Cheesy Parmesan Brussels Sprouts

Adding a hint of Parmesan cheese to these garlicky Brussels sprouts makes them a treat worthy of a holiday dinner! These are a favorite side­-dish for any family get together. You may want to plan for a double batch­­–they won't last long!

Keto Parmesan Brussels Sprouts

Course: Keto, Kid-Friendly, Side Dish
Cuisine: American, Keto, Traditional Recipes
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 8 People
Calories: 140kcal
Author: Tara Wright
Brussel Sprouts are naturally low carb and taste amazing when roasted and then topped with Parmesan cheese. This is a great keto side dish to pair alongside a main dish. I have been known to take these with me to snack on!
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Ingredients

Instructions

  • Preheat oven to 400 degrees
  • Prepare your Brussels Sprouts by rinsing well in cold water.
  • Slice the ends off of the sprouts and then cut in half (Cut from the base to the top)
  • Spread Brussels Sprouts in a large baking dish or roasting pan
  • Drizzle the grape seed oil over the top of the sprouts and toss with tongs.
  • Sprinkle seasonings (garlic powder, salt and pepper) over the sprouts and toss with tongs.
  • Place into a preheated 400 degree oven for 15 minutes. Stir every 10­ - 15 minutes until the sprouts can be pierced with a fork. The cooking time will vary based on how large your Brussels sprouts are.
  • Once you remove the Brussels from the oven, sprinkle freshly grated Parmesan cheese over the top and toss to coat.

Notes

Note on cooking time: For very small brussels sprouts, you may need to check them every 5 minutes so as not to overcook. If you undercook brussels sprouts, they have a bitter flavor and are a bit crunchy. Practice will help you learn how to get them "just right".

Nutrition

Calories: 140kcal | Carbohydrates: 5g | Protein: 7g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 388mg | Potassium: 186mg | Fiber: 2g | Sugar: 1g | Vitamin A: 9% | Vitamin C: 63% | Calcium: 21% | Iron: 5%

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