You are going to fall in love with these Keto Brussels Sprouts! These smoky sprouts are crispy on the outside and perfectly tender on the inside. It is the perfect low-carb side dish that works well for all types of diets. I prefer to make these in my air fryer, but if you don't have one, they are also great in the oven.
These Keto Brussels sprouts are basically impossible not to like. Crispy on the outside and tender on the inside, this is a low-carb veggie that is even more wildly delicious than it looks.
I like them served with a creamy dipping sauce and flank steak or keto roasted chicken, for an easy meal perfect for any night of the week.
Ingredients
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- Oil: I use avocado oil for most all of my high-heat cooking. Feel free to use your favorite keto-friendly oil.
Optional Dipping Sauce for Brussels Sprouts
- Mayo: I like to use Primal Kitchen mayonnaise, but feel free to use your favorite mayo. Make sure you double-check the label and that there is no sugar in your favorite brand.
- Mustard: I use a Dijon mustard, but you could use brown mustard if you like.
- Vinegar: I used apple cider vinegar, but red wine vinegar works as well. Balsamic vinegar is another great option, but it does add additional carbs.
- Coconut Aminos or Tamari: Coconut aminos are best for strict keto, but gluten-free tamari is also an option.
Why Add Vinegar to Brussels Sprouts?
A small amount of apple cider vinegar in the seasoning does three things at once. It neutralizes some of the sulfur compounds that give Brussels sprouts their bitter edge.
It also brightens the overall flavor and helps develop deeper caramelization as they roast. Most recipes skip this step, but once you try it, you'll notice the difference in both flavor and color.
Tips & Tricks for Making Roasted Brussels Sprouts
- Prior to cooking, store sprouts in the fridge away from apples, blueberries and avocados — they release a gas that ages sprouts faster
- To test for doneness, pierce one sprout with a knife. It should slide in easily.
- Due to the high water content in frozen vegetables, it is best to use fresh Brussels sprouts and not frozen.
- Make sure that your Brussels sprouts are dry before you add them to the pan. If they are wet, they will steam instead of getting nice and crispy.
- If you want really crispy Brussels sprouts, you can cook them longer. Just keep an eye on them so they don't burn. The air fryer is also a great way to make sure they are extra-crispy.
Don't Skip This Step: Dry Your Sprouts Thoroughly
The single most important thing you can do for deliciously crsipy sprouts is to make sure that they are dry. If they are wet, they will steam and never crisp up.
Before they hit the pan, spin them in a salad spinner until no more water comes off, then give them a few minutes on a clean kitchen towel to air dry. It takes an extra five minutes and makes all the difference between crispy caramelized edges and a disappointing soggy result.
Variations for This Recipe
- Cook 6 slices of bacon (the air fryer is great for this) and crumble on top. You could also cook them in bacon fat rather than avocado oil.
- Top with almonds or macadamia nuts.
- Top with crispy capers.
- Top with Parmesan cheese or mozzarella cheese to make cheesy Brussels sprouts.
Tools Needed
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- Mixing Bowls
- Air Fryer (Optional)
Step By Step
For the full recipe with measurements, see the recipe card at the bottom of the post.
First, cut and trim the Brussels Sprouts.
To do this, remove the out leaves. Trim the ends of the Brussels Sprouts, and cut them in half lengthwise.
Next, place the Brussels sprouts in a bowl and toss them with avocado oil, apple cider vinegar, garlic powder, smoked paprika, and sea salt.
Preheat your oven to 420° F. If you are making air fryer keto Brussels sprouts, you will want to set your air fryer to 375° F.
Arrange in a single layer, either in your air fryer basket or on a parchment-lined baking sheet.
Air fry for 15 to 19 minutes, or bake for 25 minutes, stirring halfway through.
Make the Sauce
While the Brussels sprouts are cooking, make the sauce by combining mayonnaise, Dijon mustard, apple cider vinegar, coconut aminos, salt, and pepper in a small bowl. Whisk to combine.
Crispy Keto Brussels Sprouts - Air Fryer or Oven
Ingredients
- 1 pound Brussels sprouts ends trimmed and halved
- 1 tablespoon avocado oil or high heat oil of choice
- 1 ½ teaspoons apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
Dipping Sauce
- ½ cup mayonnaise or plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon Coconut Aminos or gluten-free tamari
- ½ teaspoon sea salt
- ½ teaspoon fresh ground black pepper
Instructions
- Place the Brussels sprouts in a large bowl and toss with avocado oil, apple cider vinegar, garlic powder, smoked paprika, and sea salt.
Air Fryer Instructions
- Next, preheat your air fryer to 375 °F.
- Place in your preheated air fryer in a single layer.
- Cook for 15 to 18 minutes, or until brown and crispy, stirring halfway through.
- Serve warm with dipping sauce.
Oven Instructions:
- Preheat oven to 420°F.
- Season the sprouts as directed above.
- Line a baking sheet with parchment paper and arrange the sprouts in a single layer.
- After that, cook for 25 minutes, stirring halfway through.
To make sauce
- Meanwhile, combine mayonnaise, Dijon mustard, apple cider vinegar, coconut aminos, salt, and pepper in a small bowl. Whisk to combine.
KalynsKitchen says
They look delicious, will pin! And Thanks for the shout-out for my Brussels Sprouts Salad!
Wendy says
Thanks so much! I've loved your site forever and appreciate your support on the launch of my new site.
Linden Jones says
The flavor on these brussel sprouts was perfect! Throwing out my old go-to brussel sprout recipe and replacing it with this one!