This simple roasted brussels sprouts recipe is low carb, keto, and gluten free. You can use frozen brussels sprouts, but I like to use fresh to make roasted sprouts crispy!
Brussels sprouts Kosher salt Shallot Bacon Garlic powder Extra virgin olive oil Parmesan Red pepper flakes Freshly ground black pepper
Use 1 pound brussels sprouts.
Cut the brussel sprouts in half.
Mix them with bacon, olive oil, shallots, and seasonings.
Lay the brussels sprouts upside down on a baking sheet pan.
Roast brussels sprouts in the oven for a few minutes. Smaller sprouts cook faster so keep an eye on them.