Low Carb Loaded Brussels Sprouts

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These loaded brussels sprouts are the perfect low carb appetizer or side dish. Roasted brussels topped with melted cheese, crispy bacon and fresh parsley are served with spicy garlic aioli for the most delicious bite. These are so good, you might even forget that you are eating veggies!

loaded brussels sprouts in a cast iron skillet topped with melted cheese, crispy bacon and fresh parsley

I know that not everyone loves brussels sprouts, but these might just convert the biggest brussel hater. There are no mushy, bland boiled sprouts here! The key is to roasting them to get that beautiful caramelized texture and flavor. Of course loading them up with cheese and bacon doesn’t hurt either 😉

fresh Brussels sprouts in a glass bowl, they are tossed with olive oil and salt and pepper

I like to roast mine in a cast iron skillet because it gets super hot and holds that heat evenly. I feel this gives the best color and texture. But a sheet pan works perfectly fine as well. You can line it with parchment paper for easy cleanup.

After the sprouts have a chance to get that beautiful color, it is time to load them up! Sprinkle them with cheese, I used Monterey Jack for this recipe. You can use a different cheese, but make sure it melts well. Gruyere, Swiss, or even mozzarella would be great options. Once the cheese is melted, top with crispy bacon and fresh parsley.

I get all my bacon from ButcherBox.

I cook my bacon in the oven at the same time as the brussels. You can read all about how in this post HERE.

Ways to Serve:

I love to serve these as an appetizer with my Spicy Garlic Aioli as a dipping sauce or as a low carb side dish with the aioli drizzled over top.

Chop up some grilled chicken and add it to the skillet for a complete meal!

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Low Carb Loaded Brussels Sprouts

Roasted brussels topped with melted cheese, crispy bacon and fresh parsley are served with spicy garlic aioli for the most delicious bite.
5 from 2 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 4 servings
Calories 197 kcal


  • 24 oz Brussels Sprouts peeled, cut in half
  • 1 tsp Olive Oil or avocado oil
  • 1/4 tsp Salt
  • 1/8 tsp Pepper
  • 1 cup Monterey Jack Cheese shredded
  • 1/4 cup Cooked Bacon chopped; about 4 slices
  • 2 Tbls Fresh Parsley


  • Preheat the oven to 400'F
  • Toss the halved Brussels sprouts with the olive oil, salt and pepper and spread in an even layer in a cast iron skillet or on a sheet pan
  • Bake for 10 minutes, toss and then bake another 10-15 minutes
    They should be tender in the middle and browned and crispy on the outside
  • Top with cheese and put back in the oven just to melt the cheese – about 2-3 minutes
  • Top with chopped bacon and fresh parsley
    Serve with Spicy Garlic Aioli on the side if desired


Calories: 197kcalCarbohydrates: 9gProtein: 13gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 32mgSodium: 448mgPotassium: 512mgFiber: 4gSugar: 3gVitamin A: 1244IUVitamin C: 99mgCalcium: 262mgIron: 2mg
Keyword gluten free, keto, low carb
Tried this recipe?Mention @thebetteredblondie
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