These sauteed spicy garlic Brussels sprout are out of this world! Pan-charred with a classic low carb keto sweet and spicy garlic sauce that everyone will love! If you’re craving Chinese take-out, but still want a healthy veggie dish that’s packed with flavor, this is it!
Lately, we have been experimenting with brussels sprout. Mainly because they are just so good for you.
But, I think I can safely say that brussels sprout are not everyone’s cup of tea. The bitterness of these cruciferous veggies for many is a big turn off!
This is why we set out to make brussels sprout recipes that are not only tasty but also low-carb/keto.
What we learned quickly after experimenting in the kitchen was that for brussels sprout to be good, they needed a sauce.
Preferably sauce that is strong and thick like that of Chinese food.
This is when we came up with the idea to make brussels sprout with our low carb keto spicy garlic sauce, which is based on the classic kung pao sauce, and boy were we happy we did!
This brussels sprout recipe is sautéed in a pan for quick cooking making it such an easy dish for any day of the week. Plus, if you’re vegan, this is the perfect dish to try!
So, if you happened to love brussels sprout or you’re looking to expand your veggie horizons, I recommend you try this easy and delicious recipe!
Now, let’s get cooking!
Prepping Time 5M
Cooking Time 5M
Total Time 10M
Net Carb/Serv ~5g
Servings 2
Ingredients
- 1 Cup Brussels Sprout
- 1/2 tbsp Neutral Oil (no taste)
- 2 Garlic Cloves
- 2 tbsp Soy Sauce
- 2 tbsp Chicken Broth
- 2 tbsp Japanese Sake (can substitute with Dry Sherry)
- 1 tbsp Monkfruit Erythritol Blend
- 2 tsp Red Wine Vinegar
- 1 tbsp Sriracha
- 1 tsp Sesame Oil
- 1/8 tsp Xanthan Gum (for thickening)
Directions
1) Gather all the ingredients.
2) Cut brussels sprout into halves and set aside.
3) Finely mince garlic and add into a mixing bowl along with Soy Sauce, chicken broth, Japanese sake, Monkfruit Erythritol Blend, Red Wine Vinegar, Sriracha and Sesame Oil. While mixing, gently sprinkle in Xanthan Gum for thickening. Make sure the sauce is mixed well and Xanthan Gum dissolves before setting it aside.
4) In a small fry pan, add sauce mix on medium heat and bring to light boil. Once boiling, lower to simmer and reduce sauce until thickens, about 2-3 minutes. Remove from heat and set aside.
5) In a medium Teflon fry pan, add neutral oil and bring up to heat on medium. Once the oil starts to lightly smoke, add in halved brussels sprout and cook for 2-3 minutes until brussels sprout are tender.
6) Add in sauce from step 4), stir until combined and remove from heat. Transfer to a serving plate and enjoy hot!
Hope you enjoy your low-carb/keto Spicy Garlic Sauteed Brussels Sprout!
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Spicy Garlic Sauteed Brussels Sprout
Ingredients
- 1 Cup Brussels Sprout
- 1/2 tbsp Neutral Oil no taste
- 2 Cloves Garlic
- 2 tbsp Soy Sauce
- 2 tbsp Chicken Broth
- 2 tbsp Japanese Sake can substitute with Dry Sherry
- 1 tbsp Monkfruit Erythritol Blend
- 2 tsp Red Wine Vinegar
- 1 tbsp Sriracha
- 1 tsp Sesame Oil
- 1/8 tsp Xanthan Gum for thickening
Instructions
- Gather all the ingredients.
- Cut brussels sprout into halves and set aside.
- Finely mince garlic and add into a mixing bowl along with Soy Sauce, chicken broth, Japanese sake, Monkfruit Erythritol Blend, Red Wine Vinegar, Sriracha and Sesame Oil. While mixing, gently sprinkle in Xanthan Gum for thickening. Make sure the sauce is mixed well and Xanthan Gum dissolves before setting it aside.
- In a small fry pan, add sauce mix on medium heat and bring to light boil. Once boiling, lower to simmer and reduce sauce until thickens, about 2-3 minutes. Remove from heat and set aside.
- In a medium Teflon fry pan, add neutral oil and bring up to heat on medium. Once the oil starts to lightly smoke, add in halved brussels sprout and cook for 2-3 minutes until brussels sprout are tender.
- Add in sauce from step 4), stir until combined and remove from heat. Transfer to a serving plate and enjoy hot!
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Nutrition
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I looove brussel sprouts and loooove kung pao sauce, will definitely give this a try!
Hey Emma! Awesome and hope you like the dish!