Garlic Parmesan Keto Brussels Sprouts

These crispy garlic parmesan keto Brussels sprouts are roasted at high heat for crunchy edges and tender centers, with a savory parmesan crust and mellow roasted garlic that make them a satisfying, low-carb side dish for steak, chicken, pork, salmon, or burgers.

Course Side Dish, Vegetable

Cuisine American, Keto

Keyword Brussels Sprouts, garlic parmesan, gluten free, keto, low-carb, roasted vegetables

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 215kcal

Equipment

baking sheet
Mixing bowl
Parchment Paper
Chef's knife
Cutting board
measuring spoons

Ingredients

Brussels Sprouts

1 1/2 pounds Brussels sprouts, trimmed and halved
3 tablespoons extra-virgin olive oil
1 teaspoon fine sea salt or to taste
1/4 teaspoon freshly ground black pepper or to taste

Garlic Parmesan Coating

3 cloves garlic, minced
1/3 cup finely grated parmesan cheese preferably freshly grated
1/4 teaspoon garlic powder for extra garlic flavor
1/4 teaspoon crushed red pepper flakes optional, for heat
2 tablespoons unsalted butter, melted for drizzling at the end (optional but recommended)
2 tablespoons chopped fresh parsley optional, for garnish

Instructions

Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Pat the trimmed and halved Brussels sprouts very dry with paper towels so they roast and crisp instead of steaming.
Add the Brussels sprouts to a large mixing bowl and drizzle with the olive oil, then sprinkle with the salt and black pepper and toss until every piece is well coated.
Spread the Brussels sprouts cut side down in a single layer on the prepared baking sheet, leaving a little space between them so they have room to crisp.
Roast the Brussels sprouts for 15 to 18 minutes until the cut sides are deeply golden and the outer leaves are starting to crisp.
While the sprouts roast, stir together the minced garlic, grated parmesan, garlic powder, and red pepper flakes in a small bowl so the coating is ready to use.
Remove the baking sheet from the oven, sprinkle the garlic parmesan mixture evenly over the hot Brussels sprouts, and gently toss with a spatula to coat, keeping most of the cheese on the sprouts rather than on the pan.
Return the pan to the oven and roast for another 5 to 7 minutes until the garlic is fragrant, the parmesan has melted into a golden crust, and the sprouts are crisp on the edges and tender in the centers.
Drizzle the hot Brussels sprouts with the melted butter, toss once more to coat, and adjust the salt and pepper to taste if needed.
Transfer the Brussels sprouts to a serving dish, sprinkle with chopped fresh parsley if using, and serve immediately while hot and crispy.

Notes

To keep the sprouts keto friendly and extra crisp, make sure the baking sheet is not overcrowded and always roast at high heat with enough oil. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and are best reheated in a hot oven or air fryer until the edges crisp again.

Nutrition