Now accepting Telehealth appointments. Schedule a virtual visit.

Nutty Brussels Sprouts

By Laura Dolson
Low Carb Diets Expert

Updated November 23, 2013.

This is my favorite way to fix Brussels sprouts. When you shred them in a food processor they cook very quickly, so no danger of veering into the dangerous territory that used to send us all running from the kitchen when our mother was cooking (frozen) Brussels sprouts — you know, that cabbagey smell that happens when the sprouts are cooked too long.

The other advantage to shredding them is that you can easily mix them with lots of other flavors – in this case shallots, garlic, nuts, bacon, and a little bit of mustard for a subtle tang.


1 pound Brussels sprouts
1 shallot
1 tablespoons olive oil
2 cloves garlic – minced, grated, or put through a press
1 teaspoon prepared mustard (either yellow or brown)
Salt and pepper
1/3 cup chopped roasted pecans or hazelnuts (not salted! I toast mine in a skillet after chopping)
4 strips of bacon (I use thick-sliced), cooked crisp and crumbled
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 8 servings


  1. Mince the shallot (I use a food processor since I’m getting it out anyway), and saute it in the olive oil over low-medium heat, until soft, 4-6 minutes.
  2. Meanwhile, cut the brown stem-ends off of the Brussels sprouts, then cut them in half and shred them in the food processor, using either the shredder/slicer blade or the S-blade.
  3. When the shallot is done, make a space in the pan for a little more oil and the garlic. Cook the garlic for about a minute, until fragrant. Then mix the garlic and shallot together, turn the heat up to medium-high, and add the shredded Brussels sprouts.
  4. Saute the mixture for 2-3 minutes, moving it around the pan fairly rapidly. When it’s just beginning to cook down, make a space in the bottom of the pan and add a little water and the mustard. Stir the mustard into the vegetables along with salt and pepper (it needs a decent amount of salt, in my opinion, but don’t add too much because there is bacon coming). Stir for another minute or so.
  5. Mix the nuts and the bacon into the mixture. Turn off heat. Taste, and adjust seasonings. If you like, drizzle a little lemon juice over the top, which brightens the flavors a bit.

Nutritional Information: Each of 8 servings has 4 grams effective carbohydrate plus 3 grams fiber (7 grams total carbohydrate), 4 grams protein, and 113 calories.

You Might Also Enjoy...

When to Consider Weight Loss Surgery

Do you wonder if weight loss surgery is the right choice for you? Learn about some of the considerations we take into account when deciding whether to recommend this highly effective treatment.

Telehealth: The Advantages of Telemedicine

Struggles to get to the clinic? Trying to reduce your exposure to COVID-19, as well as other contagious illnesses, and still need to see your doctor? Telehealth is safe and easy — receive quality care from anywhere.

Ghrelin. The Key to Weight Loss?

Ghrelin is a hormone produced, in part, by the fundus in upper part of the pre-bariatric surgery stomach. It is of particular interest because it is known to regulate hunger.

Proper Portion Sizes After Weight Loss Surgery

Having weight loss surgery is only the beginning. Anyone who has visited us for a preoperative consultation will be reminded of this more than once. Not because we are trying to convince you that bariatric surgery is not the right option,...