If you're a fan of roasted Brussels sprouts, or even if you've never tried them before, you're in for a treat with this recipe. We're taking these greens to the next level by adding some shallots, garlic, and, most importantly, bacon – transforming them into a low carb and keto-friendly dish that's bursting with flavor.
This roasted Brussels sprouts with bacon recipe is not only delicious but also aligns perfectly with your low carb and keto dietary needs. Get ready to experience a side dish that's so good, it'll make Brussels sprouts your new favorite vegetable!
This roasted Brussels sprouts recipe is LOW CARB, KETO and GLUTEN-FREE.
Discovering the magic of Roasted Brussels Sprouts with Bacon
Growing up, my experience with Brussels sprouts was limited to the steamed, gummy versions right out of the freezer bag — not exactly something to look forward to. But everything changed when I encountered a perfectly roasted Brussels sprout at a restaurant. It was a revelation: caramelized to perfection, balancing a wonderful saltiness with the subtle sweetness unique to sprouts. From that moment, I was completely hooked.
This recipe brings so much to the table. Its simplicity is one of its greatest strengths — just chop, mix, and roast. But the true magic lies in the harmony of flavors, which are beautifully intensified through roasting. The result? A dish so delicious, you'll be amazed. And a little tip: make more than you plan to eat. Trust me, these roasted Brussels sprouts with bacon won't linger long on the table — they're just too irresistible.
The STruggle is REAl
Over the last year, I've fallen off the low carb way of eating and I know I'm not the only one. I've gained back over 50lbs and have tried desperately to kick-start myself back into ketosis... but it hasn't worked so far.
It's been a long and painful journey gaining so much weight back. I've learned that restarting low carb is so much harder than I'd ever imagined, but I have a plan that I want to share.
I will be documenting my return to the low carb lifestyle on this site. If you're interested in following along, be sure to subscribe below.
Restarting Low Carb
Are Roasted Brussels Sprouts With Bacon Low Carb or Keto?
When it comes to fitting into a low carb or keto diet, roasted Brussels sprouts with bacon are a superb choice. Let's take a closer look: Brussels sprouts are naturally low in carbs yet high in fiber, vitamins, and minerals, making them an excellent vegetable for these diets. And bacon, with its high fat and low carb content, is practically a staple in the keto world.
Combining these two ingredients, we create a dish that not only tantalizes the taste buds but also aligns perfectly with low carb and keto nutritional guidelines.
The roasting process doesn't add any extra carbs, just a whole lot of flavor. So, yes, this dish is not just low carb and keto-friendly, it's a downright winner for anyone looking to enjoy a delicious and satisfying meal without straying from their dietary goals.
OVEN ROASTED BRUSSELS SPROUTS
We are going to cook the brussel sprouts in the oven for this recipe. I moved my rack to the second position from the top in the oven. I did this for a couple reasons:
- It is consistently hotter at the top of the oven which will allow for the brussels sprouts to cook more quickly.
- We want the brussels sprouts to caramelize but do NOT want the shallots to burn. If we move the rack toward the bottom, we'll get a better caramelization on the brussels sprout, but the shallots will most likely burn.
When making oven roasted brussels sprouts, you can turn the heat up to 400 degrees safely, but I kept it at 375 for this recipe. Here's why: I don't want the shallots to burn. If we were cooking these with an ingredient like thick sliced spring onions (which are also delicious with brussel sprouts!), I would roast them at 400 degrees without fearing the onion would burn too quickly.
Serving Roasted Brussels Sprouts
Don't let these little dudes sit around too long. My wife and I ate a bunch of them right off the sheet pan and they were absolutely and ridiculously delicious. However, I wasn't ready to take the final pictures of them yet (I was in the middle of cooking another recipe) so they sat. I reheated them for the photo shoot and they were still delicious. Then they sat until it was time for dinner and I reheated them again. This time they felt a little tired. The moral of the story: eat them right out of the oven for the best results.
Cooking Roasted Brussels Sprouts in your Kitchen:
Follow along with the key moments for making roasted Brussels sprouts with bacon, right in your own kitchen with this step-by-step visual guide. If you have questions, please ask in the comments!
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Roasted Brussels Sprouts in Salad?
Yes, roasted Brussels sprouts can be a delicious addition to salads. They add a crispy texture and a rich, nutty flavor that pairs well with various greens and dressings.
Calories in Roasted Brussels Sprouts?
A cup of roasted Brussels sprouts contains approximately 56 calories, but this can vary depending on added ingredients like oil or bacon.
Additional Ingredients for Roasted Brussels Sprouts?
To enhance roasted Brussels sprouts, consider adding balsamic vinegar, nuts, cheese, or herbs. These ingredients can bring extra flavors and textures to the dish.
