Recipe: Garlic Parmesan Brussel Sprouts


Brussel sprouts are one of my favorite veggies to eat.  That definitely wasn’t the case when I was a kid. It was weird like eating baby cabbage. A few years ago, I uploaded another version of this Brussel sprout recipe with bacon.  The highlight of this version is garlic butter and parmesan cheese. 

Garlic Parmesan Brussel Sprouts

Garlic Parmesan Brussel Sprouts

Keto-friendly and low-carb vegetable side dish.
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Course: Side Dish
Cuisine: American
Keyword: keto, low-carb, vegetables
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 4 people


  • 1.5 lb brussels sprouts (halved)
  • 3 tbsp olive oil
  • 2 tbsp butter (salted)
  • 1/2 tsp thyme leaves
  • 1/2 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1 tsp chicken bouillon
  • 2 tbsp Chef Shamy's Garlic Butter
  • 1/2 cup grated parmesan cheese
  • 1/2 tsp red pepper flakes (optional)


  • Cut off the stem from the bottom of the brussels sprouts and slice the brussel sprouts in half. If they are miniature size, don’t slice and keep whole.
  • Rinse the brussels sprouts with cold water.
  • On medium heat, add olive oil and butter to a large non-stick skillet.
  • Add the brussels sprouts to the skillet. Next add the following seasonings: thyme leaves, onion powder, garlic powder, black pepper, and chicken boullion. Stir well.
  • Cover skillet and lower heat to medium. Stir occasionally until tender for about 15-20 minutes.
  • Uncover and test by piercing with a fork.
  • Add garlic butter and parmesan cheese. Sprinkle red pepper flakes (optional). Cover skillet and remove from heat. Add more salt and pepper to taste.


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