Today marks the first day of fall! Celebrate the fall equinox (or “autumn equinox” if you prefer) with some low carb fall recipes. Specifically, we’re sharing our favorite Brussels sprouts recipes—just in time for Brussels sprouts season.
When shopping for Brussels sprouts, look for vivid green, firm heads that are free of yellow or wilted leaves. Keep them unwashed in your refrigerator for up to 10 days. When you’re ready to eat them, be careful to not overcook the sprouts, as this can leach them of the vitamin C and folate they’re known to contain and also leave them with a soggy texture. Remove stems, wash thoroughly, and use the Brussels sprouts recipes below to add some serious flavor to your sprouts.
For the true Brussels sprouts devotee, the cruciferous vegetable needs little dressing. This simple recipe adds only zesty lemon and browned butter to add a nutty aroma. Plate with roasted chicken or a filet of fish for a simple, yet delicious meal. There are 1.9g of protein, 11.7g of fat, 2.9g of fiber, 3.9g of net carbs, and 126 calories per serving.
Play with Parmesan: Brussels Sprouts with Lemon and Parmesan
Take your lemon-flavored Brussels sprouts to the next level with the creamy, salty taste of parmesan. Saute the sprouts in olive oil, salt, and pepper to bring out their natural flavor, then toss with lemon juice. Top with shaved parmesan before eating. Each serving has 3.2g of protein, 2.8g of fat, 2.2g of fiber, 3.2g of net carbs, and 54 calories.
Bring on the Bacon: Brussels Sprouts with Bacon and Parmesan
This hearty dish will sate appetites on chilly fall nights. Begin by browning the bacon in a skillet, making sure to save 1-2 tablespoons of the bacon grease to cook the sprouts in. Once the Brussels sprouts are golden brown, add cream and parmesan, then serve. One serving contains 6.3g of protein, 7.8g of fat, 3.1g of fiber, 4.8g of net carbs, and 120 calories.
Craving some heat? Whip up a creamy, spicy dressing of mayo and Sriracha sauce in this recipe. It melds beautifully with Brussels sprouts roasted with onions. Approximately three whole sprouts with a few onion pieces yield 1.6g of protein, 6.8g of fat, 1.9g of fiber, 3.4g of net carbs, and 84 calories.