Keto Bacon Brussels Sprouts Recipe
Crispy bacon and tender Brussels sprouts roasted to perfection and coated in a rich, garlicky Parmesan cheese sauce for a keto-friendly side dish that transforms these humble vegetables into an addictive culinary delight.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">500g Brussels sprouts, trimmed and halved</li><li class="ingredients-single-item">200g bacon, chopped into small pieces</li><li class="ingredients-single-item">3 tablespoons olive oil</li><li class="ingredients-single-item">4 cloves garlic, minced</li><li class="ingredients-single-item">75g Parmesan cheese, freshly grated</li><li class="ingredients-single-item">2 tablespoons butter</li><li class="ingredients-single-item">1 teaspoon red pepper flakes (optional)</li><li class="ingredients-single-item">Salt and freshly ground black pepper to taste</li><li class="ingredients-single-item">1 tablespoon fresh parsley, chopped (for garnish)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Large baking sheet</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Cast iron skillet (optional but recommended)</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C. Line a large baking sheet with parchment paper or prepare your cast iron skillet if using. Thoroughly wash your Brussels sprouts, removing any discolored outer leaves. Trim the stem ends and slice each sprout in half lengthwise. Pat them completely dry with paper towels - this is crucial for achieving that perfect caramelization and crispiness.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, toss the Brussels sprouts with 2 tablespoons of olive oil, ensuring each piece is well-coated. Season generously with salt and freshly ground black pepper. Arrange the sprouts cut-side down on your prepared baking sheet or skillet, making sure they're not overcrowded. Overcrowding will cause them to steam rather than roast, preventing that beautiful caramelization we're after.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the same bowl, toss the chopped bacon with the remaining tablespoon of olive oil. Distribute the bacon pieces evenly among the Brussels sprouts on the baking sheet. The fat from the bacon will render as it cooks, adding incredible flavor to the vegetables.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Place the baking sheet in the preheated oven and roast for 15 minutes. Then remove from the oven and carefully flip the Brussels sprouts. They should have a nice golden-brown color on the cut side. Return to the oven and continue roasting for another 8-10 minutes until the bacon is crispy and the sprouts are tender when pierced with a fork, with beautifully caramelized edges.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the sprouts are finishing, melt the butter in a small saucepan over medium-low heat. Add the minced garlic and cook until fragrant but not browned, about 1 minute. Remove from heat and set aside. This infused butter will add a beautiful depth of flavor to our finished dish.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once the Brussels sprouts and bacon are done, remove from the oven and immediately drizzle with the garlic butter mixture. Sprinkle the grated Parmesan cheese over the hot vegetables - the residual heat will melt it slightly, creating a light cheese coating. Add the red pepper flakes if using.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Toss everything gently to combine, being careful not to break apart the tender Brussels sprouts. The cheese should create a light sauce that coats each piece. Taste and adjust seasoning if needed with additional salt and pepper.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Transfer to a serving dish and garnish with freshly chopped parsley. Serve immediately while still hot and crispy. These keto-friendly Brussels sprouts pair beautifully with grilled meats or can be enjoyed as a hearty vegetable main dish. The leftovers reheat wonderfully in a hot oven for 5 minutes if you're lucky enough to have any!</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why do my Brussels sprouts never get crispy in the oven?
Soggy Brussels sprouts are often caused by overcrowding the baking tray (which causes steaming), not drying them thoroughly before roasting, or using too low an oven temperature. For perfectly crispy results, ensure they're bone-dry, well-spaced, and roasted at a high temperature (200°C+).
Can I prepare Brussels sprouts with bacon ahead of time?
You can trim and halve the Brussels sprouts up to 2 days ahead and store them in the refrigerator. You can also pre-cook the bacon. However, for best texture and flavour, roast everything together just before serving, as reheating can make them lose their perfect crispiness.
How do I ensure my Brussels sprouts aren't bitter?
Roasting Brussels sprouts at a high temperature caramelises their natural sugars, reducing bitterness. The addition of bacon fat and Parmesan cheese in this recipe also counteracts any bitter notes. For extra sweetness, you could add a small drizzle of balsamic vinegar before serving.
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