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Low Carb Warm Brussels Sprout Salad with Hazelnuts


Atkins Low Carb Warm Brussels Sprout Salad with Hazelnuts
6.4g
Glucides nets Atkins™
Prep Time:10 Minutes
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.

7g

Protein

26.6g

Fat

3.4g

Fiber

295.5cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 340gramsBrussels sprouts, fresh
  • 0 1/2cupOlive Oil
  • 4TbspShallots, raw, chopped
  • 2tspThyme, fresh
  • 4TbspApple Cider Vinegar
  • 1tbspMaple Syrup (sugar-free)
  • 0 1/2tspSalt
  • 0 1/4tspBlack Pepper, ground
  • 2ozParmesan Cheese, chunk
  • 0 1/4cupPomegranate Arils, fresh
  • 4TbspHazelnuts, roasted

DIRECTIONS

  1. Wash, dry and thinly shave Brussels sprouts in a food processor. Place in a large bowl.
  2. 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.
  3. 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.
  4. 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.

Cooking Tip

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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