Roasted Brussels Sprouts with Parmesan
Brussels sprouts roasted cut side down on a hot pan until deeply browned, finished with Parmesan and lemon zest. About 15 g of carbohydrate and 6 g of fiber per cup.
One serving
One serving is about 1 cup. Prep 10 min · Cook 28 min.
Steps
Heat the oven to 425°F (220°C) with a sheet pan inside, so the sprouts sizzle when they land, for 15 minutes.
Toss the halved Brussels sprouts with the olive oil, garlic, salt and black pepper.
Spread them on the hot pan, cut side down, in a single layer.
Crowding makes them steam instead of brown.
AI-generated illustrative image. Roast until deeply browned underneath and tender, about 25 minutes.
Sprinkle with the Parmesan and roast until it melts, about 3 minutes.
Finish with the lemon zest and serve hot.
On the plate
Fills the non-starchy vegetable half of the plate, with about 6 g of fiber per cup.
Nutrition
| Nutrient | Per serving (1/6 of recipe) |
|---|---|
| Calories (kcal) | 128 |
| Total carbohydrate | 15 g |
| Dietary fiber | 6 g |
| Total sugars | 3 g |
| Protein | 7 g |
| Total fat | 6 g |
| Saturated fat | 1 g |
| Sodium | 290 mg |
Total carbohydrate includes fiber, as on US nutrition labels. Values are calculated from USDA FoodData Central for the ingredients as listed and are estimates. How we calculate.
Where these numbers come from
| Ingredient | Weight | Carbs | Source |
|---|---|---|---|
| Brussels sprouts Brussels sprouts, raw | 900 g | 80.5 g | “Brussels sprouts, raw”, USDA SR Legacy, FDC ID 170383 |
| olive oil Olive oil | 27 g | 0.0 g | “Oil, olive, salad or cooking”, USDA SR Legacy, FDC ID 171413 |
| garlic Garlic, raw | 9 g | 3.0 g | “Garlic, raw”, USDA SR Legacy, FDC ID 169230 |
| salt Salt | 3 g | 0.0 g | “Salt, table”, USDA SR Legacy, FDC ID 173468 |
| black pepper Black pepper, ground | 1 g | <1 g | “Spices, pepper, black”, USDA SR Legacy, FDC ID 170931 |
| Parmesan Parmesan, grated | 30 g | 4.2 g | “Cheese, parmesan, grated”, USDA SR Legacy, FDC ID 171247 |
| lemon zest Lemon peel (zest) | 2 g | <1 g | “Lemon peel, raw”, USDA SR Legacy, FDC ID 167749 |
Counted as zero because the source has no value and the amount is 1 g or less per serving: salt (); black pepper (); lemon zest ().
Calculation engine v1.2.0.
Swaps and variations
- Balsamic
- Skip the balsamic glaze, which is mostly sugar; a squeeze of lemon gives the same lift.
- Air fryer
- Cook at 375°F (190°C) for 15 to 18 minutes, shaking halfway, in two batches.
- Make ahead
- Trim and halve up to 2 days ahead.
Storage
Refrigerate leftovers within 2 hours, up to 3 days. Reheat in a hot oven, not the microwave, until steaming hot (165°F, 74°C).
Nutrition values are estimates calculated from USDA data for the ingredients as listed. This recipe is information, not medical advice; decisions about your diet belong to you and your healthcare team. How we calculate.
Printed from diabetesbites.com/recipes/roasted-brussels-sprouts-parmesan. Nutrition per serving is calculated from USDA FoodData Central for the ingredients as listed.
FAQs
Quick answers about roasted brussels sprouts with parmesan.
Can you roast Brussels sprouts from frozen?
Yes. Roast them straight from frozen at 450°F (230°C) for about 30 minutes; they will be less crisp.
Can you make roasted Brussels sprouts ahead of time?
Roast them up to 2 hours ahead, keep them at room temperature no longer than that, and reheat 5 minutes at 425°F (220°C).
How many carbohydrates are in roasted Brussels sprouts?
About 15 g per cup in this recipe, including 6 g of fiber.
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