Say goodbye to soggy sprouts with this quick and easy recipe that delivers crispy, savory results every time!
Like most kids, I detested Brussels sprouts when I was young. My mom only ever boiled them, so they turned out mushy, slimy, and bland. When I was finally out on my own, I avoided them like the plague for years.
This recipe for crispy keto Brussels sprouts is a game changer. A big part of that pivot is the bacon—I mean, bacon makes everything better, right? But the oven roasting plays a role as well. I love how the sprouts lose some of their bitterness in the process, developing nutty, almost sweet notes that are quite delectable. Plus, their texture softens without sliminess, while the drizzle of oil helps achieve a crispiness that’s super satisfying. The vinegar adds a touch of brightness to perfectly balance the deep, savory smokiness from the bacon.
And because this dish goes from prep to plate in just over half an hour, it’s a perfect weeknight side. Confession: I’ve made it my entire dinner on days when I’m just too exhausted to fix anything to go with it. No regrets!
The beauty of roasted Brussels sprouts
Brussels sprouts are a nutritional powerhouse. They’re an excellent fit for a wide variety of healthy diets, including low-carb and keto regimens. A member of the cruciferous vegetable family, Brussels sprouts are closely related to other nutritional standouts like broccoli, kale, cabbage, and cauliflower. These sprouts are naturally low in starch and calories, while packing in lots of fiber, antioxidants, and vitamins C and K.
When roasted, their natural sugars caramelize, transforming any lingering bitterness into subtle, nutty sweetness. Plus, their hearty texture holds up beautifully to high heat and hearty toppings with robust flavors.
How do I store leftovers?
Once your crispy Brussels sprouts with bacon have cooled completely, store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze this dish for up to 3 months—but expect much softer textures in both the sprouts and the bacon. Thaw overnight in the fridge. Reheat in a preheated 400°F oven for 8-12 minutes, stirring halfway through and checking frequently to avoid burning. Or heat them in a single layer in a 375°F air fryer for 4–6 minutes, shaking the basket at the halfway point, until heated through and crisp.
Similar recipes to try
Hungry for more dishes that pair bacon and Brussels sprouts? Check out these sweet-and-salty Roasted BBQ Bacon Brussels Sprouts and this stovetop version of Shaved Brussels Sprouts With Bacon And Brown Sugar. Looking for a lighter way to enjoy Brussels sprouts in the raw? Try this Keto Brussels Sprout Salad With Hot Bacon Dressing or this quick and easy Shaved Brussels Sprout Salad.
The Best Crispy Keto Brussels Sprouts With Bacon
Ingredients
- 1 pound Brussels sprouts rinsed and trimmed
- 3 slices bacon raw
- 2 tablespoons avocado oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Slice the prepared Brussels sprouts in half. Save any leaves that fall off. Place the halved sprouts and leaves on the lined baking sheet.
- Cut the bacon into small strips or chunks and add them to the baking sheet with the sprouts.
- In a small bowl, whisk together the oil, vinegar, salt, and pepper. Drizzle the mixture over the sprouts and bacon. Toss everything a few times to make sure all pieces are evenly coated, then spread out the sprouts and bacon in a single, evenly spaced layer on the baking sheet.
- Bake for 15 minutes, then stir or flip the sprouts to ensure even baking. Continue baking until the sprouts and bacon are golden brown, crispy, and slightly charred, about another 10-15 minutes. For extra crispness, broil for 1-2 minutes, watching closely to prevent burning.
- Remove the baking sheet from the oven and let the sprouts rest on the pan for 1-2 minutes. Serve immediately.
My family loved this!
Glad to hear it! Thanks for the 5-star rating!