This recipe was created in partnership with Sprouts Farmers Market. All opinions are my own! Thanks for supporting brands that help make this site free and accessible to all!
The perfect keto friendly fall side dish that serves a crowd this holiday season. Crispy, roasted brussel sprouts, cooked prosciutto and toasted pecans, topped with crumbled goat cheese to tie it all together.
Gone are the days where brussel sprouts get a bad rap. I feel like more and more recipes featuring these lil baby cabbages can be found and presented on our dinner tables, and are actually enjoyable too!
That said, I had the pleasure of partnering with my friends over at Sprouts Farmers Market to create a side dish that was keto and low carb friendly that can be served this holiday season, but honestly it’s truly a great recipe year round.
This sheet pan roasted veggie side dish is so simple to make, has a ton of flavor (crispy prosciutto is basically fancy bacon after all), can be made quickly any night of the week or as a last minute addition to your holiday table.
Read through the post below for helpful tips and tricks on making this dish extra easy and extra tasty too!
- Baking Sheet
- Knife & Cutting Board
- Saute Pan
This recipe takes well under thirty minutes, needs few prep materials, and is fairly hands off! I do have a few really helpful tips to get you started on making this recipe a side dish winner with your friends and family.
My first suggestion for making a vegetable based side is to make sure you are using high quality ingredients. I know when I buy my sprouts at Sprouts (pun intended), that I’m buying fresh ingredients that will be packed with flavor and nutrients I want to feed my family.
Besides getting a bundle of yummy fresh brussel sprouts, I like to add some serious flavor to this dish (and texture too) with crispy prosciutto, some toasted pecans, and creamy crumbled goat cheese to top it all off.
How To Roast Brussel Sprouts-
Start by preheating your oven to 400 degrees and preheat the baking sheet in the oven as well. This is a great way to jump start the browning process and helps brown the brussel sprouts to perfection.
While the oven and pan are preheating, halve the brussel sprouts and toss them in a little olive oil, salt, and pepper (sometimes I like a little garlic powder too).
When the oven has fully preheated, remove the pan (carefully) and toss the brussel sprouts onto the pan in an even layer. You will hear a nice sizzle, that’s a good thing! Pop the pan back in the oven for about 15-20 minutes and allow them to roast and caramelize.
While the sprouts are cooking, diced up some prosciutto and toss it in a non-stick frying pan. I cook it on medium heat, sauteing until it is mostly crispy. The last few minutes I toss in some chopped pecans to warm and lightly toast them as well to bring out their flavor.
When the brussel sprouts are nice and brown, remove them from the oven. Add the prosciutto and pecans and toss them all together. I love to top this with some crumbled goat cheese, but Parmesan cheese would make a good substitute as well.
Serve this recipe up with a my favorite Champagne Brined Smoked Turkey recipe or give my favorite Keto Sausage Cornbread stuffing and my Low Carb Green Bean Casserole a try too. Whether you’re goal is to lose weight or even eat a keto diet, all of these sides really make for the perfect Thanksgiving meal.
Don’t forget the Low Carb Pumpkin Pie too! Happy Holidays and enjoy!
Roasted Brussel Sprouts with Crispy Prosciutto, Pecans, and Goat Cheese
- 4 cup Brussel Sprouts halved
- 1/2 cup pecans (halved)
- 8 pieces of Prosciutto
- 1/4 cup Crumbled Goat Cheese
- Salt & Pepper
- 2 tbsp. Olive Oil
- Preheat your oven and the baking sheet to 425 F. (Preheating the baking sheet in the oven jump starts the Browning process)
- Halve the brussel sprouts, toss in the olive oil, and season them with salt and pepper. When the oven and pan have preheated, place the sprouts onto the pan in an even layer and bake for 10 minutes. Flip them over and bake for about another 10-15 minutes or until lightly golden brown and tender.
- While the brussel sprouts are roasting. Slice the prosciutto into small pieces and saute them in a pan on medium heat until crispy. Toward the end of cooking, add the pecans to the prosciutto in the pan to lightly toast and warm them.
- In a bowl, combine the cooked Brussels sprouts, the prosciutto and pecans, and toss until mixed. Top with the crumbled goat cheese and serve.