We love these keto roasted shredded Brussel sprouts because they are flavored with parmesan cheese, garlic and walnuts. They get nice and crispy when roasted in the oven and cook quickly too. So if you are looking for an easy and tasty keto vegetable side dish with minimal ingredients try this one. One serving has just 5.1g net carbs and 7.9g protein so it’s high protein too!
You might also like this low carb loaded cauliflower bites recipe.
Awhile back I made a sheet pan lasagna and loved how it made the noodles crispy. Since them I’ve been loving cooking thinks on a sheet pan, especially veggies. So today I made a great keto dish of roasted shredded Brussel sprouts.
I used lots of freshly grated parmesan cheese, garlic and a few walnuts for even more crunch and flavor. This was so good I could have eaten it as a main dish. My husband loved it too so I will be making this delicious side dish much more often.
It also cooks quicker than when you roast whole Brussels sprouts so it’s fairly quick side dish. But it’s really tasty so give it a try especially if you are on a low carb diet. And not only are these low carb but they have a good amount of protein with 5.1 grams of net carbs and 7.9 grams of protein.
Recipe ingredients and substitutions.
The simple ingredients I used for this recipe were fresh Brussels sprouts, fresh garlic, olive oil, walnuts, parmesan cheese, salt and black pepper.
Fresh Brussels Sprouts
You need to use fresh and not frozen Brussels sprouts for this recipe. I bought mine from Aldi and while they came in a steam bag you you have to slice them before cooking. Some grocery stores sell pre-shredded Brussels sprouts but it’s easy to just slice them yourself.
Fresh Parmesan Cheese
I hand grated my parmesan cheese and I feel this not only tastes better but it also melts better. So if you can buy a block of this cheese and not use the powdered kind that comes in a canister. If you are in a pinch go ahead and use it but it might not melt as well. It will still have lots of flavor though.
Raw Walnuts
I love the crunch the raw walnuts add to this dish but if you can’t tolerate nuts you can eliminate them. Also pecans or ever slivered almond would be good substitutes but walnuts are my preferred ones to use.
Other things you can use in this recipe are hot pepper flakes for added heat. You can also try some lemon zest, a squeeze of lemon juice or even lots of fresh ground black pepper. All of these things would go nicely with the other flavors.
How to make this keto roasted shredded brussel sprouts recipe.
Step 1: Preheat oven to 350°F. Spray a rimmed baking sheet with nonstick cooking spray and set aside. You can also line your baking sheet with parchment paper or silicone mat if you want but I didn’t bother.
Step 2: Slice the Brussels sprouts in thin rings like those shown below. The outer leaves of the sprouts will start coming off but that is ok. Place the shredded sprouts in a large mixing bowl.
Note: You could use a mandoline or even a food processor with a slicing blade, however it doesn’t take much time to hand slice them and less clean up to do!
Step 3: Hand grate the parmesan cheese and set aside.
Step 4: Add the olive oil, ½ of the cheese, nuts, crushed garlic, salt and black pepper to the bowl and mix everything together well.
Step 5: Spread the sprout pieces evenly on the prepared baking sheet so it’s all in a single layer. Sprinkle the remains cheese on top and then place in the preheated oven.
Step 6: Bake for 20 minutes until all the cheese has melted and the Brussels sprouts and golden brown. Note cooking time may vary so watch them towards the end of the baking time to make sure they don’t burn. You want the crispy edges but don’t want everything to burn.
Take out of oven and let cool before serving. Store leftover in an airtight container. Please scroll down to view the printable recipe card.
Serve this delicious recipe as a low carb side dish or eat it as is for lunch. This is also the perfect side dish to go with a meaty main dish like this keto salisbury steak, air fryer ribeye steak or these keto air fryer salmon bites. Just add a green salad and you have a complete meal.
More delicious low carb side dish recipes to try.
Lately I have been making so many vegetable dishes so I have quite a few good keto vegetable recipes on this blog. Here are a few of my favorites to try.
- keto cabbage and bacon saute
- low carb cauliflower steak romano
- keto zucchini with feta skillet
- keto cauliflower rice with mushrooms and peas
- low carb lo mein using vegetable noodles
This roasted shredded Brussel sprouts recipe is my new favorite way to cook this vegetable. It has SO much flavor and cooks quickly. While this was meant as a low carb side dish I could easily eat this for a vegetarian dinner. I hope you like it as much as we did.
The nutritional information for 1 serving is 161 calories / 11.5g fat / 8.3g carbs / 3.2 g fiber / 7.9g protein = 5.1g net carbs
Low Carb Roasted Shredded Brussel Sprouts Recipe
These low carb roasted shredded brussels sprouts are so delicious with the garlic, cheese and crunchy walnuts. They make for a tasty side dish or even lunch and only have 5.2g net carbs per serving.
Ingredients
- 1 pound Brussel sprouts
- 2 cloves garlic, crushed
- 2 tablespoons olive oil
- ¼ cup raw walnuts, chopped
- 3 ounces parmesan cheese, hand grated
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 350°F. Spray a baking sheet with nonstick cooking spray and set aside.
- Slice the sprouts into thin rings and place into a large mixing bowl. Add the olive oil, crushed garlic, walntus, ½ of the cheese, salt and black pepper. Mix well.
- Spread out the mixture onto the prepared baking sheet in an even layer. Sprinkle the remaining cheese on top. Place in the preheated oven.
- Bake for 20 minutes or unti everything is golden brown. Check for the last 5 minutes to make sure they don't burn. Baking time may vary. You want the crispy edges but don't want everything to burn.
- Let cool and serve as a low carb side dish, though you can also eat this for a light meal if you want. Store leftovers in an airtight container.
Notes
You can add some hot pepper flakes for a little heat. You could also use some lemon zest for added flavor or substitute pecans for the walnuts.Â
The nutritional information for 1 serving is 161 calories / 11.5g fat / 8.3g carbs / 3.2 g fiber / 7.9g protein = 5.1g net carbs
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 161
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