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!
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.
Notes
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.