Low Carb Roasted Garlic Brussels Sprouts

These low carb roasted garlic Brussels sprouts are transformed by high-heat roasting with olive oil and garlic into a crispy, savory side dish perfect for keto. The sprouts develop caramelized exteriors and tender centers, with an irresistible roasted garlic aroma. Optional Parmesan cheese adds a salty, nutty crunch, while the deep roasted flavor cuts bitterness and enhances savoriness without any sugary glazes. Serve alongside steak, chicken, pork, or fish, or enjoy as a satisfying standalone keto veggie dish.

Course Side Dish, Vegetable

Cuisine American

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

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 170kcal

Equipment

baking sheet
Parchment Paper
Mixing bowl
Chef's knife

Ingredients

Brussels Sprouts

1 1/2 pounds Brussels sprouts trimmed and halved, quarter large sprouts

Roasted Garlic Olive Oil Seasoning

1/4 cup extra-virgin olive oil
4 cloves garlic thinly sliced
1 teaspoon fine sea salt or to taste
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes optional, for heat

Finishing Touches

1/3 cup freshly grated Parmesan cheese optional, for serving
1 tablespoon fresh lemon juice optional, for brightness

Instructions

Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Pat the trimmed and halved Brussels sprouts dry with a clean kitchen towel to remove excess moisture for better browning.
Add the Brussels sprouts to a large mixing bowl and drizzle with the olive oil, then add the sliced garlic, salt, black pepper, and red pepper flakes if using.
Toss well until all of the Brussels sprouts are evenly coated and the garlic slices are distributed and covered in oil to help prevent burning.
Spread the Brussels sprouts out on the prepared baking sheet in a single layer with most of the cut sides facing down and without overcrowding the pan.
Roast in the preheated oven for 20 to 25 minutes, stirring once toward the end if needed, until the edges are deeply browned and crisp and the centers are tender.
If using, immediately sprinkle the hot Brussels sprouts with the grated Parmesan cheese and toss gently so it melts slightly and clings to the crispy leaves.
Finish with a light drizzle of fresh lemon juice if desired, adjust salt and pepper to taste, and serve the roasted garlic Brussels sprouts hot.

Notes

For extra smoky richness, toss the Brussels sprouts with crumbled cooked bacon before serving. To avoid burning the garlic, keep the slices on the thicker side and ensure they are well coated in olive oil before roasting. 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 to restore crispness. Each serving is keto friendly with approximately 6 grams of net carbs when prepared with Parmesan.

Nutrition