Baked Brussels Sprouts with Bacon

Bacon and Brussels Sprouts Recipe

This is one of my favorite sheet pan recipes because it’s mess free, quick, and packed with flavor. Serve it as a side dish or add grilled chicken to make it a full meal.

It’s just as good served cold the next day, which makes it great for meal prep. Plus, brussels sprouts are loaded with vitamin K.

The inspiration came from a recipe my mom found in a Costco magazine that used champagne vinegar and honey in the dressing. I swapped in keto-friendly ingredients and kept the portions low carb.

If you’re not a brussels sprouts fan, swap them for green beans, asparagus, or a mix. Just roast whatever vegetables you pick, top with crumbled bacon and walnuts, and drizzle the balsamic dressing over everything.

Pecans work great instead of walnuts too. And cranberries add a nice pop of color and tartness!

The bacon adds just the right amount of salt and savory flavor, and honestly, it makes eating brussels sprouts way more exciting.

Roasted Brussels Sprouts

Oven roasting gives you better caramelization than pan frying, and it takes away that bitter flavor that turns a lot of people off.

Tossing them in the reserved bacon grease before roasting helps them caramelize even more and gives every bite that bacon flavor.

Balsamic Dressing

I always make my own balsamic dressing for this. I use a sugar-free sweetener to keep it keto friendly. Just make sure you grab balsamic vinegar, not balsamic glaze, since the glaze has added sugars.

If you want to skip the balsamic altogether, apple cider vinegar, red wine vinegar, or champagne vinegar all work well here.

The olive oil helps balance out the acidity of the vinegar.

Are Brussels Sprouts Keto?

Yes! Brussels sprouts are low carb and naturally gluten-free. They’re also high in fiber, vitamin K, and antioxidants.

You’re looking at about 5 grams net carbs per 3.5 oz serving.