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  • Writer's pictureWendy

Roasted Brussels Sprouts

As you know, Brussels Sprouts have moved away from the boring, boiled sprout your Mom or Grandmother used to make. The best way to eat them is roasted in the oven on high heat and they are chock full of flavor. I could eat a pile of them for dinner with nothing else. Of course, I don’t do this as I have a hungry, carnivorous husband, but I could if it was just me. They are delish!

You can always buy the sprouts pre-sliced, but when I buy food for the week I am never sure when, exactly, it will be consumed. So I like to slice them myself or have my trusty food processor help me out. Either way, they are a good, healthy, low carb option for a side vegetable. There are 8 carbs per cup, but they have 3.3 grams of fiber, so they are just under 5 carbs per serving.

Food Processors

For me, at the end of the workday, cooking dinner is a nice release and break from the computer. If I have the extra time, I will slice the sprouts myself. But often I will get out the food processor and have it slice for me. I have a newer version of food processor at the city house, and an older one at our mountain house. Luckily, both have the slicing blade that allows you to “dial” in the thickness. This is the one I have in the mountains, and this is the one I have in the city.

Both versions are excellent!!!

The city one is lighter in weight, which is great for storage and usage. The mountains’ version comes with several cup sizes, but I just use the biggest one – 14 cups. I do like use it quite a lot! And, since I started making KETO bread, I am using the dough blade for the first time. I confess I have never ever made bread before doing it keto style. I’m not much of a baker. I live on the savory side of food, I am not crazy about all the measuring and exactness of baking.


So, this time I just cut off the dead ends of each sprout (you can see them in the above picture) and then sliced them all up, each had about 4 slices to give you an idea on thickness.

On this night, I baked the bacon in the oven so we could have it in the morning for breakfast. This gave me some fresh bacon grease to use in the sprouts. I used about 1/2 a cup of bacon grease – and I baked it IN THE PAN that I had roasted the bacon in, of course, once the bacon was no longer in the pan :-). You can use olive oil (this is the cleanest, best one I can find) instead.

I sprinkled on 2 tablespoons of onion powder, and about 4 tablespoons of Trader Joe’s Everything But the Bagel spice. Then into a 375-degree oven it goes until the smaller bits turn golden brown, about 20 minutes.


Roasted Brussels Sprouts

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4

Author Wendy Miller


  1. 1 bunch Brussels Sprouts

  2. 2 tbsp Onion Powder

  3. 1/2 cup Olive Oil or Bacon Grease

  4. 4 tbsp Trader Joe’s Everything but the Bagel Spice


Pre-heat oven to 375 degrees

Slice off dead ends of sprouts, and slice each one into 4 smaller slices.

On a baking sheet, mix the sprouts, spices, and oil all together.

Bake for about 20 minutes, until the small bits are golden and sprouts are tender.

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