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prep time
6 min
cook time
16 min
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
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Brussels Sprouts, Raw
2 cup
Butter, Unsalted
1-½ tablespoon
Garlic
1 clove
Parmesan Cheese
1 tablespoon, grated
Lemon Peel Or Zest Raw
1 tsp
Salt, Sea Salt
¼ teaspoon
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 3
Crush the garlic and sprinkle over the sprouts, along with the lemon zest, parmesan, salt and pepper. Toss to combine.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
Grademan 5 years ago
Easy and very yummy!
recipewriter 5 years ago
Thank you very much!