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!
- 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.
6g net carbs per serving (quarter of the whole recipe)
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Nutrition InformationYield 4 Serving Size Quarter of the recipe
Amount Per Serving Calories 169Total Fat 12gSaturated Fat 3gCholesterol 14mgSodium 402mgCarbohydrates 9gNet Carbohydrates 6gFiber 3gSugar 2gProtein 8g