These Keto Brussels Sprouts are crispy on the outside, tender inside, and packed with flavor!
🍴 Prep Time: 10 minutes 🔥 Cooking Time: 25 minutes ⏳ Total Time: 35 minutes 🪜 Difficulty Level: Easy 🍽️ Recipe Makes: 6 Servings
☐ ½ cup mayonnaise ☐ 1 tbsp Dijon mustard ☐ 1 tbsp apple cider vinegar ☐ 1 tbsp coconut aminos or gluten-free tamari ☐ ½ tsp sea salt ☐ ½ tsp fresh ground black pepper
☐ 1 lb Brussels sprouts, ends trimmed ☐ 1 tbsp avocado oil ☐ 1 tbsp apple cider vinegar ☐ 1 tsp garlic powder ☐ 1 tsp smoked paprika ☐ 1 tsp sea salt
Preheat oven to 420°F (215°C). Toss Brussels sprouts with apple cider vinegar, avocado oil, garlic powder, smoked paprika, and sea salt in a bowl.
Spread sprouts in a single layer on a parchment-lined baking sheet and bake for 25 minutes, stirring halfway through.
Mix mayonnaise, Dijon mustard, apple cider vinegar, coconut aminos, salt, and pepper for the dipping sauce.
Serve crispy Brussels sprouts with the mayo dip on the side.
For crispy Brussels sprouts, avoid overcrowding the baking sheet. Spread them in a single layer to prevent steaming and achieve a perfect roast.
Looking for a delicious low-carb side? Try these Keto Brussels Sprouts and add a crispy, flavorful touch to your meal!