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Oven Roasted Cauliflower & Brussels Sprouts is one side dish that is going to stand out from all the rest. A really easy roasted vegetable recipe that will made with keto bacon butter.  Our keto cauliflower and brussels an be made into a keto sheet pan dinner recipe by simply adding a meat like chicken. 

Easy roasted vegetables are my favorite way to cook up veggies. Roasted Brussels sprouts and cauliflower are paired with keto bacon butter for a simple, delicious and quick no fuss way preparation. These veggies make a great addition to your weekly meal prep. 

Roasted Cauliflower & Brussels Sprouts

Roasted cauliflower cooks perfectly to a slight crunch while being tender and the brussel sprouts get a nice caramelized color bringing a different flavor all it's own. Add in the keto bacon butter and get ready for a side dish that will be a regular on your  keto, low carb menu.

Raw or Cooked Bacon For Roasted Vegetables 

Start with cooked, crumbled (or chopped bacon). Then assemble your veggies and roast. If you use raw bacon it would not cook up crispy and add too much grease to the veggies.  Plus, we need to make our bacon butter!  

Tips for Buying Brussels Sprouts 

• Look for those that are bright in color
• No blemishes or brown spots 
• Look for smaller sized sprouts, they are less bitter
• Firm in texture, nothing squishy

How To Cook Crispy Brussels Sprouts and Cauliflower 

The key to crisp Roasted Cauliflower and Brussel Sprouts is to cook in an oven that has been preheated. You want it to preheat for at least 10 minutes so when you put your pan in, it is hot allowing the veggies to begin cooking fast rather than slow, releasing more natural juices. This helps provide that golden crust you are looking for in your roasted veggies.  

Flipping the veggies halfway through the cooking process is also a must. This will ensure both sides get a crust on them, vs one side getting overly crispy on you.  

Can I Add Other Spices Into The Recipe 

Sure you are welcome to change this up to fit your taste buds. Add in some garlic salt, season salt, or other spices that you enjoy. Create other layers of flavor. I have even done fresh lemon juice for a fun citrus twist, it pairs nicely with the sprouts. 

Make it a Keto Sheet Pan Dinner Recipe

To turn this amazing keto , low carb roasted vegtable side dish into an easy keto sheet pan dinner recipe simply add a protein.  If you're a meat eater chicken would be a fabulous addition.  If you are vegan, try adding marinated chunks of tofu. 

 

Searching for more easy side dish recipes

• Green Bean Casserole | Yes this is a holiday side but I make this all year round. This is a keto green bean casserole that is rich, low carb, and bursting with flavor. 
• Summer Bean Salad | If you are a fan of beans, you have to try these summer salads. Here are 20 recipes that use beans as the main component of the salad! 
• Cheesy Cauliflower Mash | Another great cauliflower dish that is a great alternative to mashed potatoes. Add in the cheese for that indulgent flavor in every bite. 

Do Roasted Vegetables Store Well 

If you have leftover Roasted Cauliflower and Brussel Sprouts store them in the fridge. They will soften up a bit. But they taste good reheated. You can heat them in a skillet or oven to gain back some of the crispy texture if you don't like them a bit softer in texture.  

Making this easy dish

Recipe makes 8 servings, nutrition facts are based off using all of the butter. You will see in the notes that we had leftover butter. So nutrition calculations are slightly higher than the true.

Ingredients

• ½ lb bacon, cooked crispy and chopped
• 2 pounds brussel sprouts, trimmed and sliced into thirds
• 1 head cauliflower, heart removed and florets sliced
• 4 tablespoon butter, softened
• 2 tablespoon olive oil
• 2 garlic cloves, minced
• ½ lemon, for juice and zest
• Pepper (salt optional, we did not use it because of the bacon)

Instructions

1. Preheat oven to 375
2. In a large bowl, toss veggies, olive oil, pepper and 1 big squeeze of lemon together until evenly coated. Set aside
3. In a small bowl, smash and mix softened butter until it is smooth. Stir in ½ cup of crumbled, chopped bacon and continue mixing.
4. Add veggies to a sheet pan, top with remaining bacon
5. Place little pats of the bacon butter over the top evenly. You may have leftover butter. We only used about 2 tablespoon equivalent.
6. Roast for 25-30 mins, turning and mixing half way through.
7. Finish with lemon zest before serving.

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