I don't know about you, but I LOVE Brussels Sprouts. I love them steamed, roasted, slawed and now thinly sliced (#wefancy). There's a lot of decisions to be made surrounding these mini cabbages, as if preparation wasn't enough, even bigger is optimal pairings. Mustard is my new favorite go to, and I know they say less is more...(but those people are just stupid),... I think more is more. So this little cruciferous vegetable has now gone from simple to high glam! This Red Carpet worthy creation shines with 4 generous servings at 160 calories, 9.8g net carbs and 8.7g protein. High in vitamin C and soluble fiber, you have to give these green leafy balls a whirl, ... and let me know how YOU like these babies best! ;)
Ingredients for 4 large servings~
1 Tablespoon Extra Virgin Olive Oil
1 medium sweet yellow Onion, diced
1 Tablespoon chopped Garlic
Dash Cayenne
4 slices Turkey Bacon, thinly sliced cross wise
1 pound cleaned and sliced Brussels Sprouts (should have about 4 slices per Brussels)
2 Tablespoons Mustard (Brown Spicy Mustard would be great too)
1/4 cup shredded Parmesan Cheese
2 Tablespoons Pinenuts
Pepper, to garnish
Heat EVOO in skillet, add Onion, Garlic, Cayenne and Bacon til golden brown and Bacon crisped. Then add cleaned shaved Brussels til crisp tender and slightly browned on each side, may need to add lid to speed up cooking time. When ready, stir in Mustard, then sprinkle with Parmesan and Pinenuts, and garnish with Pepper. Enjoy ;)
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