Low-Carb Balsamic and Fig Roasted Brussels Sprouts
Indulge in the harmonious blend of tangy balsamic vinegar and sweet figs with this low-carb, keto-friendly side dish. Perfectly roasted Brussels sprouts become irresistibly crispy and caramelized, offering a sophisticated yet comforting addition to any meal.
Servings 4 servings
Calories 180kcal
Equipment
- Oven
- Large Bowl
- Baking sheet
- Whisk
- Small bowl
- Measuring cups and spoons
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 3 tablespoons balsamic vinegar
- 2 tablespoons sugar-free fig preserves
- ¼ cup walnuts, roughly chopped
- ¼ cup feta cheese, crumbled
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper until they are evenly coated.
- Spread the Brussels sprouts on a baking sheet in a single layer, ensuring they have space for even roasting.
- Roast in the preheated oven for 15 minutes, or until they start to brown and crisp on the edges.
- While the sprouts are roasting, whisk together the balsamic vinegar and sugar-free fig preserves in a small bowl.
- Remove the sprouts from the oven and drizzle the balsamic fig mixture over them, tossing to coat evenly.
- Return the sprouts to the oven and roast for an additional 5 minutes, or until the glaze is sticky and caramelized.
- Transfer the roasted Brussels sprouts to a serving platter.
- Garnish with chopped walnuts and crumbled feta cheese before serving.
Notes
For a nut-free version, omit the walnuts or replace them with pumpkin seeds for added crunch.
The sugar-free fig preserves can be found at specialty grocery stores or online. Ensure it is keto-friendly to keep this dish low in net carbs.
Adjust the roasting time if needed, depending on the size of your Brussels sprouts to ensure they are cooked to your liking.
Nutrition
Calories: 180kcal | Carbohydrates: 15g | Protein: 6g | Fat: 12g | Fiber: 5g | Net Carbs: 10g