Garlic Butter Brussels Sprouts

Garlic Butter Brussels Sprouts are a crispy, savory keto side dish made by roasting Brussels sprouts until golden, then tossing them in rich garlic butter. The high-heat roasting brings out natural caramelization and a satisfying texture, while butter and garlic add deep flavor without any added sugars. With low net carbs, plenty of fiber, and plenty of healthy fats, this side pairs perfectly with steak, chicken, pork, or holiday roasts while keeping your meal fully keto-friendly.

Course Dinner, Lunch, Side Dish

Cuisine American, Keto

Keyword Brussels Sprouts, garlic butter, gluten free, keto, low-carb, roasted vegetables

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 210kcal

Equipment

baking sheet
Mixing bowl
Sharp knife
Cutting board
small skillet
Parchment Paper

Ingredients

Roasted Brussels Sprouts

1 1/2 pounds Brussels sprouts trimmed, halved, and large ones quartered
3 tablespoons olive oil or avocado oil
3/4 teaspoon fine sea salt or to taste
1/4 teaspoon black pepper freshly ground

Garlic Butter Finish

4 tablespoons unsalted butter cut into pieces
3 cloves garlic finely minced
1/4 teaspoon crushed red pepper flakes optional, for heat
1 tablespoon lemon juice fresh, optional for brightness

Optional Toppings

1/4 cup grated Parmesan cheese optional, for serving
2 slices bacon cooked crisp and crumbled, optional

Instructions

Preheat the oven to 425°F and line a large baking sheet with parchment paper for easier cleanup.
Pat the trimmed and halved Brussels sprouts very dry with paper towels to help them crisp in the oven.
Add the Brussels sprouts to a large mixing bowl and toss with the olive oil, salt, and black pepper until every piece is well coated.
Spread the Brussels sprouts out on the prepared baking sheet in a single layer with as many cut sides facing down as possible for maximum browning.
Roast the Brussels sprouts for 18 to 22 minutes, tossing once halfway through, until the centers are tender and the edges are deeply golden and crisp.
While the sprouts roast, melt the butter in a small skillet over low to medium heat, then add the minced garlic and red pepper flakes if using and cook, stirring often, just until fragrant and lightly sizzling without browning the garlic.
Remove the skillet from the heat and stir in the lemon juice if using, then set the garlic butter aside off the heat to infuse.
Transfer the hot roasted Brussels sprouts to a serving bowl and pour the warm garlic butter over the top, tossing gently until every sprout is coated.
Sprinkle with grated Parmesan cheese and crumbled bacon if using, taste, and adjust salt and pepper before serving immediately while hot and crisp.

Notes

For the best crisp texture, make sure the Brussels sprouts are very dry before tossing with oil and do not crowd the baking sheet. Smaller sprouts roast more evenly and become sweeter, while larger ones may need an extra few minutes in the oven. To meal prep, roast the Brussels sprouts as directed and cool completely before refrigerating in an airtight container for up to 3 days, then reheat in a 375°F oven or 350°F air fryer until hot and crisp again. Keep the garlic butter and any Parmesan or bacon separate until just before serving so the flavors stay fresh and vibrant. This side pairs especially well with grilled steak, roast chicken, or pork chops for an easy, satisfying keto dinner.

Nutrition