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+ servings

Crispy Brussels Sprouts | Two Dipping Sauces

Oven roasted crispy brussels sprouts paired with two low-carb dipping sauces.
Course Appetizer, Side Dish
Cuisine American
Keyword Crispy Brussels Sprouts
Prep Time 15 minutes
Cook Time 35 minutes
Servings 6 servings
Calories 358kcal



Curry Dipping Sauce

  • 1/3 cup mayonnaise
  • 2 tbsp heavy cream
  • 1 tbsp cilantro, minced
  • 2 tsp curry powder
  • 1 tsp lime juice
  • 1 tsp hot sauce (optional)

Whipped Ricotta Dipping Sauce

  • 8 oz ricotta cheese,
  • 4 oz cream cheese, softened
  • 2 tsp lemon juice
  • 1 tsp lemon zest
  • 1/2 tsp pink himalayan salt
  • 1/4 tsp red pepper flakes
  • 3 tbsp basil pesto (store bought)
  • pine nuts/almonds, for garnish


Crispy Brussels Sprouts

  • Preheat oven to 400 degrees.
  • In a large bowl, mix together all ingredients and coat brussels sprouts on all sides.
  • Place brussels sprouts on a parchment paper or silpat lined baking sheet. Spread out so the brussels sprouts aren’t overlapping and can cook evenly.
  • Place in oven and roast for 25- 35 minutes, flipping half way through if necessary.

Curry Dipping Sauce

  • Mix together all the ingredients for the dipping sauce and place in fridge to cool. Serve with crispy brussels sprouts.

Whipped Ricotta Dipping Sauce

  • Place ricotta and cream cheese in a large bowl and whip with a mixer for 3-5 minutes until light and fluffy. Then add in lemon zest and juice, a bit of salt and red pepper flakes.
  • Whip once more for about 30 seconds to combine. Add whipped ricotta to a serving dish and add pesto, using a spoon to mix it into the ricotta. Place in fridge to cool and serve with crispy brussels sprouts.
  • Note: Dipping sauces can be stored in an air tight container and refrigerated up to 1 week for optimal freshness.


Net Carbs: 5g
Serving size: 1/6th brussels plus 1/6th each dipping sauce


Calories: 358kcal | Carbohydrates: 6g | Protein: 7g | Fat: 35g | Fiber: 1g