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An assortment of fresh and colorful Keto Side Dishes.

Creamy Garlic Parmesan Brussels Sprouts

This recipe features tender-crisp Brussels sprouts roasted to perfection and then coated in a rich, creamy garlic Parmesan sauce for an irresistible side dish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb fresh Brussels sprouts trimmed and halved
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • Salt and black pepper to taste

Equipment

  • Oven
  • Large bowl
  • Baking sheet
  • Small saucepan
  • Serving dish

Method
 

Roasting Brussels Sprouts
  1. Preheat your oven to 400°F (200°C).
  2. In a bowl, toss the trimmed and halved Brussels sprouts with olive oil, salt, and pepper until well coated.
  3. Spread the Brussels sprouts in a single layer on a baking sheet and roast for 20-25 minutes until tender and caramelized.
Making the Creamy Garlic Parmesan Sauce
  1. While the sprouts roast, heat a small saucepan over medium heat for 1 minute, then add minced garlic and sauté until fragrant.
  2. Pour in the heavy cream, bring to a gentle simmer, and cook for 2-3 minutes, stirring occasionally until slightly thickened.
  3. Remove from heat, stir in Parmesan cheese until melted and smooth, then season with salt and pepper to taste.
Combine and Serve
  1. Transfer the roasted Brussels sprouts to a serving dish.
  2. Pour the creamy garlic Parmesan sauce over the Brussels sprouts and toss gently to coat; serve immediately.

Notes

For extra crispiness, ensure the Brussels sprouts are spread in a single layer without overcrowding the baking sheet. You can also add a pinch of red pepper flakes to the sauce for a subtle kick.