Roasted Brussels Scoops

Roasted Brussels Scoops (Low Carb, Low Fat, THM FP)

I made these little Roasted Brussels Scoops for dipping during the super bowl and Oh My WOW were they Awesome!!

I do believe that they will become a new staple in our home. They were light and crispy and naturally formed into a little scoop shape that holds dips and spreads with ease. 

Disclosure Statement

I sprayed them with coconut oil cooking spray and sprinkled them with some Bragg’s nutritional yeast but I bet they would be awesome with the Macho Nacho Seasoning from the Trim Healthy Mama Cookbook.


I don’t think they would store well because they are a bit delicate compared to Kale chips but honestly they were just as good in my book. Next time I make them I may crumble some up to make a crisp element for my salad. 

Roasted Brussels Scoops (Low Carb, Low Fat THM FP)

Rick wasn’t overly impressed but then nothing can replace his corn or potato chips although he does try to humor me by trying things like this when I make them.

He really liked the nutritional yeast sprinkled on them along with this Texas Brew Party Time Cowboy Caviar.




For Ladies like me following The Trim Healthy Mama Plan
the Cowboy Caviar would be an “off plan” indulgence because it contains black-eyed peas, avocado, corn and Texas Brew Honey Roasted Chipolte Salsa.

 I did try some of the caviar and oh MY! Is it AWESOME!

(You can find the recipe for it here)

I kept my portion to about 2 -3 TBS with my Roasted Brussels Scoops which really helped to keep my carbs in check and I avoided the chunks of avocado so that I wasn’t mixing my fuels too bad. The small amount of honey from the salsa and corn weren’t enough to cause a huge spike in my blood sugar especially with the natural protein within the beans.  And it’s “Caviar” after all so you aren’t supposed to eat bowls of it.

Here’s the recipe for the Roasted Brussels Scoops

Roasted Brussels Scoops
Nutrition Information
  • Serves: 2
  • Serving size: 4
  • Calories: 49
  • Fat: 1g
  • Carbohydrates: 8g
  • Sugar: 1g
  • Sodium: 18mg
  • Fiber: 4g
  • Protein: 5g
Prep time: 
Cook time: 
Total time: 
A light and crispy chip alternative. The naturally occurring scoop helps to hold dips and spreads while enjoying these.
  • 12 Fresh Brussels Sprouts (Larger ones work better), cleaned
  • Coconut Oill Cooking spray
  • 2-3 TBS of Nutritional Yeast (I used Bragg's)
  1. Preheat oven to 350.
  2. Place parchment on a rimmed baking tray (Cookie Sheet)
  3. Slice the stem end of each brussels sprout so that the outer leafs fall off. Repeat slicing of the stem area until all leaves are removed.
  4. Place loose leafs onto the baking tray and spray with coconut oil.
  5. Sprinkle with Nutritional yeast or other topping.
  6. Bake for 8-15 minutes or until crispy and edges are golden.

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