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Chimichurri-Roasted Brussels Sprouts with Parmesan

These crispy sprouts are the most popular side dish we’ve ever posted. The Chimichurri adds an herby punch of flavor that makes these little veggie bites thoroughly addictive. Make extra.

Chef Tip: The more surface area you create on any veggie or protein, the more opportunity for a)crispy crunch and b)additional flavor. That’s why it’s worth the effort cutting the sprouts in half before tossing them with all the other ingredients.




Preheat your oven to 425°F. Toss the sprouts with a glug of oil, a pinch of salt, and about ¼ pouch of Chimichurri. Then add the Parmesan and toss again


Spread the Brussels sprouts, cut side down, on a baking sheet lined with parchment paper, making sure to keep them in one even layer


Roast the Brussels sprouts for 25 to 30 minutes until the cheese and sprouts are crispy

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KETO verified

  • Calories = 200

  • Total fat = 17g

  • Total carbohydrates = 8g

  • Fiber = 3g

  • Protein = 3g

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