Keto Garlic Parmesan Roasted Brussels Sprouts

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Keto Garlic Parmesan Roasted Brussels Sprouts Recipe

A deliciously crispy, low-carb side dish that transforms the humble Brussels sprout into a crowd-pleasing favorite.

KEY INFO:
  • Prep Time: 10 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 35-40 minutes
  • Servings: 4-6
  • Calories: 150 per serving
  • Fat: 12g
  • Protein: 6g
  • Carbs: 8g (Net: 5g)
  • Difficulty: Easy
  • Diet: Keto, Low-Carb, Gluten-Free

Fresh halved Brussels sprouts on a rustic wooden cutting board with a sharp knife and scattered garlic cloves in natural light

EQUIPMENT NEEDED:
  • Large baking sheet
  • Parchment paper (or cooking spray)
  • Large mixing bowl
  • Sharp knife
  • Garlic press (optional)
  • Cheese grater (if using fresh Parmesan)
INGREDIENTS:
  • 1 pound (450g) fresh Brussels sprouts, trimmed and halved
  • 3 tablespoons olive oil or melted butter
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 4-6 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning (optional)

Ingredients in a mixing bowl under dramatic lighting, featuring glossy olive oil, fresh herbs, grated Parmesan, and visible specks of floating black pepper

METHOD:
  1. Preheat oven to 400°F (200°C)
  2. Line your baking sheet with parchment paper
  3. Trim Brussels sprouts, removing any yellow leaves and cutting them in half lengthwise
  4. In a large bowl, combine halved sprouts, oil, minced garlic, salt, pepper, and Italian seasoning
  5. Add 1/4 cup Parmesan and toss until evenly coated
  6. Arrange sprouts cut-side down on the baking sheet, ensuring they’re not overcrowded
  7. Sprinkle remaining Parmesan over the top
  8. Roast for 25-30 minutes until edges are crispy and golden brown
  9. Rotate pan halfway through cooking for even browning

Overhead view of Brussels sprouts arranged in a symmetrical pattern on a baking sheet with cut side down, sprinkled with Parmesan, under moody kitchen lighting.

CRUCIAL TIPS:
  • Don’t overcrowd the pan – sprouts need space to crisp
  • Cut-side down placement is essential for caramelization
  • Fresh Parmesan works better than pre-grated
  • Choose similarly sized sprouts for even cooking

Roasting brussels sprouts with caramelizing edges and melting cheese in an oven, visible through the oven door with warm lighting.

STORAGE & REHEATING:
  • Store in an airtight container for up to 4 days
  • Reheat at 350°F for 5-10 minutes
  • Air fryer reheating: 3-5 minutes at 350°F
SCALING:
  • Double recipe: Use two baking sheets
  • Halve recipe: Keep temperature and timing the same
VARIATIONS:
  • Add crumbled bacon
  • Drizzle with balsamic glaze
  • Switch Parmesan for Asiago or Pecorino Romano
  • Add red pepper flakes for heat

Rustic ceramic bowl filled with dish featuring crispy charred edges and a glistening garlic parmesan crust garnished with fresh herbs, under side lighting.

Think of these as tiny, edible flavor bombs that even Brussels sprout skeptics will love. The key to converting doubters? That irresistible garlic-Parmesan crust and perfectly crispy edges.

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