Keto Roasted Brussels Sprouts
Roasted Brussels sprouts with parmesan is a wonderful winter side dish, and the recipe is naturally low carb. I've added lemon zest to take them to the next level. You'll convince the sprouts haters with this one!
Servings: 4
Calories: 150kcal
Ingredients
- 1 lb / 500g Brussels sprouts trimmed and halved
- 2 tablespoon extra virgin olive oil
- Zest of 1 lemon
- 3 tablespoon grated parmesan 15g
- 2 tablespoon pine nuts
- ½ - 1 teaspoon salt to taste
- ¼ teaspoon cracked black pepper or to taste
Instructions
- Preheat the oven to 210ºC / 410F electric or 190C / 375F fan.
- Trim and halve the sprouts, removing any bruised leaves. Toss with the olive oil, salt, pepper and lemon zest, then spread out in a single layer on a parchment paper lined baking tray.
- Roast for 10 minutes until slightly crisp, then add the parmesan and pine nuts.
- Roast for a further 8 minutes until the sprouts are crisp on the outside and tender in the middle, the cheese has melted and the pine nuts are golden.
Notes
5.8g net carbs per serving. Makes 4 servings.
For a variation, add different nuts such as pistachios or pecans in place of the pine nuts.
Toss the sprouts in ½ teaspoon garlic powder for an extra kick.
Important: Try spreading the Brussels sprouts in a single layer and don't have them touch. This way they can get crispy from all sides.
Nutrition
Calories: 150kcal | Total Carbohydrates: 10.6g | Protein: 5.5g | Fat: 10.9g | Saturated Fat: 1.8g | Fiber: 4.4g | Sugar: 2.6g
