I wasn’t always a fan of Brussels sprouts. I remember as a kid, I used to hide them under my napkin just so that I could be excused from the dinner table. What was I thinking? I LOVE them now! If you are not a fan of Brussels sprouts, you have probably been preparing them wrong. I sometimes finely slice them and fry them with grass-fed butter and bacon bits, or roast them until crispy (like I have done here) and serve covered with grated Parmesan. If you love Brussels sprouts as much as I do, please check out the Brown-buttered Brussels Sprouts recipe. Both are an excellent side dish to your protein to complete a healthy keto meal.
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Carbs 5.6g | Fat 17g | Protein 7.2g
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Roasted Brussels Sprouts with Parmesan (Keto)
- Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6).
- Place the halved sprouts into a bowl and drizzle over the olive oil, garlic powder and salt. Mix well until all the sprouts are evenly coated.
- Spread them out onto a roasting tray and place in the oven for 20-25 minutes, rotating and shaking the tray halfway through.
- Scatter grated Parmesan over the roasted Brussels sprouts and serve immediately.
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Calories 200Kcal / 837kJ
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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site are meticulously calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data. The author is not a medical professional and this website has been designed only to provide you with recipes to suit the keto lifestyle you have chosen and discussed with your GP. The macros calculations are provided as a courtesy to you based on Monya’s weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count for you.
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