Garlic Parmesan Brussels Sprouts
By Josefina Pagani – December 18, 2020
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These garlic parmesan brussels sprouts are the perfect side dish for roasted meats. I just love brussel sprouts, they are easy to make, low in carbs and delicious.
Ingredients you will need:
- Brussels Sprouts: I love to buy the fresh stalk when in season. But you can also go with the Pre-packed kind. Both will work fine.
Olive Oil: I love the olive oil flavor but you can use any oil of your preference such coconut oil or avocado oil.
Garlic Powder: I just love it. Its a good way to add flavor but without the peeling and chopping.
Parmesan Cheese: you want to use a good quality parmesan cheese and grate it yourself. The higher the quality the better the flavour.
Salt: I use Hymalayian.
Pepper: This is optional but I like some freshly cracked pepper on mine.
How to Make Garlic parmesan brussels sprouts:
- Preheat the oven to 320 °F (160 °C).
- Rinse the sprouts in cold water.
- Trim the ends off and pull the loose leaves off.
- Cut the sprouts in half lengthwise.
- Toss with olive oil, garlic powder and salt.
- Place them cut side down on the baking sheet.
- Roast the sprouts until a bit charred and crispy on the outside.
- Grate some parmesan over once they are out off the oven.
- Optional: Add some freshly Crack pepper.
Health Benefits of Brussels Sprouts
- High in fiber.
- High in vitamins, minerals and antioxidants such as: Vitamin C, Vitamin K, Folate, Calcium, Iron and Potassium.
- May help reduce the risk of cancer.
- Can help reduce inflammation.
- They improve blood sugar control.
Frequently ask Questions
How do you keep your brussels sprouts from getting soggy?
To prevent your roasted Brussels Sprouts from being soggy you want to coat them with enough oil. If you don’t use enough oil the sprouts will dehydrate instead. You need the oil to get them brown, soft and caramelized.
Are you supposed to peel brussels sprouts ?
You don’t have to, but I personally like to pull off the first two leaves that are almost always kind of loose and can retain some dirt.
How to store Garlic Parmesan brussels sprouts leftovers ?
You can store leftovers in an airtight contain in the fridge for up to 3 days. I love to make Frittata whenever I have Brussels sprouts leftover. Just wisk some eggs with a splash of milk, add the sprouts, some extra parmesan cheese and bake until just set. It makes for an easy lunch on busy days!
Are Brussels Sprouts Keto friendly?
Yes! Brussels sprouts are Keto friendly. One cup of cooked brussels sprouts has 5,9 gr net carbs making them a great alternative to the classic roasted potatoes. They are one of my favorite low-carb vegetables to serve with any kind of meat.
Net Carbs in Garlic parmesan brussels sprouts
Yield: 2.5 cups / Servings Per Recipe: 4
Net Carbs per serving: 4,4 gr
Please note: values are calculated with food package labels and my fitness pal, so they may not be 100% accurate.
Garlic Parmesan Brussels Sprouts
Ingredients
- 4 cups Brussels Sprouts
- 2 Tbsp Olive oil
- 2 tsp Garlic powder
- ¼ tsp salt
- 4 Tbsp Grated Parmesan Cheese (to taste)
- Freshly Cracked Pepper (Optional)
Instructions
- Preheat your oven to 320 °F (160 °C).
- Rinse the Brussels sprouts in cold water.
- Trim the ends off and pull the loose leaves off.
- Cut the sprouts in half lengthwise.
- Toss with olive oil, garlic powder and salt.
- Place them cut side down on the baking sheet.
- Roast the sprouts until a bit charred and crispy on the outside.
- Grate some parmesan over once they are out off the oven.
- Optional: Cracked some pepper.