These keto maple Dijon roasted Brussels sprouts are quick and easy enough to make any time, yet elegant enough to serve for special occasions and holiday meals! Enjoy!
These keto maple Dijon roasted Brussels sprouts will make an awesome addition to your low carb vegetable recipe collection. I love Brussels sprouts and am always excited to make them in different ways and with different sauces. I love how these came out, with just the right balance of sweet and tangy flavors.
Let’s talk about Brussels sprouts!
Although Brussels sprouts likely originated in Rome, they were later cultivated near Brussels, Belgium. They became very popular and were thus given the name Brussels sprouts. French settlers later brought Brussels sprouts to Louisiana and that is how they eventually came here! Brussels sprouts are an awesome keto vegetable choice. They are a low calorie and low-fat food. They also provide us with calcium, folate, fiber, and vitamin A, C, and K. One cup of these little beauties comes in under 5 net grams of carbs, so they make for a great low carb vegetable option! Oh, and they are also adorable and delicious!😊
What goes into the sauce for these keto maple Dijon roasted Brussels sprouts?
The sauce for our Brussels sprouts contains only three ingredients, but the flavor they produce is amazing. We combine keto maple syrup with apple cider vinegar and Dijon mustard to create a sweet and tangy sauce that works perfectly with our Brussel sprouts. I used the Lakanto brand for my syrup. This syrup contains monkfruit extract and it has a nice taste and texture. When buying keto syrup, you’ll want to check your nutrition label for the carb count and to make sure there are no added ingredients you don’t want. The apple cider vinegar adds an awesome tang to our sauce and the Dijon adds its own incredible tang. This sauce is amazing for Brussels sprouts, but you could use it for other keto vegetables or even as a quick and easy salad dressing!
Are these keto maple Dijon roasted Brussels sprouts difficult to make?
This is a fun and easy dish, but I do have a few tips so yours will turn out perfectly. First, I recommend lining your baking pan with parchment paper. This will ensure your Brussels sprouts won’t stick to the pan and makes for a quick clean up. Next, to trim your sprouts, just trim a little off the bottom of the sprouts, then remove any loose or discolored outer leaves. After cutting in half, I like to place my Brussels sprouts cut side down, in a single layer, in the baking pan to get the most delicious crispy skins. Last, you don’t want your sauce to get too browned, so you’ll want to roast your sprouts for 20 minutes, then drizzle your sauce evenly over your sprouts and just stir them gently. Roast for an additional 5-10 minutes or until your sprouts are fork tender.
Need some more fun roasted keto vegetable dishes? Here you go!
Keto Roasted Kohlrabi with Patty Pan Squash
Roasted Asparagus with Asiago and Bacon
Helpful Hints:
*You’ll want to use a baking pan large enough so your Brussels sprouts can be placed in a single layer in the pan.
*To keep your sauce from becoming too brown, roast your Brussels sprouts for 20 minutes before adding the sauce to them.
Main Kitchen Equipment and Utensils:
Splash of Encouragement:
***You are my hiding place and my shield; I hope in Your word. Psalm 119:114***
Keto Maple Dijon Roasted Brussels Sprouts
These keto maple Dijon roasted Brussels sprouts are quick and easy enough to make any time, yet elegant enough to serve for special occasions and holiday meals! Enjoy!
Ingredients
- 2 pounds Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons keto maple syrup
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
Instructions
1. Pre-heat oven to 400 degrees. Line a large baking pan with parchment paper. Set aside.
2. In a large bowl, add Brussels sprouts, olive oil, salt, and pepper. Stir to completely coat Brussels sprouts. Alternately, add ingredients to a large resealable bag and shake to combine.
3. Place Brussels sprouts, cut side down, into prepared baking pan.
4. Roast for 20 minutes.
5. In a small mixing bowl, add keto maple syrup, apple cider vinegar, and Dijon mustard. Stir to combine.
6. Drizzle maple syrup mixture over Brussels sprouts and stir gently to combine.
7. Roast for 5-10 more minutes, or until Brussels sprouts are fork tender.
Nutrition Information:
Yield: 8 Servings Serving Size: 1Amount Per Serving: Calories: 91Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 340mgCarbohydrates: 9gNet Carbohydrates: 5gFiber: 4gSugar: 2gProtein: 3g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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