One-Pan Keto Garlic Brussels Sprouts

These one-pan keto garlic Brussels sprouts are a crispy, flavorful low-carb side dish made with nutty Brussels sprouts, aromatic garlic, and rich olive oil, all finished with melted Parmesan cheese. Roasting in a hot skillet creates caramelized, golden edges and a tender center, delivering maximum flavor without sugary glazes or high-carb ingredients. Perfect for weeknight dinners, holiday meals, or a savory snack, this easy recipe is meal-prep friendly and keeps your macros in check.

Course Side Dish

Cuisine American

Keyword Brussels Sprouts, Garlic, keto, low-carb, one pan, parmesan, roasted vegetables

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 210kcal

Equipment

Cutting board
Chef's knife
large oven-safe skillet
Mixing bowl
Tongs
measuring spoons
measuring cups
baking sheet (optional for broiling)

Ingredients

For the Brussels sprouts

1 1/2 pounds Brussels sprouts, trimmed and halved (quarter very large sprouts)
1/4 cup extra-virgin olive oil
4 cloves garlic, minced
1/2 teaspoon fine sea salt plus more to taste
1/4 teaspoon freshly ground black pepper plus more to taste
1/4 teaspoon crushed red pepper flakes optional, for heat

For finishing

1/3 cup freshly grated Parmesan cheese more to taste for serving
1 tablespoon unsalted butter optional, for extra richness
1 tablespoon fresh lemon juice optional, for brightness

Instructions

Preheat the oven to 400°F and place a large oven-safe skillet on the stove over medium heat.
Pat the trimmed and halved Brussels sprouts very dry with paper towels to remove excess surface moisture so they roast instead of steam.
Add the olive oil to the hot skillet, then add the minced garlic and cook, stirring constantly, until fragrant and just turning golden, about 1 to 2 minutes, being careful not to let it burn.
Add the Brussels sprouts to the skillet cut side down, season with the salt, black pepper, and red pepper flakes if using, and toss gently to coat everything evenly in the garlicky oil before arranging the sprouts in a single layer.
Transfer the skillet to the oven and roast until the Brussels sprouts are tender with deeply browned, crispy edges, about 15 to 18 minutes, stirring once toward the end if needed for even color.
Remove the skillet from the oven, add the butter if using, and toss until melted and the Brussels sprouts are glossy and well coated.
Sprinkle the hot Brussels sprouts with the grated Parmesan and toss until the cheese melts and clings to the sprouts, adjusting salt and pepper to taste and adding lemon juice if desired for brightness.
Serve immediately as a keto side dish or snack, with extra Parmesan on top if you like, or cool completely and refrigerate in an airtight container for up to 4 days for meal prep.

Notes

For extra crispy edges, place the skillet under the broiler for 2 to 3 minutes after roasting, watching closely so the garlic and cheese do not burn. Reheat leftovers in a hot skillet with a small splash of oil or in the oven or air fryer for the best texture, as the microwave will soften the sprouts. Pair this dish with steak, roasted chicken thighs, pork chops, or salmon for a complete keto meal that stays low in net carbs while feeling hearty and satisfying.

Nutrition