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No matter what the weather, my Keto Grilled Brussels Sprouts on a Stick shine.

Grilled Brussels Sprouts on a Stick

Any time of year, you can find me grilling. In the snow. In the rain. In the sunshine. Now sometimes, that is because I’m getting paid from catering customers—not because I’m quite that crazy. When the weather is clear, I enjoy pulling out my Weber kettle grill. Since I exclusively use charcoal at home, I like to make sure I cook everything that I can over the coals. I created Grilled Brussels Sprouts on a Stick so that I could make a complete dinner.

Before we ate keto, I would make a sweet vinaigrette for Sam to enjoy on her Grilled Brussels Sprouts on a Stick. Now that we live gluten free, sugar free, and low carb, I created a bacon dressing for taste and to up the fat. I prep the dish in the morning or the beginning of the week and cook it when we’re ready for a grilled meal.

Chef Alexa demonstrates how to skewer Brussels sprouts by sticking them with pointy end through the core. 

Serve Grilled Brussels Sprouts on a Stick with other foods that you cook by flame. Lately, I’ve been on a Barbecue Chicken Wing kick because of the new KetoLuxe Sweet and Tangy Barbecue Sauce. It pairs perfectly with Brussels sprouts. Remember to prep ahead to save time and enjoy fresh foods. That’s living KetoLuxe.

I like to serve this dish with grilled wings so that the entire meal is done at once.

Follow me on Pinterest for more recipes and keto cooking hints.

Less than 10 minutes

5 minutes

1 pound fresh Brussels sprouts
1 tablespoon bacon fat, warm
1 tablespoon extra virgin olive oil
1 clove garlic, pressed
1 tablespoon white wine vinegar
½ teaspoon salt
½ teaspoon pepper
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon lemon zest
6 pieces Baked Bacon, crumbled


  1. Preheat a charcoal grill.
  2. Clean out leaves off Brussels sprouts.
  3. Bring a medium sauce pan of water to a boil.
  4. Submerge Brussels sprouts and cook for 4 minutes.
  5. Remove from water and immediately run cold water atop Brussels sprouts.
  6. Combine bacon fat, olive oil, garlic, vinegar, salt, pepper, pepper flakes, and lemon zest in a medium bowl.
  7. Skewer Brussels sprouts and grill for 2 minutes on each side.
  8. Place on a platter and drizzle with dressing.
  9. Garnish with crumbled bacon.
  10. Serve at room temperature.

8 servings

Want a vegetarian version? Omit the bacon.

You could try this with frozen Brussels sprouts. Make sure to thaw completely before skewering.

Net carbs: 3 grams
Sugar alcohol: 0 grams
Total carbs: 4 grams
Fiber: 1 gram
Fat: 3 grams
Protein: 2 grams
Sodium: 62 milligrams
Calories: 50
Glycemic load: 1


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