory, salty flavor boost, you can add crispy bacon bits or toasted pecans after tossing the cooked sprouts in the dressing.
Pro Tips
- Get the pan properly hot and don't crowd it — cook the sprouts in two batches if needed so they char instead of steaming.
- Quarter the sprouts so the cut sides lie flat against the pan and caramelize properly.
- Whisk the dressing in the serving bowl first, then tumble the hot sprouts straight into it; the heat helps the sauce cling.
- The dressing keeps up to 3 days in an airtight container in the fridge, so it is worth doubling.
- Toss in crispy bacon bits or toasted pecans after dressing for crunch and a salty boost.
Frequently Asked Questions
Are these Brussels sprouts keto?
Each serving has 10 g of total carbs and 4.5 g of fiber (5.5 g net), and the dressing sweetens with powdered erythritol instead of sugar.
Can I make the dressing ahead of time?
Yes — it keeps up to 3 days in an airtight container in the refrigerator. Whisk it smooth again before using.
Can I use frozen Brussels sprouts?
Fresh sprouts char much better; frozen ones release extra water and steam rather than caramelize.
What else can I use the Dijon cider dressing on?
It doubles as a dressing for a shaved Brussels sprout salad — a delicious no-cook alternative.
Recipe card below.
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Pan-Fried Brussels Sprouts with Creamy Dijon Cider Dressing
Ingredients
Method
- Directions
- Prepare the dressing first.
- In a large bowl (big enough to hold the sprouts later), whisk together the sour cream, Dijon mustard, apple cider vinegar, and powdered erythritol until smooth.
- Set aside.
- Heat the olive oil in a large skillet or cast iron pan over medium-high heat.
- Once shimmering, add the quartered Brussels sprouts in a single layer.
- Season generously with sea salt and black pepper.
- Cook for 8-10 minutes, stirring occasionally, until the sprouts are deeply charred on the outside and crisp-tender on the inside.
- Transfer the hot, cooked Brussels sprouts directly into the bowl with the dressing.
- Toss gently to coat everything evenly and serve immediately.
- Add crispy bacon bits or toasted pecans after tossing for extra crunch and a savory, salty flavor boost.