Using Frozen Brussels Sprouts for Roasting?
You can roast frozen Brussels sprouts, though their texture may be less crispy than fresh ones. Thawing and drying them before roasting helps improve the texture.
The Struggle is Real... I've regained 50lbs in a year.
Restarting low carb is so much harder than I imagined. If you're interested in following my return to the low carb lifestyle, then subscribe below.
Storing, Freezing, and Reheating Roasted Brussels Sprouts with Bacon
Storing: To keep your roasted Brussels sprouts with bacon fresh and delicious, store them in an airtight container in the refrigerator. They'll stay at their best for up to 3-4 days. Remember, the bacon might lose a bit of its crispness, but the flavors will remain intact.
Freezing: Freezing is a great option for extending the life of your dish. Once cooled, spread the Brussels sprouts on a baking sheet and freeze them until solid. Then, transfer them to a freezer-safe bag or container. This method helps to maintain their texture. They can be stored in the freezer for up to 2-3 months.
Reheating: To reheat, you have a couple of options. For the oven method, preheat to 350°F and spread the Brussels sprouts on a baking sheet. Heat them until they're warmed through and regain some crispness — about 10-15 minutes. If you're in a rush, microwaving works too, but you might lose some of the crispiness. Microwave in 30-second intervals, checking frequently to ensure they don't become too soft.
Love Brussels Sprouts? Check out these recipes:
Cheesy Brussels Sprouts Casserole
Dive into the creamy, cheesy goodness of this casserole that turns Brussels sprouts into a crowd-pleaser!
Savor the comforting blend of tender Brussels sprouts under a crispy, golden crust – a gratin that's both elegant and satisfying.
Brussels Sprouts and Bacon Hash
Elevate your brunch game with this hearty, flavorful hash, where Brussels sprouts and bacon take center stage.
Balsamic Honey Roasted Brussels Sprouts
Indulge in the sweet and tangy glaze of balsamic and honey on roasted Brussels sprouts – a delightful twist (note: not low carb).
Sauteed Brussels Sprouts Recipe
Discover the simple yet exquisite flavors of Brussels sprouts sautéed to perfection – a versatile side for any meal.
ROASTED BRUSSELS SPROUTS WITH BACON
This roasted Brussels sprouts recipe with bacon is made with love, shallots, and garlic. This perfect, full-flavored side dish complements any protein from chicken to fish. Delightful in the fall and winter when Brussels sprouts are at their freshest!
Ingredients
- 1 LB Brussels Sprouts,, trimmed and sliced in half
- 1 teaspoon Kosher Salt
- ½ Shallot,, diced fine (approximately ¼ cup)
- 2 Strips Cooked Bacon,, diced fine
- 1 teaspoon Granulated Garlic Powder
- 3 tablespoon Olive Oil
- 1 tablespoon Grated Parmesan, (optional, but delicious)
Instructions
- Preheat your oven to 375 degrees. Line a rimmed baking sheet with foil.
- In a bowl, combine all the ingredients EXCEPT the parmesan (if you are using it). Mix well. You want the oil to really coat the cut side of the sprout.
- Lay the brussels sprouts cut-side-down on the baking sheet. Toss the other ingredients onto the sheet as well. If there is some bacon or shallot under some sprouts, don’t worry about it.
- Roast in the oven for 25 minutes or until soft on the top and caramelized on the cut side.
- Serve immediately and enjoy!
Notes
- Roasting Time Variability: The roasting time can differ based on the size of your Brussels sprouts. Smaller sprouts may cook quicker, while larger ones might need more time. Keep an eye on them, especially if you have a mix of sizes.
- Cut-Side-Down Roasting: Place the sprouts cut-side-down on the baking sheet for the best texture and flavor. This position helps prevent them from drying out and ensures a beautiful caramelization on the cut side.
- Utilize Loose Leaves: Don't discard the loose green leaves (avoid the yellow or damaged ones). Toss them in with the rest of the ingredients and oil; they'll turn crispy and add a delightful texture to your dish.
- Seasoning Adjustment: Depending on your taste preferences, you might want to adjust the seasoning. After roasting, a sprinkle of sea salt or freshly ground black pepper can enhance the flavors.
- Bacon Variations: Feel free to experiment with different types of bacon for varying flavors – smoked, peppered, or even turkey bacon can be used as alternatives.
- Serving Suggestions: These roasted Brussels sprouts make an excellent side dish. They pair wonderfully with grilled meats or can be a star in a hearty salad.
- Leftovers: If you have leftovers, they can be refrigerated and used in omelets, salads, or as a tasty addition to your next day’s lunch.
- Experiment with Flavors: Add ingredients like crushed garlic, lemon zest, or Parmesan cheese for a different twist on the classic roasted Brussels sprouts.
