Smashed Brussels Sprouts with Parmesan Cheese
The best new low-carb side dish for the holidays is this Smashed Brussels Sprouts recipe. These keto veggies make a great addition to the table at Thanksgiving, Christmas, or anytime!
Ingredients
Main Ingredients
- 2 lbs Brussels sprouts ends trimmed
- 4 tablespoons butter melted
- 4 cloves garlic crushed
- 1 teaspoon thyme fresh, finely chopped
- 1 1/4 teaspoons salt to taste
- 1/4 teaspoon black pepper to taste
- 1/2 cup Parmesan cheese grated, divided
Instructions
Preparation
- Preheat oven to 425°F. Bring a large pot of water to a boil. Add trimmed Brussels sprouts to the pot and boil for 10 minutes. Drain, then immerse in an ice bath until cool to the touch. Dry thoroughly.
- Line a large baking sheet with parchment paper. Place Brussels sprouts cut-side up. Using a flat-bottomed glass, flatten sprouts to about ½ inch tall.
- In a bowl, whisk butter, garlic, thyme, salt, and pepper. Pour over sprouts and sprinkle with ¼ cup Parmesan.
- Bake in preheated oven for 20-22 minutes until crispy and cheese is lightly browned.
- Sprinkle with remaining Parmesan before serving. Enjoy!
Notes
The best new low-carb side dish for the holidays.
These keto veggies make a great addition to the table at Thanksgiving, Christmas, or anytime!