Crisp Oven-Roasted Brussels Sprouts with Parmesan and Garlic

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Oven-roasted Brussels sprouts with garlic and Parmesan develop a crispy, caramelized texture that makes a perfect keto vegetable side dish. This Mediterranean-inspired keto recipe (gluten free), ready in about 35 minutes, pairs Brussels sprouts, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Mediterranean cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 lb halved Brussels sprouts with 3 tbsp olive oil, 3 thinly sliced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper in a large mixing bowl until evenly coated.
  2. Step 2: Arrange Brussels sprouts cut-side down on a rimmed baking sheet in a single layer. Roast in the preheated oven for 20 minutes until the edges are deeply browned and crispy.
  3. Step 3: Remove from oven and sprinkle 1/3 cup finely grated Parmesan cheese over the hot sprouts. Return to oven for 3-4 minutes until cheese melts and forms a golden crust.
  4. Step 4: Transfer to a serving dish and finish with 1 tsp lemon zest for brightness before serving.

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