The holidays are about food—but not just any food. According to the Food and Drug Administration, “all food and dietary products are regulated to ensure their safety and purity.” This includes the food that gets consumed by you and your family at Christmas. Listed below are 3 tips that will help you make sure your holidays are healthy and nutritious.
Last week I shared a Brussel Sprout Slaw recipe with you and it is one of the best recipes I have ever made! I call it my “AIP friendly” recipe because it is full of inflammation fighting foods, which are allowed on the Autoimmune Protocol. This past weekend I made it again for my husband and a few friends and they loved it! They were asking for more so I had to make another one and I do have a feeling I will be making more of this salad.
A delicious keto sprout salad in just 15 minutes!
Brussels sprouts go one step further when served with lemon and parmesan cheese. Oh, and did I mention the pine nuts? This is the best sprout you’ve ever tasted!
Who knew brussels sprouts could be so delicious?
These cute little cabbages don’t deserve the best reputation. People often complain about their bitterness, and in many cases the only place it occurs is at the Thanksgiving table. Not anymore, because these little vegetable devils are delicious when sauteed with lemon juice and parmesan.
Add butter and toasted pine nuts and even the kids will love it. This salad is very easy to prepare because the food processor does most of the work. The perfect side dish for the whole crowd!
How to cut sprouts
To prepare the Brussels sprouts, rinse them well in cold water using the blade of a food processor or a sharp knife. If you cut them by hand, cut off the bottom stem and remove any wilted or yellowed leaves. Then cut them in half vertically, lay them flat on a cutting board and cut the long side into very thin ribbons.
Pine nuts (or pignoli) are small, sweet, soft, buttery seeds from pine cones. There are about 20 species of pine trees whose seeds are large enough to be harvested. Roasting improves the flavor, but they are very delicate, so be careful not to burn yourself.
To toast the pine nuts, heat a thick-bottomed pan without fat over medium heat, toss in the pine nuts, and immediately reduce the heat to medium. Continue to stir with a wooden spoon or spatula until the mixture is lightly browned. Stirring keeps them from sticking.
Once they’re golden brown, remove them from the pan and let them cool (and try not to eat them before they go into the recipe…. or better yet, toast the excess!) You can also toast the pine nuts in the oven. Preheat oven to 350 degrees, spread nuts in a single layer on a baking sheet and roast for 5-10 minutes, stirring every 2-3 minutes.
Tips to make the best keto salad with lemon and parmesan:
- When peeling lemons, use only the outer yellow peel. The white core under the skin is bitter.
- If you don’t have pine nuts, replace them with another nut. Pecans, walnuts, almonds, pistachios or hazelnuts are excellent substitutes, but make sure they are toasted. Roasting brings out the best flavors in each nut. If the nuts are salted, reduce the amount of salt in the recipe to 1/4 teaspoon.
- Store nuts in airtight containers or plastic bags in the freezer. This extends the shelf life because the oils in nuts contain unsaturated fats that are more susceptible to rancidity.
- I chose melted butter for this recipe because it gives a wonderful buttery taste and is not sticky like butter. Ghee also has a very pleasant, slightly nutty flavor that butter does not. Olive oil or avocado oil are also suitable, but you won’t get an oily taste.
Brussels sprouts salad
offers: 4 MAINTENANCE POINTS
Preparation time : 8 MINUTES
Cooking time : 8 MINUTES
Total time : 16 MINUTES
This keto brussels sprout salad is toasted with lemon, parmesan and garlic to create this delicious side dish.
Clean Brussels sprouts by washing them in cold water, cutting off the bottom stem and removing wilted or discolored leaves. Cut the Brussels sprouts vertically in half, put them in the bowl of the food processor and chop them with the knife. You can also cut them by hand.
Put the ghee or vegetable oil in the pan over medium-high heat. When the ghee shines, add the garlic, reduce the heat to medium-high and sauté for about 1 minute.
Add the sprouts and lemon juice and sauté for 3 to 4 minutes over medium heat.
Add the lemon zest, parmesan, pine nuts, salt and pepper and mix. Cook for another 2 minutes. Serve immediately. Have fun!
One lemon is enough for the juice and zest.
Serving Size: 4 servings, serving size: 1 cup
Amount per serving:
136 calories | 11.1 g fat | 5.6 g total carbohydrates | 1.3 g fiber | 1 g sugar | 0 g sugar alcohol | 5.3 g protein | 4.3 g net carbs
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Whether it’s for a special occasion or a weekday dinner, sauteed brussels sprouts are a real standout on the plate!
Although salads are known as side dishes, this version steals the show with sauteed Brussels sprouts as the main course. The taste of bright lemon and toasted pine nuts is a combination that can’t be beat!
My assistant Jenna tried this recipe and this is her opinion:
I really like the taste of this keto brussel sprout salad! Fresh lemon with fresh Brussels sprouts – such a delicious combination. I think another thing that would make it even more awesome is the bacon, lol! Is it just me or are brussels sprouts and bacon supposed to go together? But seriously, I really love this salad! It is crisp, fresh and full of flavor!
For a hearty meal, serve this salad with baked salmon or juicy London Broil.
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