4200 Northside Pkwy, Bldg 8, Ste 200
Atlanta, GA 30327 Surgery Center of Atlanta
4200 Northside Pkwy, Bldg 8, Ste 100
Atlanta, GA 30327
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 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
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.