These oven roasted keto brussel sprouts with bacon are slow roasted to perfection and naturally low carb.
Brussel Sprouts are one of my favorite vegetables. I love them steamed, boiled, and grilled but my favorite way to cook them is by roasting them in the oven. If there is one thing that makes simply roasted vegetables better, it's BACON!
I am a huge fan of oven roasted vegetables and have perfecting cooking temperatures and times throughout the year. This recipe is nearly impossible to mess up and turns out perfect every time.
For more roasted vegetable recipes, try our whole roasted rainbow carrots and roasted rosemary potatoes.
Ingredients for keto brussel sprouts
To make this easy keto brussel sprouts recipe, you will need just five ingredients:
- 1 lb brussel sprouts, sliced in half
- 3 Tablespoons Olive Oil
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 5 slices of bacon, cut into ½ inch pieces
Roasting brussels sprouts in the oven
To roast your brussel sprouts to golden perfection, start by preheating the oven to 400 degrees. Prep your baking sheet with a light coating of cooking spray. Toss the brussel sprouts in the olive oil and sprinkle with salt and pepper. Place the prepared sprouts on the baking sheet, putting the bacon in between them. Make sure the bacon is touching the baking sheet directly.
Perfectly golden brown
This next part is key - don't peek at the sprouts! Bake them for at least 10 minutes before checking them. To check, flip one small sprout over to see if it is turning golden brown. When the color changes, you can flip them over and cook an additional 10 minutes or until the bacon is crisp.
Pay close attention towards the end of cooking. Once the bacon is close to being done, things move very quickly!
Can you eat brussel sprouts on Keto?
Yes! Brussels sprouts are a great low carb vegetable to add to your diet. Brussels sprouts have about 4.5g net carbs per cup and are gluten-free, low-carb and loaded with nutrients.
When are brussels sprouts in season?
You don't have to worry when a brussels sprouts craving hits, because they are usually easy to find readily available at your local grocery store year-round. However, peak brussels sprouts season is September to mid-February and if you live in an area that can grow them ... nothing compares to locally grown fresh flavor!
How to pick brussels sprouts
When choosing brussels sprouts, look for firm, tightly compacted leaves that are dark green in color. The base end should not be dark, but may have a slightly yellow/green color to it which naturally happens after harvest. Choose sprouts on the stalk if possible because they stay fresh a little longer, and try to pick a stalk that has similarly sized sprouts so they will cook evenly.
Easy Keto Brussels Sprouts with Bacon
- 1 lb brussel sprouts sliced in half
- 3 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 5 slices bacon chopped
- Preheat oven to 400 degrees. Spray baking sheet with cooking spray. Set aside.
- Slice brussels sprouts in half and place in a large bowl.
- Drizzle olive oil, salt and pepper over the brussels sprouts and stir to combine.
- Lay the brussels sprouts face down on the baking sheet.
- Place bacon in between the brussels sprouts, making sure they are touching the baking sheet directly.
- Bake for 10 minutes in preheated oven, then flip them over. Bake an additional 10 minutes or until they are fork tender and the bacon is crisp.
- Serve immediately.
- Spread the brussels sprouts out on the pan so they have a little room between them.
- Make sure the bacon is in between the sprouts and actually touching the pan so it cooks up crispy.
- Cook the sprouts without peaking for the first ten minutes! This keeps the oven hot so you end up with nice crispy brussels sprouts with a golden crust.
- If leaves fall off the sprouts while prepping, toss them on the baking sheet too! They will turn nice and crisp and are one of my favorite parts of making these!!!
- Pay close attention towards the end of cooking time, when the bacon starts to turn...things will move quickly!
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