Crispy, tender brussels sprouts topped with crunchy bacon and tangy ranch. A restaurant-quality side dish made right in your home kitchen. Insanely addicting and flavorful, these low-carb keto brussels sprouts are a super easy holiday side dish that the whole family will love.
What Makes This Recipe Great
Once Fall rolls around, I’m eating all the brussels sprouts. There’s something so amazingly addictive about this crunchy and hearty vegetable, especially when it’s crisp and roasted to perfection.
If your experience is soggy brussels sprouts seasoned with salt and pepper, then you probably aren’t a big fan. If cooked incorrectly, they can be bitter and tough or too mushy and flavorless. This low-carb keto brussel sprout recipe is about to change your mind!
Not only are they roasted to yield a crispy outer layer and a fully cooked and soft inside, but the addition of bacon and ranch also removes any and all bitterness in the flavor. Plus, this side dish is paleo, Whole30, gluten-free, dairy-free, and low-carb, and makes holidays on the keto diet so simple and so tasty.
Watch a Short Video of This Recipe
Ingredient Notes
See the full list in the recipe card below.
Brussels Sprouts: You can use fresh or frozen Brussels sprouts. If frozen, thaw before using and pat any excess water out with a paper towel. Trim them and cut them in half.
Bacon: To make these keto Brussels sprouts Whole30-compliant, make sure to use sugar-free and nitrate-free bacon.
Ranch Dressing: If you don’t want to make your own ranch dressing, you can use a store-bought version. This is my favorite clean version that’s delicious, and keto and Whole30-friendly as well.
Salt: With the flavor bomb of bacon and the ranch dressing, I didn’t feel that the finished dish needed any salt. However, depending on the sodium level of both that you are using, you can add more at the end after tasting.
Recipe Step by Step
It’s easy and quick to make these keto brussels sprouts. Almost everything is done in the oven. Here’s how to roast them so they are perfectly cooked, crisp, and delicious.
- If you are making your own ranch dressing, make it first then chill until ready to use.
- Place trimmed and halved brussels sprouts on a baking sheet in a single layer. Top the brussels sprouts with bacon pieces, dispersing them evenly.
- Roast for 5 minutes. Remove from the oven, and stir in garlic and paprika. Toss together to coat the mixture with the rendered bacon fat.
- Roast for another 20-25 minutes until crispy and browned, stirring and flipping halfway through.
- Remove from the oven and drizzle with ranch dressing. Stir and add salt, if needed. Serve.
Tips & Tricks
Serving: This keto and low-carb side dish goes beautifully with poultry or fish, or it’s fantastic just on its own!
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat on a skillet over the stovetop to get it warm and crispy.
Oil: Since bacon renders a good amount of fat for these roasted brussels sprouts, there’s no added olive oil or cooking oil. This is why you roast the brussels sprouts and bacon for just 5 minutes in the beginning to render some of the bacon grease, then stir everything together to coat.
Baking: Check the brussels sprouts after 20 minutes into the 2nd roasting. Depending on your oven temperature, the brussels sprouts may brown and crisp up quickly. Check periodically so they don’t burn.
Recipe FAQs
Brussels sprouts are a healthy and nutritious cruciferous vegetable that go great on a keto or low-carb diet. In a half-cup serving, there are 4 net carbs, making them super keto-friendly.
To get the crispiest brussels sprouts, make sure to remove any excess water with a paper towel before roasting. If you’re using the frozen version, they need to thaw completely before roasting.
Brussels sprouts go super well with bacon, or prosciutto if you’re looking to jazz them up. To serve, they are a great side dish for any protein, from beef to poultry or fish.
Try These Keto and Low Carb Sides
Keto Brussels Sprouts with Bacon Ranch
Video
Ingredients
- 1 lb brussels sprouts trimmed and halved
- 6 slices sugar-free, nitrate-free bacon chopped into 1-inch pieces
- 3 garlic cloves minced
- 1/2 tsp paprika
- 1/3 cup Whole30 & keto ranch dressing or your favorite ranch dressing of choice
- Salt if needed
Instructions
- If you are making your own ranch dressing, make it first then chill until ready to use.
- Preheat oven to 425 degrees F.
- Place trimmed and halved brussels sprouts on a baking sheet in a single layer.
- Top the brussels sprouts with bacon pieces, dispersing them evenly.
- Roast for 5 minutes. Remove from the oven, and stir in garlic and paprika. Toss together to coat the mixture with the rendered bacon fat.
- Roast for another 20-25 minutes until crispy and browned, stirring and flipping halfway through.
- Remove from the oven and drizzle with ranch dressing.
- Stir and add salt, if needed. Serve.
Notes
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