Oven-Roasted Brussels Sprouts with Parmesan and Walnuts
Tender roasted Brussels sprouts tossed with toasted walnuts and shaved Parmesan cheese for a savory, keto-friendly side dish. This mediterranean-inspired keto (keto, vegetarian) ready in about 35 minutes pairs trimmed and halved Brussels sprouts, chopped walnuts, shaved 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 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.
Ingredients
- 1 lb, trimmed and halved Brussels sprouts
- 1/3 cup, chopped walnuts
- 1/3 cup, shaved Parmesan cheese
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp lemon zest
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Serve warm as a flavorful keto side dish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Oven-Roasted Brussels Sprouts with Parmesan and Walnuts 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 Oven-Roasted Brussels Sprouts with Parmesan and Walnuts?
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 chopped walnuts from drying out.
Can I substitute ingredients in Oven-Roasted Brussels Sprouts with Parmesan and Walnuts?
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 Oven-Roasted Brussels Sprouts with Parmesan and Walnuts 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 Oven-Roasted Brussels Sprouts with Parmesan and Walnuts keto?
Yes — this recipe is tagged keto, vegetarian, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
