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Keto crispy Parmesan Brussels sprouts roasted golden-brown on a slate board with a wedge of Parmesan nearby

Keto Crispy Parmesan Brussels Sprouts

Oven-roasted Brussels sprouts coated in Parmesan and olive oil, crisped at high heat for a low-carb side that's ready in 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 600 g Brussels sprouts, trimmed and halved fresh, not frozen
  • 3 tbsp olive oil
  • 80 g Parmesan cheese, finely grated from a block, not pre-grated powder
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper, freshly ground
  • 1/4 tsp red pepper flakes optional
  • 1 tbsp fresh lemon juice to finish, optional

Method
 

  1. Heat the oven to 200 C / 400 F. If you have a dark sheet pan, place it in the oven while it preheats.
  2. Trim the base off each Brussels sprout and halve them lengthwise. Pat the cut sides dry with paper towels.
  3. In a large mixing bowl, toss the halved sprouts with olive oil, garlic powder, salt, black pepper, and red pepper flakes if using. Make sure every sprout is coated.
  4. Arrange the sprouts cut-side down on the sheet pan in a single layer with at least 2 cm of space between each one. Do not overlap them.
  5. Roast for 15 minutes, until the cut sides are golden brown and the sprouts are almost tender when pierced with a knife.
  6. Sprinkle the finely grated Parmesan evenly over the sprouts. Return the pan to the oven and roast for another 8 to 10 minutes, until the cheese is golden and crisp.
  7. Remove from the oven. If using, squeeze lemon juice over the sprouts immediately. Serve hot while the crust is still crispy.

Notes

For the crispiest results, serve straight from the oven. The Parmesan crust softens noticeably within 10 to 15 minutes as steam from the sprouts works up through it.