Grilled Brussels Sprouts are a delicious low carb, keto-friendly side perfect for summer! Crispy, smoky brussels sprouts with a garlicky aioli topped with Parmesan.
Toss the trimmed brussels sprouts with your fat of choice and the next four seasonings in the aluminum pan. Cover the pan with tightly with foil and place on grill. Cook covered for 10 minutes.
Meanwhile, in a small bowl, combine the mayo and the next 5 ingredients and stir to combine. Cover and set aside in the fridge.
After 10 minutes, remove the foil from the pan and continue to grill uncovered for 15-20 minutes, stirring once halfway through. Cook until crispy and caramelized.
Remove the sprouts from the pan and place on serving platter or dish and sprinkle with Parmesan. Drizzle with the aioli as desired or serve on the side as a dipping sauce and enjoy!
Notes
If you don't have a grill, roast the brussels sprouts at 375 degrees for 20-25 minutes until golden and crispy.