Roasted in bacon grease until crispy, these baked brussels sprouts get topped with crumbled bacon, walnuts, and the homemade balsamic dressing I've been making for years — 5.2g net carbs per serving.
I started making baked brussels sprouts with bacon after my mom found a recipe in a Costco magazine that used champagne vinegar and honey. I swapped in keto-friendly ingredients, kept the portions low carb, and this version has been in my regular rotation ever since.
The trick that makes this recipe work is tossing the brussels sprouts in the reserved bacon grease before roasting. Most recipes skip this step and just use olive oil, but the bacon fat gives every single sprout that savory, smoky flavor without adding any extra ingredients. I figured this out on my third attempt and haven't gone back.
I roast everything on one sheet pan at 400 degrees, which keeps cleanup simple. The brussels sprouts go in first for 10 minutes, then I add asparagus and green beans for the final 10. That staggered timing is important because brussels sprouts need more heat exposure to get those crispy, caramelized edges that make people actually want to eat them.
While the vegetables roast, I whisk together a quick balsamic dressing with olive oil, dijon, and a sugar-free sweetener. The whole dish comes together in about 25 minutes, and I usually have enough for dinner plus lunch the next day.
It's just as good cold the next day, straight from the fridge. I actually prefer the leftovers sometimes because the dressing soaks into the sprouts overnight and the flavor gets deeper. For more bacon recipes, I have a whole collection.
How to Make Roasted Brussels Sprouts with Bacon
This is one of my favorite sheet pan recipes because it’s mess-free, fast, and packed with flavor. I serve it as a side dish most nights, but toss in some grilled chicken or sheet pan teriyaki chicken and it becomes a full meal.
It’s just as good cold the next day, which makes it great for meal prep. I pack it for lunches all the time.
If you’re not a brussels sprouts fan, swap them for green beans and bacon, roasted asparagus, or a mix of whatever vegetables you have. Just roast them, top with crumbled bacon and walnuts, and drizzle the balsamic dressing over everything.
Pecans work great instead of walnuts too. I’ve tried both and pecans give it a slightly sweeter, butterier crunch.
The bacon adds just the right amount of salt and savory depth, and honestly, it makes eating brussels sprouts something I actually look forward to.
Why Oven Roasting Works Best
I’ve tried pan frying, air frying, and oven roasting these sprouts. Oven roasting wins every time. The high heat caramelizes the outer leaves until they’re crispy and takes away that bitter flavor that turns a lot of people off.
One thing I always do is place them cut-side down on the sheet pan. That flat surface gets the most contact with the hot pan and gives you the best browning. And don’t crowd them. If they’re packed too tight, they steam instead of roast and you lose all that crispiness.
Tossing them in the reserved bacon grease before roasting helps them caramelize even more and gives every bite that deep, smoky bacon flavor without needing extra seasoning.
The 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 that will spike your carb count.
If you want to skip the balsamic altogether, I’ve had good results with apple cider vinegar, red wine vinegar, or champagne vinegar (that’s what the original Costco recipe used).
The olive oil helps balance out the acidity. I do a roughly 2:1 ratio of oil to vinegar and adjust from there.
Are Brussels Sprouts Keto Friendly?
Yes, and I eat them weekly. Brussels sprouts are naturally low carb and gluten-free. They’re also high in fiber, vitamin K, and antioxidants.
You’re looking at about 5.2 grams net carbs per serving, which fits comfortably into most keto macros. I pair them with other low-carb sides like keto roasted potatoes or bacon wrapped asparagus when I want a bigger spread.
Cook the bacon either by oven, air fryer or skillet. Cook until well done. Crumble, set aside, and reserve bacon grease.
3
Roast brussels sprouts
Toss the brussels sprouts in reserved bacon grease. Spread brussels sprouts on a foil lined rimmed baking sheet. Bake at 400 degrees for 10 minutes.
4
Make dressing
While your brussels sprouts are roasting, prepare the balsamic dressing. Add balsamic vinegar, olive oil, dijon mustard, salt, pepper and sugar free maple syrup to a small bowl. Whisk to combine and set aside.
