Keto Brussels Sprouts with Bacon is always a welcome addition to any holiday spread. This one involves a delicious Bacon Dijon Vinaigrette!
Overcooked and mushy in my mom’s stew? Loved it.
(But my Keto Beef Stew is a million times better, and a good choice for those who are NOT into mushy sprouts!)
Shredded brussels sprouts on a salad? Yes please!
Sure, it might be an acquired taste for some, but I wasn’t a very picky eater as a kid, and I just love them even more now.
You know what, though?
This keto brussels sprouts recipe really illustrates the old adage about the addition of bacon making everything better.
The bacon grease is used both to cook the Brussels sprouts, AND as the base for the bacon Dijon dressing that the roasted Brussels sprouts are tossed in.
It brings SO much flavor to the sprouts!
As far as what main dish to serve this Sprouts & Bacon recipe with, there are all kinds of good options.
This low carb side dish recipe pairs just as well with grilled chicken breast on a random weeknight, as it does served as part of Holiday dinners - Christmas, Thanksgiving, Easter - whatever!
Here’s the best part: Brussels sprouts are really healthy!
Brussels sprouts are a great low carb vegetable, and a great way to get some vegetables in when on a ketogenic diet
They also have a good amount of dietary fiber - good for regulating blood sugar - and are high in nutrients like vitamin c and vitamin k.
As for the specifics of this low-carb side dish, we’re looking at 11 grams of carbs and 4 grams of fiber per serving, or 7 grams of net carbs - totally acceptable for anyone on a keto diet.
That’s assuming a pretty hefty serving, as well.
When this is served as part of a holiday meal - and side dish options tend to be individually smaller, on account of number - the per serving carb count of this easy side dish gets cut accordingly.
It’s the best way to enjoy a hearty, rich, and flavorful side, while not worrying about hampering your weight loss!
For complete nutritional information on this keto side dish, see the bottom of the recipe card, at the end of this post.
This recipe uses really simple ingredients, you should have no problem finding them in any grocery store.
A few notes:
Fresh Brussels Sprouts
While I’m fine with previously-frozen Brussels sprouts for some thing, you really want to use fresh Brussel sprouts for this.
Freezing and thawing them causes a bit of breakdown in the structure, and I find they just don’t crisp up in the way fresh do.
Aim to get Brussels sprouts that are all relatively similar in side - I’ll usually aim for a bit on the larger side, just for aesthetics.
While I have a lot of recipes where you can sub in chicken bacon straight up, this isn’t so much the case here.
This is because you’re relying on the leftover bacon fat from the cooking process, as a base for the dressing.
That said, you CAN use a chicken or turkey bacon - just use ¼ cup of olive oil in the dressing.
Brown Sugar Substitute
I use Swerve Brown Sugar Substitute, as that’s the only brown sugar sub I’ve seen, locally.
Feel free to use whichever brand you’re used to!
Rounding out this recipe, you’ll need:
Apple cider vinegar (can use fresh lemon juice)
Minced garlic cloves
... no notes on any of those, though!
How to Make Bacon Roasted Brussels Sprouts
The full recipe is in the printable recipe card at the end of this post, here is a pictorial walk through with additional commentary:
Preheat oven to 400 F, line a large baking sheet with parchment paper, and chop the bacon.
In a large skillet - I like to use a non-stick skillet over medium heat, but a cast iron skillet and medium-high heat would also work - the bacon to desired doneness.
For best results, I like to stop *just* short of crispy. I find that it works best for this recipe.
Use a slotted spoon to transfer bacon from pan, setting aside. (I’ll usually put it in a bowl lined with paper towel, to absorb extra grease.)
Cut off the very end (brown) of each stem end, before cutting each sprout in half. Place on a baking sheet.
Measure ¼ cup of bacon drippings into a bowl or measuring glass, set aside for now.
Pour remaining bacon drippings over the Brussels sprouts, tossing to coat well.
Sprinkle sprouts with brown sugar substitute, season with salt and pepper, gently toss to coat.
Roast Brussels sprouts for about 25 minutes, stirring the sprouts every 8-10 minutes or so.
Once sprouts are as roasted as you would like them, remove from the oven and transfer to a large bowl.
Toss with vinaigrette and crumbled bacon, season with more salt and pepper to taste.
Leftovers can be cooled to room temperature before being covered - or transferred to an airtight container - and stored in the fridge for up to 5 days or so.
Reheat in the microwave or air fryer.
More Keto Holiday Recipes
Looking for more easy keto recipes to serve over the holidays? Here are some tasty ideas:
Bacon Wrapped Mummy Meatloaf
Halloween Deviled Eggs
Keto Paska (Ukranian Easter Bread)
Turkey Meatballs with Keto Cranberry Glaze
Keto Cream Cheese Mints
Pumpkin Fat Bombs
Keto Mushroom Turnovers
Low Carb Funeral Potatoes
Keto Sauerkraut Buns
Low Carb Holiday Desserts Roundup
Keto Holiday Main Dishes Roundup
Low Carb Holiday Side Dishes Roundup
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Keto Brussels Sprouts with Bacon
- 12 oz Thick cut bacon 340 grams
- 2 lbs Fresh Brussels Sprouts
- 1 tablespoon Brown Sugar Substitute
- ¼ Cup Apple Cider Vinegar
- 1 tablespoon Dijon Mustard
- 2 Garlic cloves Peeled and finely minced
- Preheat oven to 400 F.
- Chop bacon and cook to desired doneness – I like to stop just short of crispy, for this recipe.
- As bacon is cooking, remove any yellowed or otherwise ugly outer leaves from the Brussels sprouts.
- Cut off the very end (brown) of each stem end, before cutting each sprout in half. Place on a baking sheet.
- Use a slotted spoon to transfer bacon from pan, setting aside. Measure ¼ cup of bacon drippings into a bowl or measuring glass, set aside for now.
- Pour remaining bacon drippings over the Brussels sprouts, tossing to coat well. Sprinkle sprouts with brown sugar substitute, season with salt and pepper, gently toss to coat.
- Roast Brussels sprouts for about 25 minutes, stirring the sprouts every 8-10 minutes or so.
- Whisk cider vinegar, mustard, garlic, ½ teaspoon pepper, and ¼ teaspoon salt into the (slightly cooled!) reserved ¼ cup of bacon drippings until mixture becomes thick, well combined, and smooth.
- Once sprouts are as roasted as you would like them, remove from the oven and transfer to a serving bowl.
- Toss with vinaigrette and bacon, season with more salt and pepper to taste.
- Serve hot!