Do you like brussels sprouts? Good. Now how does Parmesan crusted brussels sprouts sound?! Even better, I know. Funny enough, I honestly grew up thinking that I didn’t like brussels sprouts. Imagine my surprise when I finally gave them a try. Delish!
Don’t forget to PIN it for later! ?
This discovery was years ago, mind you. My partner and I were talking about foods that we refused to eat as kids and both united in agreement that brussels sprouts were Public Enemy Number One. I thought back to the flavor, the texture, the smell, only to realize that I had never actually eaten brussels sprouts in my entire life. I wasn’t allowed to hate them; I hadn’t even tasted them!
Despite my partner’s pleas, I set out to the grocery store on a mission to bring back brussels sprouts for our dinner that night.
Every recipe I came across paired bacon and brussels sprouts together, so that’s where I started. It was love at first bite. Every taste bud in my mouth screamed, “Sold!”. Even my guy liked them.
To see where brussels sprouts fall in the carb department, check out my keto vegetables list!
The Parmesan Crusted Brussels Sprouts Recipe
Since that day, brussels sprouts have been a thing in our house. We love them, so I was happy to find out that you guys adore them as well! Not long ago, I polled the readers asking what their favorite veggies were and brussels sprouts were right at the top of the list. Knowing that the sprouts and bacon combo is a bit played out, I wanted to develop something a little different. A brussels sprouts recipe without bacon.
Parmesan crusted brussels sprouts is a simple recipe with ingredients you probably already have in your kitchen. You’ll just need brussels sprouts, olive oil, lemon juice, dill, and parmesan cheese. I recommend using freshly grated parmesan, but if you have that powdery cheese-stuff in your pantry, I’m sure that would work too.
Chop all of your sprouts in half, then toss with a mixture of olive oil, lemon juice, and dill. Coat each one of your brussels sprouts with parmesan cheese and bake for 20 minutes! For a crispier parmesan coating, add on 10 minutes to the bake time. It’s a breeze to prepare and incredibly tasty.
Using a silicone baking mat or sheet of parchment paper will help if you get a little heavy handed with the parmesan cheese. Once the cheese bakes, it will stick to a metal sheet like crazy. Just a heads up!
If you’d like to cut back on calories a bit, you can sprinkle a fraction of the parmesan on the brussels sprouts to fit your macros a bit better. Or omit the cheese entirely, if you’re a dairy-free eater! I typically go the sprinkle route myself during regular preparation, but that crispy cheese coating is to die for; indulge a little bit! ?
Enjoy your low carb parmesan crusted brussels sprouts!
- Preheat the oven to 425 degrees Fahrenheit.
- Cut each brussels sprout in half and discard any discolored or detached outer leaves.
- In a large mixing bowl, combine olive oil, lemon juice, and dill with a whisk. Add brussels sprouts to the bowl and toss to coat.
- Roll each brussels sprout in the grated parmesan cheese before placing on a baking sheet lined with parchment paper or silicone baking mat. Continue until each piece is coated in parmesan.
- Place brussels sprouts in preheated oven and bake for 20 minutes. Top with sea salt to taste and serve.
Hi, I’m Tasha–nutritionist, recipe developer, and multi-published author dedicated to helping people thrive and succeed using low carb and keto dietary patterns.