Keto Bacon Butter Brussels Sprouts

Prep 10 min Cook 25 min Serves 4

Brussels sprouts
Roasted Brussels sprouts with crispy bacon

These bacon butter Brussels sprouts are a keto dream: crispy roasted sprouts tossed in bacon fat and finished with melted butter. The smoky bacon adds protein and crunch, making it a perfect low-carb side for steak, chicken or eggs. Simple, indulgent and ready in about 35 minutes.

Prep: 10 minutes · Cook: 20–25 minutes · Total: 35 minutes · Serves 4 as a side

Net carbs per serving: approximately 5 g (varies with sprout size)

Ingredients

  • 750 g Cabera Organic frozen Brussels sprouts (about 2½ bags, no need to thaw fully)
  • 6 slices thick-cut bacon, chopped
  • 4 tbsp (60 g) unsalted butter, divided (2 tbsp for cooking, 2 tbsp for finishing)
  • 3 cloves garlic, minced
  • Salt and black pepper to taste
  • Optional: red pepper flakes for a kick, or grated Parmesan for extra richness

Method

  1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
  2. Cook the bacon. In a large skillet over medium heat, cook the bacon until crispy (8–10 minutes). Lift it out with a slotted spoon and set aside, leaving the fat in the skillet.
  3. Sear the sprouts. Add 2 tbsp butter to the bacon fat and turn the heat to medium-high. Add the frozen sprouts straight from the bag (halve larger ones if you like). Season with salt, pepper and garlic. Sear 4–6 minutes, stirring now and then, until the edges start to brown. Frozen sprouts release a little water at first; let it cook off.
  4. Roast for crispiness. Move the sprouts and any fat to the baking sheet in a single layer. Don’t crowd them. Roast 15–20 minutes, stirring halfway, until crispy at the edges and tender inside.
  5. Finish. Toss the hot sprouts with the remaining 2 tbsp butter and the bacon. Adjust the seasoning and add red pepper flakes or Parmesan if you like.
  6. Serve hot.

Tips

  • For extra crispiness, give the sprouts room on the tray. Frozen sprouts can be a little wetter, so pat them dry after the first sear if needed.
  • Make it a meal: top with fried eggs or more cheese.
  • Variations: stir in a splash of cream at the end, or add lemon zest for brightness.
  • Storage: refrigerate leftovers for up to 4 days. Reheat in a hot skillet or oven to bring back the crisp.