Home / Recipes / Quick & Easy / Keto Brussels Sprouts with Parmesan Cream
Keto Brussels Sprouts with Parmesan Cream
How to Make It
Step 1
Trim the Brussels sprouts and peel away any tatty outer leaves. Cut each in half. Put the sprouts in a bowl and add the olive oil, garlic powder, and ¼ tsp of salt. Toss well.
Step 2
Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper. Add the sprouts and bake for 20 minutes.
Step 3
Shred the parmesan. Finely chop the parsley. Add the heavy cream, parmesan, parsley, and the remaining salt and pepper to a saucepan.
Step 4
Cook for 5 minutes over medium heat. Stir constantly. Optionally, add more salt or pepper to taste.
Step 5
Serve the sprouts with the prepared parmesan sauce. Optionally, garnish with some more parsley or freshly shredded parmesan. Serve immediately or store for later.
Ingredients
- Brussels sprouts – 350 g
- Extra virgin olive oil – 3 tbsp
- Garlic powder – 0.5 tsp
- Salt – 0.25 tsp
- Heavy cream – 1 cup
- Parmesan cheese, fresh (hard) – 30 g
- Parsley – 2 tbsp, chopped
- Salt – 0.25 tsp
- Black pepper – 0.25 tsp
