Kielbasa and Brussel Sprouts

This recipe for Kielbasa and Brussel sprouts is definitely one of my favorite ways to cook these little cabbages. It is easy, quick and delicious! I never thought I liked Brussel sprouts until I tried this recipe.


  • 2 tbsp Olive oil (I prefer California Ranch Olive oil)
  • 1 medium onion, chopped
  • 1 lb brussel sprouts, peel outer leaves, cut in halves or quarters.
  • 8oz package white button mushrooms, sliced
  • 1-2 tbsp butter (I prefer grass-fed KerryGold butter)
  • Seasoning – I recommend Stonemill Kicked Up Chicken seasoning, from Aldi’s or you can try a different all purpose seasoning
  • 1 package kielbasa, sliced into medallions (I used Hillshire Farm)


  • Use a large frying pan over medium/high heat. Add olive oil.
  • Add chopped onion, sauté until mostly cooked through. Stir occasionally.
  • Add Brussel sprouts, stir and cover for 5-10 minutes.
  • Add mushrooms and butter and seasoning, stir and allow to cook for another 5 minutes or until veggies are near the desired texture.
  • Add kielbasa, stir to combine and heat through.
  • Serve immediately. You can add parmesan cheese on top. I like to have with mustard on the side.
  • Serves 4.

Kielbasa and Brussel Sprouts nutrition facts

I put the “Kielbasa and Brussel Sprouts” recipe into Carb Manager to analyze the macros. I estimated 2 cups of brussel sprouts in the recipe, although I did not measured in cups after processing them. If you use less brussel sprouts in the recipe, the carb count will decrease. This may not be a true Keto meal, but definitely low carb high fat and ok for low to liberal carbs. These results are based on 4 servings in the recipe. If you split into smaller servings, the carbs will be less.

Net carbs are 8g (11g total carbs and 3g fiber). Protein 18g, and Total fat 41g. Total calories 475 kcal. The glycemic load is calculated at 4.9 (low).

I hope you enjoy this recipe. Let me know in the comments if you try it, and what you think!

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