Description
Indulge in the harmonious blend of tangy balsamic vinegar and sweet figs with this low-carb, keto-friendly side dish. Perfectly roasted Brussels sprouts become irresistibly crispy and caramelized, offering a sophisticated yet comforting addition to any meal.
Ingredients
Scale
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 3 tablespoons balsamic vinegar
- 2 tablespoons sugar-free fig preserves
- 1/4 cup walnuts, roughly chopped
- 1/4 cup feta cheese, crumbled
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper until they are evenly coated.
- Spread the Brussels sprouts on a baking sheet in a single layer, ensuring they have space for even roasting.
- Roast in the preheated oven for 15 minutes, or until they start to brown and crisp on the edges.
- While the sprouts are roasting, whisk together the balsamic vinegar and sugar-free fig preserves in a small bowl.
- Remove the sprouts from the oven and drizzle the balsamic fig mixture over them, tossing to coat evenly.
- Return the sprouts to the oven and roast for an additional 5 minutes, or until the glaze is sticky and caramelized.
- Transfer the roasted Brussels sprouts to a serving platter.
- Garnish with chopped walnuts and crumbled feta cheese before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 10 mg
Keywords: Low Carb Balsamic Fig, Roasted Brussels Sprouts, Keto Side Dish