Keto-friendly Roasted Garlic Parmesan Zucchini and Brussels Sprouts are coated in a blanket of buttery garlic parmesan and roasted to perfection. A perfect side dish for any night of the week.If you’re looking for a delicious veggie side dish it’s your lucky day because this recipe is IT! This healthy veggie-filled side dish tastes amazing and will provide you with some great veggie nutrition. These roasted basil, garlic, parmesan, zucchini and brussels sprouts are savory and cheesy with a punch of garlic pazzaz. These little babies are great to add to your dinner table especially during the summer months when garden fresh veggies are available. Veggies smothered in garlic, basil, and cheese… where can we go wrong? 😉
It’s a keto-friendly recipe too?!?!Yep, yep! Veggies, cheese, garlic, basil, and butter. Keto friends, I hope you love and enjoy this recipe. I know how hard it can be to get all those greens in when you’re living the keto lifestyle and still keep it flavorful. This recipe is so flavorful, it will become a staple side dish!I love to make these in the summer when I can pick a couple of fresh zucchini from the garden. I’m growing my own brussels sprouts this year too and am excited to try this recipe with everything straight from the garden. After all that you’re probably wanting to get to the instructions so you can make your own, after all, that’s why you’re here. You can find the recipe at the bottom or read through my step-by-step. 🙂 Let’s start with what you’ll need.First, you will wash and cut the veggies. Cut the brussels sprouts in half after peeling the top layer off and cut the zucchini in similar sized pieces.Next, melt the butter and add the garlic. You can use pre-minced garlic but I think fresh garlic gives off a better flavor. Pour the garlic butter over the prepped veggies. Toss until all the pieces are evenly coated. Get ready because the smell is heavenly! Next, add the parmesan cheese and toss again until the cheese is everywhere. After these little guys are all coated you can pour them out onto a prepared baking sheet and bake. The aroma while these are baking is mouth-watering… you’ve been warned. 😉After they are done baking, sprinkle the fresh basil on top. That’s it! I sometimes like to make these on a cookie sheet with whatever else we’re having (salmon, baked chicken, etc) so it turns into a one-sheet meal. Fewer dishes to wash is always a good thing at my house. Enjoy your summer and all the fresh veggies!!!
- 2 small zucchini
- 15-20 brussels sprouts
- 1/4 cup butter, melted
- 2-3 cloves large garlic, minced
- 1/3 cup Parmesan cheese, grated
- 6-10 leaves basil, chopped
- salt and pepper to taste
- Preheat oven to 375 degrees.
- Wash veggies. Peel outer layer of brussels sprouts and cut in half. Cut zucchini to similar size. Put in bowl.
- Mix butter and garlic together. Pour over veggies and toss to coat.
- Add parmesan cheese and toss.
- Place in a single layer on cookie or baking sheet. Season with salt and pepper.
- Bake for 25-30 minutes or until veggies begin to brown and are softened.
- Sprinkle with basil and serve.