These keto bacon balsamic Brussels sprouts are wonderfully flavorful and one of my favorite ways to prepare Brussels sprouts. They balance savory bacon, bright balsamic, and tender roasted sprouts for a side dish that works any night of the week or for holiday meals.
For years I avoided Brussels sprouts because of childhood memories of overcooked, mushy vegetables. One Thanksgiving our family decided to try something new, and I discovered that properly cooked Brussels sprouts are delicious. After experimenting with textures and flavors, I developed this simple bacon and balsamic version. It’s easy to prepare ahead: cook the sprouts and fry the bacon a day before, refrigerate them separately, then finish in the oven for about 15 minutes on the big day. The first time I served this recipe at a full Thanksgiving spread, my father-in-law declared it his favorite dish.
Are Brussels sprouts a healthy keto food choice?
Brussels sprouts are an excellent option for a low-carb or ketogenic eating plan. They are low in calories and fat while providing vitamin A, vitamin C, and vitamin K, along with calcium, folate, and dietary fiber. In this recipe, each serving contains about 3.7 grams net carbs, making it a suitable side for many keto diets. The fiber content helps reduce net carbohydrates, and the combination with bacon and olive oil provides satisfying fat and flavor.
Tips for success
A few practical tips will help you get evenly roasted, tender sprouts with crisped bacon: make sure all sprouts are roughly the same size by trimming and cutting larger ones in half or thirds. This ensures even cooking. When steaming the sprouts and frying the bacon ahead of time, stop short of fully cooking both—each will finish in the oven, which prevents overcooking. Finally, check nutrition labels when selecting balsamic vinegar; some varieties contain added sugars and higher carbs. Choose a low-carb balsamic or a well-aged variety that lists fewer carbs per tablespoon for the best keto-friendly result.
Ingredients
- 16 ounces Brussels sprouts
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ⅓ cup fried and crumbled bacon
- 1 tablespoon balsamic vinegar (choose a low-carb variety)
Instructions
- Preheat oven to 425°F (220°C).
- Trim the sprouts and remove any tough outer leaves. Cut larger sprouts so most pieces are about the same size. Steam or cook them until just shy of fork tender.
- Cut bacon into bite-size pieces and fry until nearly cooked through. Drain excess grease but reserve enough flavor on the bacon.
- In a large baking pan, combine the par-cooked Brussels sprouts and bacon. Drizzle with olive oil, toss gently to coat, then season with salt and pepper. Drizzle the balsamic vinegar evenly over the mixture.
- Roast for about 15 minutes, stirring once halfway through, until the sprouts are fork tender and the bacon is fully cooked. Remove from the oven and serve warm.
Nutrition (approximate per serving)
- Calories: 90
- Total fat: 6.5 g
- Saturated fat: 1 g
- Unsaturated fat: 5.5 g
- Cholesterol: 4 mg
- Sodium: 179 mg
- Total carbohydrates: 5.7 g
- Dietary fiber: 2 g
- Net carbohydrates: 3.7 g
- Sugars: 2 g
- Protein: 3.5 g
Note: Nutritional values are estimates and will vary based on specific ingredients and brands used. Net carbs equal total carbs minus fiber.
Helpful hints
- Make pieces uniform in size to ensure even roasting.
- Choose a balsamic vinegar with a low carb count per tablespoon for keto-friendliness.
- Prepare sprouts and bacon ahead of time if you need to save time on a busy day; finish in the oven before serving.
Main kitchen equipment and utensils
- Large baking pan or sheet
- Measuring spoons
- Skillet for frying bacon
Want more keto vegetable recipes?
Try other savory sides such as fried cabbage with bacon, sour cream green beans, or roasted radishes to round out a low-carb meal plan. These simple vegetable dishes pair well with roasted meats and offer variety in texture and flavor.
Splash of encouragement
Try new foods—you might discover a new favorite.