These Parmesan Crusted Brussels Sprouts are crispy on the outside, tender on the inside, flavorful, ready in 4 easy steps, and made with only two ingredients.
This crispy Parmesan Brussels sprouts recipe is naturally low carb, keto, gluten-free, sugar-free, and nut-free.
Serve these roasted Brussels sprouts with low carb meatballs, or our easy keto shrimp scampi for a complete and filling low carb meal.
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Why you're going to love this recipe
The cheesy, salty goodness of the Parmesan makes these Brussels sprouts so tasty.
A simple and delicious way to enjoy your veggies!
For another cheesy dish with vegetables, try our keto green bean casserole.
Ingredients
Brussels Sprouts - We prefer using fresh over frozen. They stay crisp and don't get soggy.
Parmesan cheese - Adds a slightly nutty flavor. Grate a fresh block as pre-grated tend to have added fillers.
If you have any questions about the ingredients, please comment below and we will get back to you.
This recipe pairs perfectly with our crispy chicken fritta or grilled sirloin tip steak.
Variations to try
Spices & Herbs - To amp up the flavor profile, you can sprinkle on some garlic powder, paprika or dried herbs like thyme or oregano. We suggest you add any spices directly to the parmesan cheese.
Heat - Add cayenne pepper or some red pepper flakes if you like spicy dishes.
We love adding red pepper flakes to the creamy sauce in our easy Tuscan chicken recipe.
How to make Parmesan crusted Brussels sprouts
Step 1: Spray a 9" square baking dish with oil.
Step 2: Sprinkle Parmesan evenly over the bottom of the pan.
Step 3: Arrange trimmed and halved Brussels Sprouts, cut side down, over the Parmesan cheese.
Step 4: Bake until golden brown and crispy. When your Parmesan crusted Brussels sprouts start to cool, the cheese will harden.
For the complete list of ingredients and instructions, please see the printable recipe card below.
We love serving these as a keto Christmas side dish along with our keto cranberry sauce, low carb stuffing and keto gravy. Don't forget our creamy keto cauliflower mac and cheese and keto cornbread.
Expert tips
Don't crowd the baking dish. You want the cut half of each Brussels sprout to rest directly on the cheese. So if you double the recipe, make sure and use a larger baking dish.
Trim off the fibrous base. This part is difficult to chew.
FAQs
No, we would not recommend you use frozen Brussels sprouts. They contain more water and will not get crispy.
You always want to roast them uncovered so they crisp up nicely. If you cover them, the moisture released will steam your Brussels sprouts, making them soft.
Yes, Brussels sprouts are keto friendly and a great addition to any keto diet. They are high in fiber and nutrients while relatively low in carbs and calories.
They go great with our easy marry me chicken recipe.
Storage instructions
Refrigerate for up to 4 days in a sealed container.
Works for meal prep, as this recipe is still just as good when stored in the fridge and reheated in the oven or air fryer.
This dish does not freeze well, as the texture after reheating is mushy.
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📖 Recipe
Parmesan Crusted Brussels Sprouts
Ingredients
- 8 oz. fresh Brussel Sprouts cut in half
- ½ cup grated Parmesan Cheese
Instructions
- Preheat your oven to 425F. Spray a 9" square baking pan with oil.
- Sprinkle shredded Parmesan cheese over the bottom of the baking pan.
- Arrange Brussels Sprouts halves, cut side down, over the top of the Parmesan cheese.
- Bake for 30 minutes or until the Parmesan cheese and Brussels sprouts turn brown.
- Remove from the oven and let cool for 10 minutes. This will allow the cheese to harden.
- Serve warm.
Video
Notes
- If you use frozen Brussels Sprouts they will release water while they cook and be soggy at the end of the baking time. Don't do this, it's not enjoyable.
- You can use pre-grated Parmesan cheese, but we prefer using fresh.
- Do not overcrowd the baking dish. You want the cut half of each Brussel sprout to be in full contact of the Parmesan cheese.
- Make sure you roast uncovered, otherwise they will steam and be soft.
- Don't forget to trim off the fibrous base. Very hard to chew.
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