5
Roast asparagus and green beans
Remove sheet pan from oven and add asparagus and green beans to the baking tray. Spread out evenly. Put sheet pan back in the oven to roast for additional 10 minutes at 400 degrees.
6
Toss in dressing, bacon and walnuts
Remove roasted vegetables from the oven. Leaving the vegetables on the tray. Drizzle on balsamic dressing, crumbled bacon and walnuts. Toss to coat and serve.
Nutrition
Per serving: 1/6 of recipe
Calories
232
Fat
17.4g
Protein
9.4g
Total carbs
9.3g
Net carbs
5.2g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
Frequently Asked Questions
Can I use turkey bacon instead of regular bacon?
I've made this with turkey bacon a few times when I was watching my fat macros more closely. It works, but you lose some of that rich, smoky flavor. I compensate by adding a tiny bit of smoked paprika to the dressing. Watch the cooking time too, since turkey bacon crisps up faster.
What temperature should I roast brussels sprouts at?
I roast mine at 400 degrees and they come out perfectly caramelized in about 20 minutes. Some recipes call for 425 or even 450, and I've tried both. Higher temps get crispier edges faster but I've burned the outer leaves a few times. 400 gives me consistent results every batch.
How do I prevent brussels sprouts from getting mushy?
Two things I learned the hard way. First, don't crowd the pan. I spread mine out so every sprout has breathing room, because packed-in sprouts steam instead of roast. Second, place them cut-side down so the flat surface hits the hot pan directly. That's where all the caramelization happens.
Can I make this ahead of time?
I meal prep this recipe all the time. I roast the vegetables and cook the bacon ahead, then store them separately in the fridge for up to 3 days. When I'm ready to eat, I toss everything together and drizzle the dressing on. It's honestly just as good cold straight from the fridge.
How do I store leftover roasted brussels sprouts?
I keep leftovers in an airtight container in the fridge for up to 3 days. When I reheat them, I use the oven at 375 for about 5 minutes to get some of that crispiness back. The microwave works if you're short on time, but you won't get that crispy texture.
Is this recipe suitable for a low-carb diet?
I eat this regularly on keto and it fits my macros perfectly. With only 5.2g net carbs per serving, I can have a generous portion and still stay well within my daily carb limit. Brussels sprouts are one of my go-to vegetables because they're low carb but still filling.
Can I add other vegetables to this recipe?
I swap and add vegetables to this all the time depending on what's in my fridge. Bell peppers and zucchini both roast well at 400 degrees. I've also thrown in broccoli florets, which get those crispy charred edges that I love. Just keep the total amount similar so everything cooks evenly.
What can I substitute for walnuts?
I've tested this with pecans, almonds, and pine nuts. Pecans are my favorite swap because they add a slightly sweeter, butterier crunch that goes really well with the balsamic dressing. If you have a nut allergy, I'd skip the nuts entirely and add some pumpkin seeds for crunch instead.
Sides were the hardest part of keto for me, everything felt like sad steamed vegetables for two years. Your bacon grease toss changed that. Thank you!!!
The sugar-free maple syrup in the dressing is doing more work than you’d think. My daughter keeps asking why this version tastes different from the brussels we usually make, and I’ve just been telling her it’s the bacon. She’s not wrong.
Katie, that dressing didn’t come together fast. I played with the balsamic-to-oil ratio probably four or five times. Too sharp, too oily, too sharp again. Once it clicked, I stopped touching it. I use that same ratio on pretty much every roasted vegetable at this point.
Pull your green beans about five minutes before the brussels come out. Mine went limp at 400 for the full roasting time, only gripe with an otherwise freaking good sheet pan dinner.
The walnuts are the one thing worth babying here. At 400 degrees for the full roasting time, mine were on the edge of bitter by the end. Now I toss them in about 8 minutes before pulling the pan and they come out with that toasty crunch you actually want instead of slightly acrid. Easy to remember once you’ve done it. The rest of the recipe I’ve left alone. The bacon fat roast does exactly what it’s supposed to, and the dijon-maple dressing has this mellow tang that I’ve started making a double batch of just to keep in the fridge for other salads.
