Crispy Parmesan Brussels Sprouts
Roasted Brussels sprouts coated in a light cheese mixture and roasted until golden and crisp—ideal as a keto side dish with a satisfying crunch. This American-inspired keto recipe (low-carb, vegetarian), ready in about 35 minutes, pairs Brussels sprouts, olive oil, parmesan cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 160 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.
Ingredients
- 1.5 lbs, trimmed and halved (680g) Brussels sprouts
- 2 tbsp olive oil
- 1/4 cup, grated (25g) parmesan cheese
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp black pepper
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Equipment for this recipe
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Instructions
- Step 1: Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Step 2: Toss 1.5 lbs trimmed and halved Brussels sprouts (680g) with 2 tbsp olive oil until evenly coated.
- Step 3: Season with 1/4 tsp salt, 1/8 tsp black pepper, and 1/4 tsp garlic powder, then spread in a single layer on the baking sheet.
- Step 4: Roast for 20-25 minutes, flipping halfway through, until edges are golden and crispy.
- Step 5: Remove from oven, immediately sprinkle with 1/4 cup grated parmesan cheese (25g), toss to coat, and return to oven for 2-3 minutes until cheese is melted and bubbly.
