Low Carb Parmesan Roasted Brussels Sprouts
Halved Brussels sprouts roasted crisp at 425°F, finished with garlic, melted parmesan, crisp turkey bacon and lemon zest. A low carb Christmas side with 7 g net carbs per serving.
Ingredients
- 1 1/2 lb Brussels sprouts, trimmed and halved
- 3 tbsp extra virgin olive oil, divided
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 6 slices turkey bacon (about 90 g), chopped
- 4 cloves garlic, minced
- 1/2 cup (50 g) finely grated parmesan cheese
- 1 tsp finely grated lemon zest (optional)
Instructions
- Heat the oven to 425°F (220°C) with a rack in the upper middle. Have a large rimmed baking sheet ready.
- On the baking sheet, toss the Brussels sprouts with 2 tablespoons of the olive oil, the salt, the black pepper and the red pepper flakes, if using. Spread them in a single layer and turn them cut sides down.
- Roast 12 minutes, until the cut sides are starting to brown.
- While the sprouts roast, heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the turkey bacon and cook 6 to 8 minutes, stirring often, until browned and crisp. If your turkey bacon is labeled uncooked, cook it to 165°F (74°C). Move it to a paper towel.
- Take the pan out of the oven, scatter the garlic over the sprouts and stir. Roast 6 minutes more.
- Sprinkle the parmesan evenly over the sprouts. Roast 3 to 5 minutes more, until the cheese melts and turns golden and the sprouts are tender when pierced with a knife.
- Toss with the turkey bacon and lemon zest, if using. Taste and add a pinch more salt if needed. Serve hot.
- Refrigerate leftovers within 2 hours and reheat to 165°F (74°C).
Notes
Each serving has 7 g net carbs (13 g total carbs minus 6 g fiber). Pick sprouts of a similar size so they roast evenly, and cut any large ones into quarters. Most turkey bacon is sold fully cooked; if yours is labeled uncooked, cook it to 165°F (74°C). Leftovers keep 3 to 4 days in the fridge; re-crisp them in a 400°F oven for 6 to 8 minutes.