Roasted Brussels Sprouts – Perfectly Crispy – Low Carb

Roasted Brussels Sprouts – a super quick and easy side dish perfect for Thanksgiving, Christmas or any holiday gathering. Best of all, cooks up crispy in the oven with a sweet caramelized layer. Low carb, keto, paleo & Whole30 compliant.

When it comes to Thanksgiving and holiday side dishes, Roasted Brussels Sprouts are by far one of my favorites. You can’t beat the crispy edges and delicious nutty flavors in Brussels sprouts.

Plus, Brussels sprouts are naturally low carb, low in calories and high in nutrients. Also known as superfood veggies that also fit perfectly if you are following a paleo, gluten free, keto, vegan or Whole 30 diet.

And the best part about these cruciferous veggies? They are SO easy to make and work great as a make ahead recipe. Just wash and trim the sprouts ahead of time before the big Turkey day or on your Sunday meal prep and then just cook them up when you’re ready to serve them.s

SO WHAT IS THE BEST WAY TO COOK BRUSSELS SPROUTS?

There are a few ways to make Brussels sprouts. You can make slow cooker Brussels sprouts , toss them in an air fryer, saute them on the stove and my favorite method – roasting Brussels sprouts in the oven.

All you really need to do is toss them with a little bit of olive oil, spread them on a sheet pan, and let the the oven do its thing. You end up with a tray of delicious veggies and it couldn’t get much simper to put together.

Dress them up with some garlic, balsamic vinegar, Parmesan or even some bacon for an extra layer of flavor.

So wanna know how do you make Brussels sprouts crispy? There are a few ways to insure that your Brussels get as crispy as possible.

HOW TO MAKE OVEN ROASTED BRUSSELS SPROUTS:

1. Preheat your oven to 450°.
2. Trim off the outer leaves of the Brussels sprouts and cut off the bottom. Slice in half lengthwise. Place them on a large sheet pan and drizzle with olive oil and season with salt and pepper. Toss until well combined. Spread out into an even layer making sure they do not overlap each other otherwise, they’ll end up steaming instead of roasting and tend to get soggy.
3. Bake for 10 minutes until lightly charred, then rotate and shake the pan or flip each sprout to the other side. Return to oven and continue roasting until perfectly crispy on the outside, and tender on the inside (about 8-11 more minutes ), keeping an eye out for any that get too charred.
4. Season or sprinkle with additional sea salt, if desired, and serve immediately.

HOW TO TRIM BRUSSELS SPROUTS?

When preparing these mini cabbages for roasting, I like to:

• Cut off the bottom stem and then remove and discard any outer layers that are discolored. I usually keep the leaves that look nice and roast them along with the rest of the sprouts to get caramelized and crispy.
• Depending on the size, I slice the Brussels sprouts in halve, or even quarter them into uniform pieces

ARE BRUSSELS SPROUTS GOOD WITH BALSAMIC VINEGAR?

Absolutely! The best Brussels sprouts side dish I ever had at my favorite restaurant is always served with a drizzle or two of balsamic vinegar (or glaze) along with toasted pecans and some grated Parmesan. SO simple & delicious!

What else should I serve with roasted Brussels sprouts?

These roasted Brussels sprouts are perfect on their own but also act as the perfect side dish to these recipes:
Garlic Herb Butter Roasted Turkey

Instant Pot Whole Chicken

Instant Pot Lemon Chicken with Garlic

Print

Roasted Brussels Sprouts

Prep Time

8 mins

Cook Time

20 mins

Total Time

28 mins

 

Roasted Brussels Sprouts - a super quick and easy side dish perfect for Thanksgiving, Christmas or any holiday gathering. Best of all, cooks up crispy in the oven with a sweet caramelized layer.

Course: Side Dish

Cuisine: American

Keyword: Brussels sprouts, keto, low carb, oven, paleo, roasted, roasted vegetables, spinach smoothie vegan, thanksgiving, thanskgiving side dish, vegetarian, whole30

Servings: 4 servings

Calories: 72 kcal

Author: Kelly

Ingredients

• 1.5 lbs Brussels sprouts , ends & leaves trimmed, sliced in half vertically
• 1 1/2 tablespoon avocado or extra-virgin olive oil
• 1/3 teaspoon fine sea salt , or more to taste
• 1/4 teaspoon freshly ground black pepper, or to taste

OPTIONAL FOR SERVING:

• toasted pecans
• Parmesan cheese
• dried cranberries
• balsamic vinegar / glaze

Instructions

1. Preheat oven to 450°.

2. Trim off the outer leaves of the Brussels sprouts and cut off the bottom. Discard any discolored leaves. Slice each sprout in half lengthwise.

3. Place the sprouts on a large sheet pan and drizzle with olive oil. Season with salt and pepper. Toss until well combined. Spread out into an even layer making sure they do not overlap - use two sheet pans if necessary.

4. Bake for 10 minutes until lightly charred, then rotate and shake the pan OR flip each sprout. Return to oven and continue roasting until crispy on the outside, and tender on the inside (about 8-11 more minutes ), keeping an eye out for any that get too charred.

5. Season or sprinkle with additional sea salt, if desired, and serve immediately.

Nutrition Facts

Roasted Brussels Sprouts

Amount Per Serving (1 g)

Calories 72 Calories from Fat 18

% Daily Value*

Total Fat 2g 3%

Total Carbohydrates 10g 3%

Dietary Fiber 4g 16%

Sugars 2g

Protein 3g 6%

* Percent Daily Values are based on a 2000 calorie diet.