Low Carb Warm Brussels Sprout Salad with Hazelnuts Recipe
![Atkins Low Carb Warm Brussels Sprout Salad with Hazelnuts](https://bucketeer-2ef062fa-a667-495f-9b8b-7d2ef5a7590d.s3.us-east-1.amazonaws.com/93f0c27de97649db3b8873b3e8a391c1_ATK_USA_Low%20Carb%20Warm%20Brussels%20Sprout%20Salad%20with%20Hazelnuts.jpg)
6.4g
Net Carbs
Net Carbs
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.
7g
Protein
26.6g
Fat
3.4g
Fiber
295.5cal
Calories
![calculator](https://www.atkins.com/wp-content/themes/atkins_theme/assets/images/calc.png)
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
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340 grams Brussels sprouts, fresh
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0 1/2 cup Olive Oil
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4 Tbsp Shallots, raw, chopped
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2 tsp Thyme, fresh
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4 Tbsp Apple Cider Vinegar
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1 tbsp Maple Syrup (sugar-free)
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0 1/2 tsp Salt
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0 1/4 tsp Black Pepper, ground
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2 oz Parmesan Cheese, chunk
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0 1/4 cup Pomegranate Arils, fresh
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4 Tbsp Hazelnuts, roasted
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.
Cooking Tip