Never actually cooked brussels sprouts before, but roasting them in the bacon grease sounded too good to skip. Pulled them out at 20 minutes and they were genuinely crispy in a way I did not see coming. Quick question, do fresh green beans make a big difference here or would frozen work fine?
Mike, frozen works fine. Just pat them dry before they go on the pan or they’ll steam instead of roast. I’ve done it both ways and the texture is close.
Bringing this to a dinner party next Friday and want as much done ahead as possible. My worry is texture. I’ve made roasted vegetables in advance before and they almost always go soft on reheat, even in a screaming hot oven. Would you roast the sprouts a day early and reheat at high heat, or just prep the bacon and balsamic ahead and roast everything fresh that night? I usually go fresh for texture reasons, but with all that bacon fat I’m wondering if this one holds up better than most. Also curious whether the dressing needs re-whisking after a night in the fridge, or if it stays emulsified.
Roast day-ahead. The bacon fat actually helps here – mine reheat at 400 for 8-10 minutes and still have crunch. Keep the bacon separate so it doesn’t go soggy overnight. Dressing separates, just whisk before serving.
If you’re not pressing the brussels cut-side down flat into the bacon grease before they go in, that’s the fix. Took me three batches to figure it out, but the difference in caramelization is not subtle (soft all the way through vs. that deep golden sear on the flat side). The balsamic dressing also doubles really well and holds all week in the fridge, the dijon keeps it from separating.
Threw in some shaved parmesan the last few minutes and it basically melted into the bacon grease coating on the sprouts. I was not expecting that to work as well as it did.
The bacon fat does that with cheese. I’ve done grated parm tossed in near the end but shaved is probably even better for getting it to fuse like that. Stealing this.
I have tried every method for Brussels sprouts imaginable. Steamed, air fried, pan-roasted with butter, sheet pan with lemon. Nothing touches roasting them in the reserved bacon grease. It is not even close. The walnuts and balsamic dressing finish it, but the grease is what does the actual work. I will never do them any other way.
On my fourth or fifth time making this I finally just skipped the asparagus and doubled the brussels sprouts. Honestly that one change made it feel like a whole new dish. The bacon grease coating is what gets me every time (still can’t believe that’s the move), they come out with these caramelized edges that are almost better than the bacon itself. I’ve also started drizzling a little extra balsamic right before serving instead of tossing everything together, so things stay crunchy. This one’s not going anywhere.
Drizzling the balsamic right before serving is better. It doesn’t soften the edges the way tossing does. The all-brussels version is actually how I make it in winter when asparagus is sad-looking at the store.
I’ve tried brussels sprouts recipes probably four different ways and they always came out soft. These didn’t. Tossing them in the bacon grease first is what I think made the difference, the cut sides actually caramelized and got some crunch. The balsamic dressing with the walnuts was a combination I wasn’t expecting to work and it did. Going in the rotation.
Cut side down is the actual secret. Most recipes don’t specify it and you end up with steamed sprouts. I almost left the walnuts out, took a few tests to convince myself.
If you’re making this for the first time, cook the bacon in the oven so the rendered grease is ready to go straight onto the sheet pan. The brussels sprouts roast significantly crispier in that fat than olive oil alone. Docking a star because I’d pull the asparagus a couple minutes before the rest, mine went a little soft.
Asparagus is pretty pricey right now so I’m planning to swap it for broccoli. I also have some zucchini on hand and wasn’t sure which would hold up better tossed in the bacon grease. Would either work at 400 degrees, or does the timing need to change since the brussels sprouts have a head start in the oven?
Broccoli is the better call here. Zucchini at 400 releases a lot of water and goes soft fast, so by the time the sprouts are done it’ll be kind of soggy. Add the broccoli right when you’d add the asparagus and it’ll pick up those crispy charred edges.
