Low Carb Warm Brussels Sprout Salad with Hazelnuts Recipe
6.4g
Glucides nets Atkins™
Glucides nets Atkins™
Prep Time:10 Minutes
Style:American
Cook Time:5 Minutes
Phase:Phase 2
Difficulty:Moderate
Style:American
Cook Time:5 Minutes
Phase:Phase 2
Difficulty:Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the
directions.
Comment sont calculés les glucides nets?INGREDIENTS
- 2tspThyme, fresh
- 4TbspShallots, raw, chopped
- 4TbspHazelnuts, roasted
- 1tbspMaple Syrup (sugar-free)
- 0 1/2tspSalt
- 0 1/2cupOlive Oil
- 0 1/4tspBlack Pepper, ground
- 2ozParmesan Cheese, chunk
- 4TbspApple Cider Vinegar
- 340gramsBrussels sprouts, fresh
- 0 1/4cupPomegranate Arils, fresh
DIRECTIONS
- Wash, dry and thinly shave Brussels sprouts in a food processor. Place in a large bowl.
- In a medium skillet over medium heat, warm 1 tablespoon olive oil. When warm, add shallot and sauté until fragrant and sizzling, 1-2 minutes. Stir in thyme, add in the remaining oil, reduce the heat to low and allow oil to warm.
- In a small bowl, whisk together the apple cider vinegar, sugar free maple syrup, salt and pepper. While whisking constantly, add the warm oil in a thin stream until fully combined, scraping all the shallot and thyme into the dressing.
- Drizzle warm dressing over shaved sprouts and toss to coat. Top with shaved parmesan, pomegranate and hazelnuts, and serve while warm. Each serving is about 1 1/3 cups.
