brussel sprouts

How often do you miss something crunchy while living la vida keto? With crispy, roasted Brussel sprouts you can achieve that longed-for crunchy texture while also packing in low-carb greens.

When I was a child, my mother made steamed Brussel sprouts fairly often. Although I enjoyed them, they don’t hold a candle to roasted sprouts in terms of texture and flavor. A little bit of oil and spices combined with love from a 385 degree oven can transform an otherwise pretty bland vegetable into a showstopper. Add some traditional Mexican spices for kick and layer on crumbled goat cheese, and now you’ve got an elegant, yet exciting side dish that takes less than 10 minutes of preparation and 30 minutes in the oven.

When I have crumbled goat cheese on hand, I’ll add to otherwise spiced Brussel sprouts before roasting. It adds a beautiful, melty tartness but also holds up nicely in the oven and for re-heating the next day.

Uses: I love to mix these with salad greens to enhance what can often become rote. They also make wonderful toppings for parmesan crisps or other low-carb keto crackers. Since they re-heat nicely, you can add with leftover beef roast, chicken, or pork for a convenient lunch that can be packed quickly. Crispy Brussel sprouts also add a savory, satisfying crunch to tacos and cheesy, thick soups. Another delicious approach is to top with a couple of fried eggs for a brunch or lunch dish. When the egg yolks break, the combination of crispy sprouts and egg is very palatable.

In addition to salt and pepper, I spice with chile powder, garlic powder, and a dash of Cayenne pepper – a little bit goes a long way, even for a heat lover.