As an Amazon Associate I earn from qualifying purchases, through links in this post. See my Disclosure.
Low Carb Brussels sprouts are roasted in the oven with prosciutto and sweet balsamic vinegar. Prosciutto gives it extra flavor, dressed up with toasted slivered almonds over the top for a nice contrast in texture!
These Brussels sprouts are a great Low Carb veggie to serve and there are many different ways you can make them. My favorite is roasted in the oven and caramelized. To make it a little more special, I roasted it with diced prosciutto, which also gave them more flavor.
Top them off with some toasted slivered almonds for a little added crunch and you have one easy Keto side dish! This is perfect to serve for Thanksgiving , Christmas or any other special occasion dinner!
If you want to make it extra special, you can even add some crumbled goat cheese over the top. This Low Carb sheet pan side dish will wow your guests and have them coming back for more!
Ingredients Needed to Make Low Carb Roasted Balsamic Brussels Sprouts
- Brussels Sprouts
- Olive oil
- Balsamic vinegar
- Salt & Pepper
- Slivered almonds (optional)
How to Make Roasted Balsamic Brussels Sprouts
You won’t believe how easy this is to make! Start by preheating your oven to 425F.
Slice the ends off the Brussels sprouts, then slice them in half.
Add them to a large mixing bowl.
Then add in the prosciutto and the balsamic vinegar, then drizzle the olive oil over the top and toss until well coated.
Spread evenly on a baking sheet cut side down and brushed with olive oil. Sprinkle the tops with salt and pepper (to taste).
Bake for 15-18 minutes, on the center rack in your oven, or until caramelized.
Optional: Toast the almonds in a dry skillet for a few minutes, until slightly golden and fragrant. Serve over the top of the Brussels sprouts.
Store leftovers in the fridge in an airtight container for a few days or freeze.
Tips on How to Make Easy Keto Roasted Balsamic Brussels Sprouts
There are several different ways you can prepare Brussels sprouts for a Keto diet. Pan frying in bacon grease might be the most popular way and it gives them lots of flavor! In fact, you can try these Stir Fried Brussels Sprouts with Bacon to get that that wonderful flavor!
I prefer the sweetness that comes out when you roast them in the oven. They get nice and caramelized, especially when you add some balsamic vinegar. You can also shred them into ribbons and pay fry them that way.
I use diced prosciutto in this recipe to give the Brussels sprouts more flavor. If you don’t have prosciutto, you can use diced pancetta instead.
If you want to omit the slivered almonds, you certainly can or you can substitute with chopped walnuts, pecans and pine nuts (pignoli). Just be sure to toast them in a dry pan first, because it really brings out the flavor more!
As a finishing touch and to make this side dish even more special, you can crumble some goat cheese over the top, right before serving. It will add an extra creaminess with a slight tang.
Are Brussels Sprouts Ok For Keto?
Sure they are! They’re actually loaded with Vitamin K and C, but also contain Vitamin A, folate and fiber. Read more about the many health benefits of Brussels sprouts in this article!
How Many Carbs in Brussels Sprouts?
There are 4.7g of net carbs in one cup of Brussels sprouts.
What can you serve Brussels Sprouts with on a Low Carb Diet?
More Keto and Low Carb Side Dish recipes…
Need even more ideas for Keto Side Dishes? Check out these 50 Best Keto Side Dish Recipes roundup!
Roasted Balsamic Brussels Sprouts with Prosciutto – Keto/Low Carb
- 1 1/2 pounds Brussels Sprouts
- 4 ounce package of diced prosciutto
- 3 tablespoons olive oil
- 2 tablespoons Balsamic vinegar
- Salt and ground black pepper to taste
- Optional: 1/4 cup Slivered almonds
- Preheat oven to 425F.
- Slice the Brussels sprouts, then add to a large mixing bowl. Add in the prosciutto and the balsamic vinegar, then drizzle the olive oil over the top and toss until well coated.
- Spread evenly on a baking sheet cut side down and brushed with olive oil. Sprinkle the tops with salt and pepper to taste. Bake for 15-18 minutes, on the center rack in your oven, or until caramelized.
- Optional: Toast the almonds in a dry skillet for a few minutes, until slightly golden and fragrant. Serve over the top of the Brussels sprouts.
- Store leftovers in the fridge in an airtight container for a few days or freeze.