Roasted Brussels Sprouts with Bacon
Brussels sprouts roasted with crispy bacon until the edges caramelize. A savory, crunchy side at 6 grams of net carbs per serving.
Roasted sprouts with crispy bacon
Brussels sprouts and bacon belong together. The bacon renders its fat into the pan, the sprouts roast in it, and the edges turn deep brown and crisp while the centers stay tender. Even sprout skeptics tend to come around to this one.
Halve the sprouts so they get a flat, caramelized face against the hot pan, and cut the bacon into pieces so it crisps evenly among them. Give everything room on the sheet; a crowded pan steams the sprouts pale instead of browning them.
A squeeze of lemon or a splash of vinegar at the end lifts the whole dish and balances the bacon fat.
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Ingredients
- 1 pound brussels sprouts, trimmed and halved (net carbs →)
- 4 slices bacon, cut into 1-inch pieces (net carbs →)
- 1 tablespoon olive oil (net carbs →)
- 2 cloves garlic, minced (net carbs →)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice (optional, to finish) (net carbs →)
Instructions
- 1Preheat the oven to 425 degrees Fahrenheit.
- 2Toss the halved sprouts with the olive oil, garlic, salt, and pepper, then spread them cut-side down on a baking sheet.
- 3Scatter the bacon pieces around the sprouts in a single layer, keeping everything from overlapping.
- 4Roast for 22 to 25 minutes, stirring once halfway, until the sprouts are deeply browned and the bacon is crisp.
- 5Finish with a squeeze of lemon juice if you like, and serve hot.
Nutrition (per serving)
Recipe FAQ
Are brussels sprouts okay on keto?
Yes, in normal portions. Brussels sprouts have about 5 grams of net carbs per cup along with a good amount of fiber and vitamin C. A roasted serving with bacon from this recipe stays around 6 grams of net carbs, which fits most keto budgets.
How do I get brussels sprouts crispy?
Roast them cut-side down on a hot sheet at a high temperature and do not crowd the pan. The flat face against the metal caramelizes into a crisp crust, while a crowded pan traps steam and leaves the sprouts pale and soft. The rendered bacon fat helps them brown too.
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