These roasted Brussels sprouts are seasoned with Parmesan and bacon to create a delicious low carb side dish!
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Brussels Sprouts. I'll be honest, I've been rather unconvinced by them despite their low carb count. 1g net carb per sprout, 4.58g net carbs per cup, 1.44g net carbs per oz - however you look at it, they're a good vegetable for low carbers. They're also a great source of riboflavin, magnesium, phosphorus, vitamin A, vitamin B6 and more.
You may love them. You may be thinking that I had lulled you into a false sense of security that this was a sprout-free website. Or you may be thinking... just get on with the recipe. 🙂
I finally decided to try them, and roasting seemed like the best option. But I also decided to add in some bacon, crushed pork rinds, and Parmesan. I was pleasantly surprised by the outcome, and the added flavors and textures worked really well. So give this recipe a try!
You might also like my new dish: Creamy Brussels Sprouts!
How to Make Roasted Brussels Sprouts with Parmesan
Trim and halve the sprouts, and place them in a large bowl.
Add some olive oil, salt, pepper, and chopped cooked bacon (or bacon bits). Stir to combine.
Transfer to a baking dish, then cover and roast in a preheated oven for 20 minutes.
Meanwhile, combine grated Parmesan and pork rind crumbs in a bowl.
Uncover the sprouts, stir, and sprinkle the Parmesan mixture over the top. Return to the oven uncovered for another 15 minutes or until the sprouts are tender.
This would be a wonderful side dish for grilled chicken or fish - or serve it at Thanksgiving or Christmas!
The pork rinds crumbs work really well in this recipe - check out all the low carb ways to use pork rinds!
📖 Recipe
Roasted Brussels Sprouts with Parmesan and Bacon
Ingredients
Equipment
Step-by-Step Instructions
- Preheat the oven to 400F.
- Place the sprouts in a large bowl with the olive oil, salt, pepper, and bacon. Stir to combine.
- Transfer to a baking dish, then cover with foil and roast for 20 minutes.
- Meanwhile, combine the grated Parmesan and pork rind crumbs in a small bowl.
- Uncover the sprouts, stir, and sprinkle the Parmesan mixture over the top. Return to the oven uncovered for another 15 minutes or until the sprouts are tender.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
Ryan Luedecke says
Awesome Georgina! Love simple & delicious recipes like this brussel sprouts one that helps me get more veggies into my low carb diet. I tend to be overly meat heavy. Thanks for sharing the recipe. - ryan
Georgina says
You're welcome!
Sandra says
I was always a big fan of brussels sprouts, but I never thought of preparing them this way. After trying this recipe, I will never eat plain Brussels sprouts again.
Georgina says
Great! I'm so glad that you enjoyed them!
Karen Lambert says
I was very excited to try this recipe. However, unless I missed something in the recipe, my sprouts were still hard as a rock after 15, and additional 20 and, hoping the next 20 min will soften them so I can eat them.
Georgina says
Hmmm, that's strange. Maybe I was using particularly small sprouts?!? I'll try the recipe again.
Georgina says
Apologies for the delay - I've now reworked the recipe. I hope this turns out better for you!
Carol says
@Karen Lambert, did you cut them in half? They will cook easily in 20 min at 400 if cut in half. Even very large ones.