Keto Buttery Parmesan Roasted Sprouts

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  • prep time

    prep time

    6 min

  • cook time

    cook time

    16 min

  • ready time

    ready time

    22 min

Keto Buttery Parmesan Roasted Sprouts

These delicious buttery roasted sprouts are tossed with tangy parmesan cheese, a hint of zesty lemon and fresh garlic then roasted until tender and golden.

These make a great side dish to accompany Sunday lunch!

  • Net Carbs

    5.2 g

  • Fiber

    3.5 g

  • Total Carbs

    8.7 g

  • Protein

    4.5 g

  • Fats

    9.8 g

131 cals

Keto Buttery Parmesan Roasted Sprouts

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Brussels Sprouts, Raw

    Brussels Sprouts, Raw

    2 cup

  • Butter, Unsalted

    Butter, Unsalted

    1-½ tablespoon

  • Garlic

    Garlic

    1 clove

  • Parmesan Cheese

    Parmesan Cheese

    1 tablespoon, grated

  • Lemon Peel Or Zest Raw

    Lemon Peel Or Zest Raw

    1 tsp

  • Salt, Sea Salt

    Salt, Sea Salt

    ¼ teaspoon

  • Black Pepper

    Black Pepper

    ⅛ teaspoon

Recipe Steps

steps 4

22 min

  • Step 1

    Preheat the oven to 400 degrees Fahrenheit.
  • Step 2

    Remove the outer leaves from the Brussels sprouts and trim and discard the tough bases. Slice the sprouts in half. Arrange across a shallow roasting tray and dot with the butter. Transfer to the oven for 8 minutes to bake until just tender.
    Step 2
  • Step 3

    Crush the garlic and sprinkle over the sprouts, along with the lemon zest, parmesan, salt and pepper. Toss to combine.
    Step 3
  • Step 4

    Return to the oven for a further 8 minutes or until the cheese has melted and the sprouts are tender and golden at the edges.

Comments 2

  • Grademan

    Grademan 4 years ago

    Easy and very yummy!

    • recipewriter

      recipewriter 4 years ago

      Thank you very much!