This website provides approximate nutrition data and information for convenience and as a courtesy only.
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I love brussel sprouts. I made my own version of the honey and balsamic brussel sprouts as well - so good! And they are definitely not all created equal.
Hi Kristyn:
You're right- they aren't created equal! I love honey and balsamic sprouts too. I'm working up yet another recipe for creamed brussels with leeks, garlic and shallots. Not sure how it is going to turn out, but I have to give it a try!
Have a great day in the kitchen-
Scott
[…] GET THE RECIPE […]
This looks SO good!!!
Hi Juventa:
They are so good! I just love brussels sprouts!
Hope you are well- take care!
Scott
I was never fan of Brussel sprouts until I discover cooking them with bacon !! I like to use pancetta for more flavor and garlic oil if do them in my cast iron skillet when I don't want to use the oven. Wonderful site ! 🙂
Hi Sandra:
I love using garlic oil when making this recipe too. It is just so delicious. If you like heat, next time try it with the pancetta and garlic oil along with some crushed red peppers or red pepper flakes. I add the flakes in as the oil is cooking to distribute the flavors more evenly- so good!
Thanks for writing and happy eating!
Take care,
Scott
[…] are a couple alternate brussels sprouts recipes for you to take a look at: Roasted Brussel Sprouts with Bacon or this super simple Sauteed Brussel Sprouts recipe. If you’re looking for something […]
1TBSP Kosher salt for 1 lb of brussel sprouts seems excessive. Especially since the bacon will bring a little salt to the party as well. Is that correct?
Thanks,
Ben
Hi Ben:
You're absolutely right. We have been moving my recipes to a new software and I must have transcribed it incorrectly! Thank you for catching that for me- otherwise it would be WAYYY too salty.
Have an excellent day-
Scott
[…] Roasted Brussel Sprouts with Bacon […]
[…] Brussel Sprouts Gratin Roasted Brussels Sprouts with Bacon Balsamic Honey Roasted Brussels Sprouts Sauteed Brussel Sprouts […]
Holy delicious! This is very similar to the way we love our Brussels sprouts, thanks for showcasing this taste sensation for the world to see!
Hi Dan:
So nice of you to share your thoughts. Thanks!
Take care,
Scott
My love affair with brussels sprouts began after trying steamed in the grade school cafeteria haha. It's a serious obsession. Looking forward to giving this roasted sprouts recipe a go. 🙂
Hey Mary:
If you love steamed brussels sprouts, you will adore these roasted babies! I couldn't stand the steamed brussel sprouts as a kid, they were absolutely awful. You simply need to try these. Let me know if they are any different.
Thanks for writing your thoughts on this recipe!
Scott
I've served roasted Brussels sprouts to die-hard Brussels sprouts haters and they always clean their plates surprised at how good they are - always makes me happy! They really are little bites of joy - I love mine with balsamic, but I haven't tried them with bacon, which seems like such a crime to me right now. Need to remedy that! Great recipe, Scott 🙂
Hi April,
I know that feeling of happiness when you're cooking something for the skeptics and they ask you for seconds... Oh, the satisfaction I feel when that happens. Crispy bacon seems to compliment the brussels sprouts so well. Try it and tell me how you feel about it.
Have an amazing day in the kitchen.
Scott
Of course, I'll eat these right out of the oven! I can't imagine letting them sit around, they look delicious and I wouldn't be able to help myself but to finish the entire pan.
Hi Tina:
Haha, did you get the chance to try them out? How did the recipe go?
Thanks for posting.
I hope you have a sunny day!
Scott
My husband does not like Brussels sprouts... but I love them! That just means more of your deliciousness for myself!
Hey Jennifer:
Thank you! Did you try making him this recipe? He won't be able to resist that crispiness and those bits of bacon. I know I can't!
Have a wonderful day!
Scott
Growing up, brussels were THE worst. I hated them. Passionately. If adulting has taught me anything of value, its that my childhood did brussels wrong. This recipe is doing it right.
Hi Kristina:
I know exactly what you're talking about. I can still taste those gummy steamed brussels sprouts that made me gag every time I tried to eat them. But that taste fades away with every brussels sprout that I'm popping in the oven. So happy to share them with you.
Have a fantastic day in the kitchen!
Scott
I love Roasted vegetables, and now I can find brussels sprouts in Italy! Can't wait to try this look so good.
Hey Rosemary:
Thank you for writing. Did you try making them? How were they?
Have a great day and happy eating!
Scott
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Do you sprinkle the parm on while cooking or after?
Hi Alie- Sorry for the late response! I was having some technical difficulties with my site and didn't get any notifications that comments were happening. You can add the parm on while cooking- it will get nice and golden brown. Thanks so much and enjoy!