This recipe is from KetoConnect, where you’ll find lots of delicious, low-carb recipe ideas. Here is the full Crispy Brussels Sprouts recipe with additional notes and ingredient links.
Ingredients:
For the Brussels:
- 2 cups Brussels sprouts, halved
- 1/4 cup avocado oil
- 1/4 teaspoon pink Himalayan salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
For the Curry Dipping Sauce:
- 1/3 cup mayonnaise
- 2 tablespoons heavy cream
- 1 tablespoon cilantro, minced
- 2 teaspoons curry powder
- 1 teaspoon lime juice
- 1 teaspoon hot sauce (optional)
For the Whipped Ricotta Dipping Sauce:
- 8 oz. ricotta cheese
- 4 oz. cream cheese, softened
- 2 teaspoons lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon pink Himalayan salt
- 1/4 teaspoon red pepper flakes
- 3 tablespoons basil pesto (store bought)
- Pine nuts or almonds, for garnish (optional)
Instructions:
For the Brussels Sprouts:
- Preheat oven to 400 degrees.
- In a large bowl, mix together all ingredients and coat Brussels sprouts on all sides.
- Place Brussels sprouts on a parchment paper (or silpat) lined baking sheet. Spread them out so they aren’t overlapping and can cook evenly.
- Place in oven and roast for 25- 35 minutes, flipping halfway through if necessary.
For the Curry Dipping Sauce:
- Mix together all the ingredients for the dipping sauce and place in the fridge.
- Chill until Brussels are ready.
For the Whipped Ricotta Dipping Sauce:
- Place ricotta and cream cheese in a large bowl and whip with a mixer for 3-5 minutes until light and fluffy.
- Add in lemon zest, lemon juice, salt, and red pepper flakes.
- Whip once more for about 30 seconds to combine. Add the pesto, using a spoon to mix it into the ricotta.
- Add ricotta mixture to a serving dish and place in the fridge to cool until Brussels are ready.
Note: Dipping sauces can be stored in an air-tight container and refrigerated for up to 1 week for optimal freshness.
For nutritional information, please click here.
How many carbs should I bolus for if I ate just the brussel sprouts and not the sauces?
Hi Marianne,
2 cups of raw Brussels sprouts is approximately 16g of carbs and 6g of fiber.