Introduction
Brussels sprouts have experienced a remarkable culinary renaissance in recent years, evolving from a dreaded childhood vegetable to a celebrated star of restaurant menus. This keto-friendly version draws inspiration from traditional European preparations, where bacon and Brussels sprouts have been natural companions since the vegetable's popularity grew in Belgium during the 16th century. The simple combination of high-heat roasting and quality bacon transforms these miniature cabbages into a dish that's both elegant and comforting, perfect for holiday tables or everyday dinners. The preparation method showcases how a few quality ingredients, treated with respect, can create something truly extraordinary.
Ingredients
• 1 pound fresh Brussels sprouts, trimmed and halved lengthwise
• 4 slices thick-cut bacon, cut into 1/2-inch pieces
• 3 tablespoons extra virgin olive oil
• 4 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon balsamic vinegar (optional, for finishing)
Step 1:
Preheat oven to 400°F (200°C). Position rack in the middle of the oven.
Step 2:
Trim Brussels sprouts, removing tough outer leaves and stems, then halve them lengthwise.
Step 3:
Place bacon pieces on the cold baking sheet and cook in preheated oven for 8-10 minutes, until fat begins to render but bacon isn't fully crispy.
Step 4:
Remove baking sheet and add Brussels sprouts, olive oil, minced garlic, salt, and pepper. Toss to coat evenly, ensuring sprouts are cut-side down where possible.
Step 5:
Return to oven and roast for 15-20 minutes, stirring halfway through, until sprouts are golden brown and bacon is crispy.
Step 6:
Optional: Drizzle with balsamic vinegar immediately after removing from oven.
Q: Can I make this ahead of time?
A: While best served fresh, you can prep the Brussels sprouts up to 24 hours in advance and store them in the refrigerator until ready to cook.
Q: Why aren't my Brussels sprouts getting crispy?
A: Ensure your oven is fully preheated, the sprouts are dry before roasting, and the pan isn't overcrowded.
Q: Can I use frozen Brussels sprouts?
A: Fresh is preferred, but frozen can work if thoroughly thawed and patted completely dry before roasting.
• Choose Brussels sprouts that are similar in size for even cooking.
• Fresh sprouts are preferred, but frozen can be substituted (thaw and pat dry first).
• Turkey bacon can be substituted for regular bacon.
• For vegetarian version, omit bacon and increase olive oil to 4 tablespoons.
• Contains common allergens: none.
• Suitable for gluten-free, dairy-free, and low-carb diets.
Serve hot immediately from the oven for maximum crispiness. Transfer to a serving bowl and scrape any crispy bits from the pan to include.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes to restore crispiness.
Start preheating the oven while preparing the Brussels sprouts to maximize efficiency. Pre-cook bacon while finishing vegetable prep.
- Ensure Brussels sprouts are completely dry before roasting for maximum crispiness
- Place cut side down for better caramelization
- Don't overcrowd the pan - use two baking sheets if needed
For a vegetarian version, omit bacon and increase olive oil to 4 tablespoons. Add 1 tablespoon of smoked paprika for a smoky flavor. For a sweeter version, drizzle with honey instead of balsamic vinegar.
Pairs well with roasted chicken, grilled steak, or pork chops. For wine, try a light-bodied Pinot Noir or crisp Sauvignon Blanc.
Best in fall and winter when Brussels sprouts are in peak season
This recipe is free from common allergens including gluten, dairy, nuts, soy, eggs, and shellfish. Contains pork (bacon).
