Oven-Roasted Brussels Sprouts with Parmesan and Walnuts

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.

Tender roasted Brussels sprouts tossed with toasted walnuts and shaved Parmesan cheese for a savory, keto-friendly side dish. This Mediterranean-inspired keto recipe (vegetarian), ready in about 35 minutes, pairs Brussels sprouts, walnuts, Parmesan cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 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 230 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. In a large bowl, toss 1 lb trimmed and halved Brussels sprouts with 3 tbsp olive oil, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
  2. Step 2: Spread Brussels sprouts in a single layer on a baking sheet and roast for 20-25 minutes, stirring halfway through, until edges are crispy and centers are tender.
  3. Step 3: While roasting, toast 1/3 cup chopped walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly browned, then set aside.
  4. Step 4: Remove Brussels sprouts from oven and transfer to a serving bowl. Toss with toasted walnuts, 1/3 cup shaved Parmesan cheese, and 1 tsp lemon zest to add brightness.
  5. Step 5: Serve warm as a flavorful keto side dish.

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