Keto Garlic Parmesan Brussels Sprouts

These Keto Garlic Parmesan Brussels Sprouts are roasted at high heat until the outer leaves are crispy and caramelized while the centers stay tender and juicy. Fresh Brussels sprouts are tossed with olive oil, garlic, and Parmesan cheese, then finished with extra cheese for nutty, salty umami flavor and irresistible golden edges. Naturally low in carbs, high in fiber, and packed with healthy fats and vitamins C and K, this simple side dish fits perfectly into a keto lifestyle and pairs well with steak, pork, chicken, or salmon.

Course Side Dish, Snack

Cuisine American, Keto

Keyword garlic parmesan brussels sprouts, gluten free, keto brussels sprouts, low carb side dish, roasted brussels sprouts

Prep Time 10

Cook Time 22

Total Time 32

Servings servings

Calories 165kcal

Equipment

baking sheet
Parchment Paper
large mixing bowl
Chef's knife
Cutting board
Oven

Ingredients

Brussels sprouts

1 pound Brussels sprouts trimmed and halved (quarter very large sprouts)

Garlic Parmesan seasoning

3 tablespoons olive oil extra virgin
3 cloves garlic finely minced
1/3 cup Parmesan cheese finely grated, plus more for serving if desired
1/2 teaspoon fine sea salt or to taste
1/4 teaspoon black pepper freshly ground, or to taste

Optional garnishes

1 tablespoon fresh parsley chopped, for garnish
lemon wedges for serving, optional

Instructions

Preheat the oven to 425°F and line a large baking sheet with parchment paper for easy cleanup.
Trim the tough stem ends from the Brussels sprouts, remove any yellowed outer leaves, and cut the sprouts in half from top to bottom, quartering any very large sprouts so they are all a similar size.
Add the prepared Brussels sprouts to a large mixing bowl and drizzle with the olive oil, then sprinkle with the salt and black pepper.
Toss the Brussels sprouts well until every piece is evenly coated with the oil and seasonings, using your hands or a spatula to help separate any leaves that are stuck together.
Spread the Brussels sprouts in a single layer on the prepared baking sheet, arranging them cut side down and leaving a little space between pieces so they roast and crisp instead of steam.
Roast the Brussels sprouts for 15 minutes without stirring until the cut sides are deeply browned and some loose leaves are starting to crisp at the edges.
Remove the baking sheet from the oven, sprinkle the minced garlic over the Brussels sprouts, and gently toss on the pan to distribute the garlic without breaking up the sprouts too much.
Return the pan to the oven and roast for another 5 to 7 minutes until the garlic is fragrant, the outer leaves are crispy, and the centers of the sprouts are tender when pierced with a fork.
Carefully transfer the hot Brussels sprouts back to the mixing bowl, add the grated Parmesan cheese, and toss immediately so the cheese melts slightly and clings to the sprouts, forming a light, savory coating.
Taste and adjust the seasoning with additional salt and pepper if needed, then sprinkle with extra Parmesan and chopped fresh parsley and serve hot with optional lemon wedges for squeezing over the top.

Notes

For extra crispy Brussels sprouts, make sure the pan is not crowded and always roast at high heat with the sprouts arranged cut side down. If your sprouts are very small, start checking them a few minutes early to prevent overbrowning. To add more keto fats and smoky flavor, toss in cooked chopped bacon with the Parmesan. Leftovers keep in an airtight container in the refrigerator for up to four days and reheat best in an air fryer or hot oven to restore their crisp edges. A squeeze of lemon or a pinch of red pepper flakes just before serving adds a bright or spicy twist without adding carbs.

Nutrition