Parmesan & Garlic Roasted Brussels Sprouts


About this Recipe

If you’re looking for a super nutritious side dish, then these Brussels sprouts are calling your name!

Brussels sprouts are rich in fiber, vitamin C and vitamin K. And guess what? A vitamin K deficiency isn’t uncommon after bariatric surgery. 

Did you know that 4 Brussels sprouts have about 118 micrograms of vitamin K? 

Now, let’s show you how to make this easy side dish.


Parmesan and garlic roasted brussels sprouts bariatric surgery recipe


4 servings of 1/2 cup each

Ready In:

25 minutes

Nutritional facts per 1/2 cup serving:

175 calories

8.8 g protein

11.3 g fat

8.8 g carbs

3.8 g fiber




  • 2 cups (300 g) Brussels sprouts, cleaned and cut in half
  • 1 tbsp olive oil
  • 1 tsp ground black pepper
  • 2 cloves garlic, thinly sliced
  • 1 cup (100 g) grated Parmesan cheese
  • To clean the Brussels sprouts: remove the back and loose leaves. Cut in halves. Make a cross in the back with the larger sprouts to make sure they cook evenly.
  • Not a fan of garlic? Omit the garlic altogether.
  • Substitute the Parmesan for nutritional yeast for a vegan variety. Make sure to add the nutritional yeast 5 minutes before the sprouts are ready to prevent from burning.
  • This recipe works well with pre-packed shaved Brussels sprouts too. Reduce the roasting time.
  • Top with more Parmesan, crumbled feta, chopped parsley and/or chopped scallions for more flavor.
  • No need to add salt as the Parmesan cheese will give a savory flavor.


Step by Step Instructions

Step 1

Preheat oven to 400F (200C).

Step 2

In a bowl, add the Brussels sprouts, olive oil and black pepper. Toss until fully coated.

Step 3

On a baking sheet, spread the Brussels sprouts evenly.

Step 4

Toss the garlic between the sprouts and top with Parmesan.

Step 6

Place in oven and roast, about 20 minutes or until sprouts are ready.

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