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These keto Brussels sprouts are crispy on the outside, tender on the inside, and come with countless flavor combinations. Try this recipe once, and it’ll become your next favorite low-carb side dish, guaranteed!
We love playing around with new keto side dishes in our house. But, as much as I enjoy air fryer asparagus and cauliflower mac and cheese, I always come back to a tried-and-true favorite: Brussels sprouts!
Ever since I was little, I was never one of those kids who dreaded Brussels sprouts. I’ve always enjoyed their taste and, when cooked right, their delicate, crispy, yet tender texture.
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Are Brussels sprouts keto friendly?
Absolutely! Contrary to popular belief, brussels sprouts are a fantastic low-carb side dish, perfect for those of us on a keto diet. Of course, like all foods, moderation is key to staying on track. So, I wouldn’t recommend exceeding 2 cups of Brussels sprouts per day.
Here are some reasons why I love this brussels sprouts recipe:
- Low carbs. One serving of these tender Brussels sprouts has just 2 grams of net carbs.
- Multiple cooking methods. In addition to my tried-and-true oven method, I’ve also included instructions for using the air fryer or microwave.
- Customizable. Like my sautéed Brussels sprouts, I give you a base recipe and multiple flavor combinations, so you never have to make the same side dish twice.
- A family favorite. Listen, I know Brussels sprouts get a bad rap, but I’ve been cooking them for years. If you make this recipe, even the pickiest eaters will love them!
Ingredients needed
My favorite way to cook Brussels sprouts is to start with simple seasonings so the veggies shine. Here’s what you’ll need to get started:
- Brussels sprouts. Washed, trimmed, and cut the larger ones in half. If you notice any have bruised or brown leaves, peel those off or discard them.
- Olive oil. Use good-quality olive oil to pack in more flavor. I’ve also made this recipe with avocado oil.
- Garlic salt. To add both saltiness and garlic flavor.
- Garlic powder. Because you can never have too much garlic!
- Black pepper. Just a pinch.
Find the printable recipe with measurements below.
How to make keto Brussels sprouts
Step 1- Prep work. Preheat the oven to 350F/180C. Line a large baking sheet or baking dish with parchment paper and coat with cooking spray.
Step 2- Microwave. Pour boiling water over the trimmed Brussels sprouts. Transfer them to a microwave-safe bowl and microwave for 5-6 minutes. Remove and let them cool for 5 minutes.
Step 3- Season. Add oil, garlic salt, garlic powder, and black pepper. Mix well to coat the sprouts.
Step 4- Bake. Spread the sprouts on the prepared pan and bake for 20-25 minutes, stirring halfway through. Remove them from the oven and let the sprouts cool for 5 minutes before serving.
Serving suggestions
I like to serve these sprouts with an equally hearty keto dinner, like baked chicken legs, tri tip steak, spaghetti squash casserole, or crispy pork belly. If you’re looking for more sides to serve, I’d suggest something more decadent, like mac and cheese or cauliflower mashed potatoes.
Alternative cooking methods
While I personally prefer this half microwave-half oven method, I know many of you would like an air fryer or microwave-only version, so I’ve tested this recipe multiple ways. Here’s how it’s done:
Microwave instructions. Blanch the sprouts in boiling water, then microwave for 13-15 minutes, stopping halfway through to stir the sprouts. Let them sit for 5 minutes, then add oil and spices and mix through completely.
Air fryer instructions. Almost identical to my air fryer brussels sprouts, in a large bowl, toss together the sprouts with the oil and spices. Add the seasoned sprouts to your air fryer basket and fry at 400F/200C for 22-25 minutes, stopping halfway to shake the basket.
Recipe tips
- Use more spices and herbs. Depending on which flavor you’re after, you may want to add additional salt, pepper, and spices, so don’t be shy!
- Leave some whole. I like a change in texture, so I prefer to cut some of the sprouts in half and leave the smaller ones whole. Just try to make sure they’re roughly the same size so they cook evenly.
- Cover in foil. If the outside of the sprouts begin to turn brown before the insides are fork-tender, cover them loosely with aluminum foil to prevent burning.
Flavor variations
To enhance the flavor, here are some of my favorite flavor combinations:
- Make creamy Brussels sprouts. Make a creamy sauce by combining heavy cream or softened cream cheese with spices thinned out with milk. Drizzle over the roasted sprouts.
- Add bacon. Add chopped or diced bacon after microwaving the sprouts and before roasting them. Toss the sprouts in bacon grease for even more bacon-y flavor.
- Balsamic roasted. Make my balsamic Brussels sprouts but ensure the balsamic vinegar you use has no added sugar.
- Toss in garlic butter. Swap the olive oil with melted butter whisked with minced garlic.
- Add cheese. Remove Brussels sprouts 10 minutes before they’re done, and sprinkle with cheese over the top. I like to use parmesan, swiss, gruyere, or mozzarella cheese.
- Add extra spices. In addition to the base recipe, sometimes I’ll add onion powder, paprika, or chili flakes for a spicy kick.
Storage instructions
To store: Leftover Brussels sprouts should be stored in an airtight container in the refrigerator for up to 5 days.
To freeze: Store cooled leftover sprouts in a freezer-safe container and freeze for up to 2 months. Let them thaw overnight in the fridge before enjoying them.
To reheat: Rewarm Brussels sprouts in a skillet over medium-high heat, in a 350F preheated oven, or in the microwave in 30-second intervals.
Frequently asked questions
Absolutely! To cook frozen sprouts, you’ll want to increase the microwaving time by 3 minutes.
Yes, this recipe uses no ingredients derived from gluten and is suitable for celiacs.
More keto side dish recipes to try
- Cheese bread– Made with a simple, yeast-free dough and layers of gooey cheese.
- Cauliflower potato salad– Savory, tangy, and made with cauliflower instead of potatoes.
- Creamed spinach– A family favorite of ours that’s easy to make in under 10 minutes.
- Biscuits– Finally, being keto doesn’t mean you have to miss out on buttery, cheesy biscuits!
Keto Brussel Sprouts Recipe
Ingredients
- 2 cups brussels sprouts trimmed * See. notes
- 1/4 cup olive oil
- 1 teaspoon garlic salt
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
Instructions
- Preheat the oven to 180C/350F. Line a large baking sheet or baking dish with parchment paper and coat with cooking spray and set aside.
- Pour boiling water over the trimmed brussels sprouts. Transfer to a microwave safe bowl and microwave the brussels sprouts for 5-6 minutes. Remove and let cool for 5 minutes.
- Add your oil, garlic salt, garlic powder, and pepper and mix well, until the oil has covered all the sprouts.
- Spread the brussels sprouts out on the lined sheet or dish. Bake for 20-25 minutes, stirring halfway through.
- Remove from the oven and let sit for 5 minutes, before serving.
I steamed mine in the microwave first, then added to your recipe with onion powder, popcorn salt in place of the garlic salt, & parmesan cheese. Followed that up with 10 minutes on 400 degrees in the air fryer. OMG! DELICIOUS!!!
I was always only cooking brussel sprouts in water. This can he so change. Good.
When I transfer the Brussel sprouts to microwave after pouring boiling water on them, am I including the water?🫠 thank you!
You can add a little. But not needed 🙂
This recipe is a keeper! While I did not microwave them but in fact parboiled them for 4-5 minutes, they came out perfect for dipping in mayo & dijon. We used them to accompany our hamburger sandwich instead of fries. Thank you for all the sharing that you do.
This method looks great! My roasting alone never seems to give the right texture. I don’t have a microwave. Would you steam or boil instead?
Hi! I’d steam them, as they cook more evenly and avoid being soggy 🙂