Oven Roasted Keto Parmesan Brussel Sprouts

Side dishes. Some people are ok with having a salad with the same fixins at every meal and you know what? If you are new to keto and that is your jam, then don’t fix what ain’t broken. But if you’re more like me and you view variety as the spice of life, then hold on to your horses, because this keto mama has a whole bunch of keto food ideas LOL.

My children used to call these the basketball veggies when they were younger. I can see it, small balls--basketballs. Honestly as long as they ate them, I didn’t really care. 

Over the years I cooked these the same way until recently I started adding some parmesan cheese to them. Bingo! You’ll love the semi-salty, crunchy outer coat and the softened middle. I find this side dish an easy one to pair with almost any main course. If you are ever tired of your side salad or having broccoli all the time, then swap it out one night with some oven roasted Keto parmesan brussels sprouts!

Pairing:
Chicken Cordon Bleu

Serves:
4

Ingredients:
1  ½ pounds fresh brussel sprouts, halved
2 slices bacon, diced
1/4 cup parmesan cheese, grated
2 tablespoons panko pork crumbs
Salt and pepper to taste
 
Directions:

1. In a large frying pan, cook the bacon until crisp.
2. Add the brussel sprouts and season with salt and pepper. 
3. Cook with the bacon for 2-3 minutes.
4. Remove from heat. Add parmesan cheese and panko pork crumbs. Toss to coat the brussel sprouts.
5. Transfer the mixture into a large baking sheet (lined with parchment paper or foil) and bake at 400º for 30-35 minutes or until the brussel sprouts have reached your desired tenderness. For brussel sprouts with more of a bite, remove them from the heat at 25-30 minutes.

Never have boring side dishes again! Swap in brussel sprouts more often. With this recipe, even your children will love them!​

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