Keto Roasted Brussels Sprouts with Bacon and Parmesan Recipe
A crispy, savory side dish that’s ready in under 40 minutes.
Key Info
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Servings: 4-6
- Calories: 225 per serving
- Fat: 18g
- Protein: 12g
- Net Carbs: 4g
- Difficulty: Easy
- Diet Tags: Keto, Low-Carb, Gluten-Free
Equipment Needed
- Large baking sheet (or two medium ones)
- Mixing bowl
- Sharp knife
- Cutting board
- Garlic press (optional)
- Cheese grater (if using block Parmesan)
Ingredients
- 1.5-2 pounds Brussels sprouts, trimmed and halved (680-900g)
- 6-8 slices thick-cut bacon, chopped (about 170g)
- ½ cup freshly grated Parmesan cheese (50g)
- 3-4 tablespoons olive oil (45-60ml)
- 2-3 cloves garlic, minced
- Salt and black pepper to taste
- Fresh thyme or parsley for garnish (optional)
Method
- Preheat oven to 400°F (200°C)
- Trim Brussels sprouts, removing outer leaves and cutting larger ones in half
- In a large bowl, toss Brussels sprouts with olive oil, minced garlic, salt, and pepper until evenly coated
- Spread Brussels sprouts on baking sheet cut-side down, ensuring they’re not overcrowded
- Sprinkle chopped bacon evenly over Brussels sprouts
- Roast for 20-25 minutes, flipping halfway through
- When sprouts are golden brown, sprinkle with Parmesan and return to oven for 5 minutes
- Remove when Brussels sprouts are crispy and bacon is rendered
Crucial Tips
- Don’t overcrowd the pan – use two if needed
- Pat Brussels sprouts dry before seasoning
- Always place cut-side down initially for better caramelization
- Look for golden-brown color as doneness indicator
Storage & Variations
- Storage: Keep refrigerated in an airtight container for up to 3 days
- Reheating: Best in oven at 350°F (175°C) for 5-10 minutes
- Scaling: Recipe doubles easily; use additional baking sheets
Variations
- Substitute pancetta for bacon
- Add balsamic glaze after cooking
- Use pecorino romano instead of Parmesan
- Add red pepper flakes for heat
Common Mistakes to Avoid
- Not drying Brussels sprouts thoroughly
- Overcrowding the baking sheet
- Using pre-grated cheese (fresh grates better)
- Skipping the halfway flip
- Not checking for doneness at the 20-minute mark
