Low Carb Roasted Brussels Sprouts with Almonds
Looking for a delicious and healthy side dish? These Low Carb Roasted Brussels Sprouts with Almonds are crispy, nutty, and bursting with flavor! Perfect for keto diets, clean eating, or anyone who loves a quick and easy vegetable recipe. With caramelized Brussels sprouts, toasted almonds, and an optional drizzle of balsamic glaze, this dish is a guaranteed crowd-pleaser. Ready in under 30 minutes, it's perfect for weeknight dinners or holiday feasts. Try this simple recipe and elevate your meal game!
Equipment
- 1 Cutting board – For trimming and halving the Brussels sprouts.
- 1 Sharp knife – To cut the Brussels sprouts evenly.
- 1 Mixing bowl – To toss the Brussels sprouts with oil and seasonings.
- 1 Baking sheet – To roast the Brussels sprouts evenly.
- Parchment paper (optional) – To line the baking sheet for easy cleanup.
- 1 Skillet – To toast the sliced almonds to perfection.
- 1 Wooden spoon or spatula – To stir the almonds while toasting.
- Measuring spoons – For precise seasoning measurements.
- 1 Small bowl (optional) – To mix or hold the toasted almonds.
Ingredients
- 1 lb. Brussels sprouts, trimmed and halved
- 3 tbsp Olive oil, divided
- ½ tsp Garlic powder
- ½ tsp Smoked paprika
- ¼ tsp Salt (adjust to taste)
- ¼ tsp Black pepper
- ¼ cup Sliced almonds
- 1 tbsp Balsamic glaze (optional, for drizzling)
Instructions
Preheat the Oven:
- Set your oven to 400°F (200°C). A hot oven ensures perfectly crispy Brussels sprouts.
Prepare the Brussels Sprouts:
- Trim the ends and halve the sprouts lengthwise. Toss them in a bowl with 2 tablespoons of olive oil, garlic powder, smoked paprika, salt, and pepper. Ensure they're evenly coated.
Spread on a Baking Sheet:
- Arrange the Brussels sprouts cut-side down on a large baking sheet. This helps achieve a golden, caramelized surface.
Roast the Brussels Sprouts:
- Roast for 15–20 minutes, flipping halfway through. They should be tender with crispy edges.
Toast the Almonds:
- While the sprouts roast, heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the sliced almonds and toast for 2–3 minutes, stirring constantly to prevent burning. Remove from heat once golden.
Combine and Serve:
- Transfer the roasted Brussels sprouts to a serving dish and sprinkle with toasted almonds. For an extra layer of flavor, drizzle with balsamic glaze before serving.
Notes
Make Ahead and Storage
Make Ahead:This recipe is perfect for meal prep or busy weeknights! You can trim and halve the Brussels sprouts up to 2 days in advance. Store them in an airtight container in the refrigerator. You can also toast the almonds ahead of time and keep them in a sealed container at room temperature. When you're ready to serve, simply season and roast the sprouts, then toss with the pre-toasted almonds. Storage:
- Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Freezer: While it's best to enjoy Brussels sprouts fresh, you can freeze leftovers for up to 1 month. Note that they may lose some of their crispy texture when reheated.
- For the best texture, reheat the Brussels sprouts in a preheated oven at 375°F (190°C) for about 8–10 minutes. This helps restore some of their crispiness.
- Alternatively, you can reheat them in a skillet over medium heat, tossing occasionally.
- Avoid microwaving if possible, as it may make them soggy.
