One of the best ways to ensure you get delicious Brussels sprouts every time is by choosing the right ones. Choose Brussels sprouts that are vivid green and are tightly closed. The smaller Brussels sprouts taste sweeter. After purchasing your Brussels sprouts use them right away and don’t over cook them. Over cooking can make them bitter. Roasting them brings out a whole new flavor and quickly turns people into veggie lovers. This is one of the best ways to bring out the delicious nutty flavors in Brussels sprouts. All you really need to do is toss them with olive oil, spread them on a sheet tray and let them hang out in the oven for a half an hour.
Keto Thanksgiving Brussels Sprouts Recipe
- 600 g Brussels sprouts, trimmed (1.3 lb)
- 3 tbsp extra virgin olive oil (45 ml)
- 1/2 tsp sea salt, or to taste
- 1/2 tsp black pepper, or to taste
Preheat oven to 390 °F fan forced (410 °F conventional oven, you want your oven hot). Place a heavy pan in the oven while preheating. Cut the ends off the Brussel sprouts so that the very bottom is removed, but so that they still have a little stem which will help hold the leaves together. Remove any loose leaves. Add to the heated baking tray and pour over the oil, salt and pepper. Toss to coat and then arrange the sprouts flat-side down. Cook 25 – 30 minutes. Note that there is no need to turn. Check about 15 minutes in to ensure they are cooking evenly the bottoms and tops should both be starting to brown. The result is sprouts that are deliciously crisp on the outside and perfectly cooked in the middle. Serve with a generous sprinkle of sea salt.
If you can’t fathom eating Brussels sprouts without bacon, it can definitely be added to this recipe. Just add some chopped raw bacon to the baking sheet with the sprouts and it will cook up at the same time as the sprouts.
- Total Carbs 13.6 grams
- Fiber 5.8 grams
- Net Carbs 7.8 grams
- Protein 5.1 grams
- Fat 10.6 grams of which Saturated 1.5 grams
- Calories 155 kcal