Are you intimidated at the thought of making brussel sprouts at home? With this failsafe recipe for the best crispy keto brussel sprouts, you won’t have to worry about soggy or stinky sprouts ever again! This dairy free, paleo, and Whole30 compliant brussel sprout recipe will be your new favorite way to make sprouts at home!
Can we talk about the comeback brussel sprouts have made in the last few years?
They went from arguably the world’s most hated vegetable to the trendiest.
You’re not cool if you don’t like them, right?
To be honest, they’re not my favorite low carb vegetable.
That is, until very recently when I made some extra crispy brussel sprouts with bacon.
I first made these keto brussel sprouts for Christmas dinner. My mom said, and I quote, “these are the best brussel sprouts I’ve ever eaten”.
She’s a very picky eater so I took the compliment to heart.
I made them again the same way I did at Christmas to be sure the first time wasn’t a fluke (the wine was flowing, after all) and lo and behold, they were freakin’ delicious.
If you’ve ever been intimidated to make keto brussel sprouts at home, this recipe will be your failsafe!
These Really Are the Best Crispy Keto Brussel Sprouts Ever
And this is why:
- Only 4 ingredients needed
- No babysitting, flipping, or pan frying
- Won’t stink up your house
- Crispy on the outside, soft on the inside
- Perfect sprouts every time
How To Make Perfect Crispy Brussel Sprouts In The Oven
I told you that this recipe is going to be your new failsafe keto brussel sprout recipe and I’m standing by that claim!
Until recently, I didn’t even attempt to make oven roasted crispy keto brussel sprouts at home because I didn’t think I would like them and I hate wasting ingredients.
But, my husband likes them so I wanted to find a way to make them at home that we would both enjoy.
And I did. Oh boy, I did.
I’m actually munching on the leftovers as I write this blog post!
So, how do you make crispy brussel sprouts in the oven?
Well, you’ll need a just a few basic ingredients, a baking sheet, parchment paper, and a hot oven!
One thing I love to do when prepping my brussel sprouts is save the leaves (that aren’t icky) that fall off when I slice them in half.
I toss the extra leaves right onto the baking sheet with the halved sprouts. They make the best little burnt “end” pieces!
Throw some thinly sliced bacon on the baking sheet, toss everything in oil and vinegar, and bake till extra crispy!
The bacon fat will render while cooking with your sprouts will end up with the best bacon-y, salty, crispy keto brussel sprouts!
A Note About Vegetable Carbs and Keto
I touched on this in my low carb vegetable beef soup recipe but it’s worth saying again: do not worry about carbs from [keto] vegetables.
That’s right, carbs from onions, tomatoes, brussel sprouts, or other green vegetables should be the least of your worries!
Eating a ketogenic diet doesn’t mean you only eat bacon, butter, steak, and 3 ounces of broccoli.
On the contrary! We need vegetables and the nutrients they can provide us.
Not to mention, they are yummy!
It’s easy to get obsessive about carb restricting on keto, especially in the beginning.
I used to weigh my lettuce and broccoli because I was afraid too much was going to make me gain weight back. That is ludicrous!
Don’t let yourself fall into the mindset that you’re going to stall your weight loss or kick yourself out of ketosis because you eat some extra broccoli or carrots.
In fact, it’s that mentality that might make keto for you unable to maintain longterm!
The longer you eat a ketogenic diet, you may even find that your body does better with higher carb vegetables (like sweet potatoes) than it did prior to keto. That is evidence that keto is healing your body!
Worry about counting the carbs coming from nuts, flours, pre-packaged foods, sweet treats, sauces, and dressings. That is where you need to focus on managing your 20-30g limit.
For example, my keto chick-fil-a sauce is fantastic, but eating a half cup of it would not be a wise use of your daily carbs!
So, when you make these crispy keto brussel sprouts and find yourself literally unable to stop eating them, don’t panic.
These are good carbs! 4 ounces of brussel sprouts have 10.3 g carbs and 3.9 grams fiber for a net carb of 6.4 grams. So, when you look at the nutritional information at the bottom of the recipe card, you can see that the majority of the carbs in this recipe are coming from the sprouts, not the other ingredients!
- 1 pound brussel sprouts, rinsed and trimmed
- 3 slices bacon
- 2 tablespoons avocado oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
- Slice the prepared brussel sprouts in half. Save the leaves that fall off. Place them on the lined baking sheet.
- Cut the bacon into small strips and toss onto the baking sheet with the sprouts.
- Drizzle the brussel sprouts with the oil, vinegar, salt, and pepper. Use your hands to toss everything together. Make sure it is all evenly spaced on the baking sheet.
- Bake for 30 minutes untl crispy.
- Serve immediately. Leftovers may be stored in the fridge in an airtight container up to 1 week.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 154 Total Fat: 9.3g Carbohydrates: 12.8g Net Carbohydrates: 8.9g Fiber: 3.9g Protein: 6.1g