Roasted Brussels Sprouts with Bacon

Why This Is Strictly Keto

Brussels sprouts are a low-carb cruciferous vegetable, and cooking them in rendered bacon fat instead of a starch-thickened sauce keeps this dish squarely in whole-food keto territory. No sugar, no breading, no store-bought glazes — just sprouts, real bacon, and garlic.

Ingredients

• 6 slices bacon, chopped
• 1 pound Brussels sprouts, trimmed and halved
• 2 teaspoons minced garlic
• ½ teaspoon salt
• ½ teaspoon ground black pepper

Instructions

1. Cook the bacon: Heat a large skillet over medium heat. Add the chopped bacon and cook, stirring often, until nearly crisp, about 6–8 minutes.

2. Add the sprouts: Add the halved Brussels sprouts directly to the skillet with the bacon and rendered fat. Cook for about 15 minutes, stirring occasionally, until the sprouts are browned and tender to your liking.

3. Season: Stir in the minced garlic, salt, and pepper. Cook for 1 more minute, stirring constantly, until fragrant.

4. Serve: Plate immediately while hot.

Nutritional Info (per serving, approximate)

Tips

• Halve the sprouts evenly so they brown at the same rate; very large ones can be quartered.
• Don’t drain the bacon fat — it’s what gives the sprouts their flavor and helps them caramelize.
• For extra crunch, finish with a scattering of toasted pecans or a shaving of Parmesan.