Low Carb Garlic Roasted Brussels Sprouts

Low Carb Garlic Roasted Brussels Sprouts are roasted at high heat with olive oil, fresh garlic, salt, and pepper until the edges are irresistibly crispy and the centers are tender and caramelized. This keto-friendly side dish is packed with fiber, vitamins, and healthy fats while keeping net carbs low, making it an ideal replacement for starchy sides like potatoes or rice. Serve it alongside steak, chicken, or fish, or make a double batch for easy meal prep and holiday spreads.

Course Side Dish, Vegetable

Cuisine American, Keto, Low Carb

Keyword easy keto recipe, garlic roasted brussels sprouts, keto brussels sprouts, low carb side dish, oven roasted vegetables

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 165kcal

Equipment

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

Ingredients

For the Brussels sprouts

1 1/2 pounds Brussels sprouts trimmed, halved (quarter any very large sprouts)
1/4 cup extra-virgin olive oil
4 cloves garlic minced
3/4 teaspoon fine sea salt or to taste
1/2 teaspoon freshly ground black pepper or to taste

Optional finishing touches

2 tablespoons freshly grated Parmesan cheese to sprinkle on hot sprouts, optional
1 tablespoon fresh lemon juice for a bright finish, optional
1/4 teaspoon crushed red pepper flakes for heat, optional

Instructions

Preheat the oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Trim the stem ends from the Brussels sprouts, remove any damaged outer leaves, then halve the sprouts lengthwise or quarter very large ones so they are a similar size.
Add the prepared Brussels sprouts to a large mixing bowl and drizzle with the olive oil, tossing until the sprouts are evenly coated and glossy.
Sprinkle the minced garlic, sea salt, and black pepper over the oiled sprouts and toss again until the garlic and seasonings are well distributed.
Spread the Brussels sprouts in a single layer on the prepared baking sheet, arranging them as much as possible cut-side down and leaving space between pieces so they roast instead of steam.
Roast the Brussels sprouts for 20 to 25 minutes, tossing once halfway through if desired, until the cut sides are deeply browned, the edges are crispy, and the centers are tender when pierced with a fork.
Remove the baking sheet from the oven and, while the sprouts are still hot, sprinkle with Parmesan, drizzle with lemon juice, and add red pepper flakes if using, then toss gently to coat.
Taste and adjust the seasoning with additional salt and pepper if needed, then serve the garlic roasted Brussels sprouts hot as a keto-friendly side dish.

Notes

For the crispiest Brussels sprouts, avoid overcrowding the pan and use two baking sheets if necessary so the sprouts have space to brown. Make a double batch for meal prep, then reheat leftovers in a 350°F oven for about 10 minutes to revive their crisp edges. These sprouts pair well with steak, roasted chicken, pork chops, or salmon, and leftovers are delicious topped with a fried or poached egg for an easy keto lunch.

Nutrition