Keto Roasted Garlic Parmesan Brussels Sprouts Recipe
(Crispy, Low-Carb Side Dish Ready in 35 Minutes)
Key Info
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Servings: 4-6
- Calories: 165 per serving
- Fat: 12g
- Protein: 7g
- Net Carbs: 4g
- Difficulty: Easy
- Diet: Keto, Low-Carb, Gluten-Free
Equipment Needed
- Large baking sheet
- Mixing bowl
- Sharp knife
- (Optional) Parchment paper
- (Optional) Garlic press
Ingredients
- 1 pound (450g) fresh Brussels sprouts, trimmed and halved
- 3 tablespoons extra virgin olive oil or melted butter
- 3-4 cloves garlic, minced (or 1 teaspoon garlic powder)
- 1/2 cup freshly grated Parmesan cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon Italian seasoning (optional)
Method
- Preheat oven to 400°F (200°C)
- Trim Brussels sprouts, removing any yellow leaves and cutting in half lengthwise
- In a large bowl, toss Brussels sprouts with olive oil, minced garlic, salt, and pepper until evenly coated
- Spread on baking sheet cut side down, ensuring no overcrowding
- Sprinkle half the Parmesan cheese over the sprouts
- Roast for 20 minutes
- Remove from oven, flip sprouts, and add remaining cheese
- Return to oven for 5-10 minutes until golden brown and crispy
Crucial Tips
- Don’t overcrowd the pan – sprouts need space to crisp
- Look for golden-brown edges and fork-tender centers
- Fresh garlic provides better flavor than powder
- Pat sprouts dry before roasting for maximum crispiness
Storage & Scaling
- Store in airtight container for up to 3 days
- Reheat in oven at 350°F for 5-10 minutes (avoid microwave)
- Recipe doubles easily – use two baking sheets
Variations
- Add crumbled bacon for extra flavor
- Substitute Pecorino Romano for Parmesan
- Drizzle with balsamic glaze before serving
- Try with different seasonings like Cajun or lemon pepper
Common Mistakes to Avoid
- Using wet Brussels sprouts (leads to steaming)
- Overcrowding the pan
- Not roasting long enough
- Adding cheese too early (it can burn)
This recipe transforms often-feared Brussels sprouts into a crave-worthy keto side dish that even vegetable skeptics will love. The key is achieving that perfect golden crust while maintaining tender centers – trust me, it’s worth the wait!
