Keto Vegan Lemon Garlic Roasted Brussels Sprouts

Experience the perfect blend of zesty lemon and aromatic garlic with these Keto Vegan Lemon Garlic Roasted Brussels Sprouts. A delightful low-carb side dish that will transform your meal into a culinary delight.

Course Sides

Cuisine Keto, Vegan

Keyword Brussels Sprouts, Healthy Sides, Keto, Lemon Garlic, Low-Carb, Roasted Vegetables, Vegan

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 157kcal

Equipment

Oven
Baking sheet
Parchment paper
Large Bowl
Measuring spoons
Zester
Garlic press
Spatula

Ingredients

1 pound Brussels sprouts ends trimmed and halved
3 tablespoons olive oil
4 cloves garlic minced
1 lemon zest of
2 tablespoons fresh lemon juice
½ teaspoon sea salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes optional for heat

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
In a large bowl, toss the halved Brussels sprouts with olive oil, ensuring they are well coated.
Add minced garlic, lemon zest, lemon juice, sea salt, and black pepper to the bowl. If using, sprinkle in the red pepper flakes. Toss everything together until the Brussels sprouts are evenly seasoned.
Spread the Brussels sprouts out in a single layer on the prepared baking sheet.
Roast in the preheated oven for about 25 minutes, or until the Brussels sprouts are golden brown and crisp on the outside. Halfway through the cooking time, give the baking sheet a shake or use a spatula to flip the sprouts for even browning.
Once done, remove from the oven and let them cool for a couple of minutes before serving.

Notes

Adjust the roasting time if your Brussels sprouts are particularly large or small.

For an extra crispy finish, broil on high for 1-2 minutes at the end of cooking, watching carefully to avoid burning.

Leftovers can be stored in an airtight container and refrigerated for up to 3 days. Reheat in the oven or air fryer to maintain crispiness.

Nutrition