Keto Crispy Parmesan Smashed Brussels Sprouts
⏱ Prep: 5 min🍳 Cook: 25 min✅ Ready: 30 min
96
Calories
4.8g
Net Carbs
4.6g
Protein
5.9g
Fat
⏱ Prep: 5 min🔥 Cook: 25 min⏰ Ready: 30 min
How to Make It
Step 1
Preheat your oven to 450F/230C and line a baking sheet with parchment paper. Add the Brussels sprouts to a steaming basket and steam until fork tender, for 10-15 minutes. Set them aside in a colander to let them drain and cool for a few minutes.
Step 2
Transfer the Brussels sprouts to a bowl and toss with olive oil, garlic powder, salt, and pepper. Spread them out onto your prepared baking dish. Use the bottom of a cup to smash them into flat patties.
Step 3
Grate the parmesan cheese on top of the Brussels sprouts evenly. Transfer to the oven and bake in the center rack for 12-15 minutes until the cheese is golden and the sprouts are crispy.
Step 4
Transfer the Brussels sprouts to a serving plate. Enjoy with your choice of dipping sauce.
Ingredients
- Brussels sprouts, raw – 500 g
- Extra virgin olive oil – 2 tbsp
- Garlic powder – 1 tsp
- Salt – 0.5 tsp
- Black pepper – 0.25 tsp
- Parmesan cheese – 4 tbsp, shredded