Line a 15-inch X 10-inch (38 cm X 25 cm) baking sheet with a piece of parchment paper**. Preheat a fan forced oven to 200 C (400 F).
Place the Brussels sprouts in a medium mixing bowl; toss with the melted butter, garlic powder, vinegar, salt, and pepper until well coated. Spread the Brussels sprouts out onto the baking sheet, cut side down.
Roast in the oven for 30 minutes; remove the sheet pan from the oven and flip the Brussels sprouts over onto the other side. At this point, add the capers and cook for a further 15 minutes.
Remove from the oven and allow to cool for 5 minutes before serving.
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Nutrition Facts
Roasted Brussels Sprouts with Capers and Butter
Amount Per Serving (1 cup)
Calories 104Calories from Fat 54
% Daily Value*
Fat 6g9%
Carbohydrates 10g3%
Fiber 4g17%
Protein 4g8%
Net Carbs 6g
* Percent Daily Values are based on a 2000 calorie keto diet.
This recipe will keep in the fridge for up to 4 days or in the freezer for up to 2 months.
If you want the Brussels sprouts to be ultra-crispy, don't line the baking tray with parchment paper and let the Brussels built a nice caramelised crust up against the pan.
Brussels sprouts need some room on the pan. If they are too close together, they will necer crisp up. If your pan is small, or you think there just isn't enough room, split the recipe over two sheet pans, arranged on separate racks near the middle of the oven.