Crisp Oven-Roasted Brussels Sprouts with Parmesan and Garlic

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (keto, gluten free) ready in about 35 minutes pairs trimmed and halved Brussels sprouts, olive oil, thinly sliced 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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

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.

Equipment for this recipe

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Frequently asked questions

How long does Crisp Oven-Roasted Brussels Sprouts with Parmesan and Garlic take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Crisp Oven-Roasted Brussels Sprouts with Parmesan and Garlic?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Crisp Oven-Roasted Brussels Sprouts with Parmesan and Garlic?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Crisp Oven-Roasted Brussels Sprouts with Parmesan and Garlic for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Crisp Oven-Roasted Brussels Sprouts with Parmesan and Garlic keto?

Yes — this recipe is tagged keto, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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