For someone who didn’t like Brussel sprouts up until last year, I make this an awful lot! It was a delicious accompaniment to Christmas dinner and in fact now, I tend to have it as a meal in itself, perhaps with other veggies and/or some protein.
I have experimented with bacon, which is delicious; however, don’t make the mistake of chopping the bacon and putting it in the same dish with the sprouts whilst cooking. They’ll swim in a pool of fat and on that occasion I had to bin the lot. Whilst fat is preferable on the keto diet, nobody likes soggy sprouts, be sure to cook the bacon separately, drain the fat and add it in afterwards, then it’s delish!
Roasted Brussel Sprouts
1 Bag of Brussel sprouts
2 to 3 tablespoons of balsamic vinegar
Salt & pepper
- Turn the oven on to 400°F.
- Cut the stalks off the bottom of the sprouts, remove any damaged outside leaves and wash thoroughly.
- Cut them in half and remove a number of the outer leaves so they will get crispy when cooked.
- Pop the sprouts in an ovenproof dish along with the leaves, drizzle with olive oil and season with salt and pepper. Mix with your hands to ensure they are completely coated.
- Put in the oven for approximately 30 minutes – I tend to check mine at the 25-minute mark as they’re normally cooked by then.
- Whilst the sprouts are cooking, I have a dear little cast iron pan which is perfect for thickening the balsamic vinegar. Pour 2 to 3 tablespoons of balsamic vinegar in a small pan or saucepan, heating on low till it starts to bubble.
- Once the sprouts are cooked and the leaves are crispy, whip them out of the oven and mix in the bacon if it’s part of the dish. Pour the balsamic vinegar over the top and voi la!
With the balsamic glaze on the sprouts, again, check out the nutrition facts on the back so you’re not exceeding your daily carb intake. My personal favorite is the Organic Napa Valley Balsamic Vinegar. Here are the nutritional facts for this one to give you an idea.