Low Carb Warm Brussels Sprout Salad with Hazelnuts


Atkins Low Carb Warm Brussels Sprout Salad with Hazelnuts
5g
Net Carbs
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.

6.2g

Protein

23.5g

Fat

2.9g

Fiber

259.2cal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

×

INGREDIENTS

  • 340 g BRUSSELS SPROUTS Stater Bros. Markets Inc.
  • 4 Tbsp Shallots, raw, chopped
  • 0 1/4 tsp Black Pepper, ground
  • 1 tbsp Maple Syrup (sugar-free)
  • 0 1/2 tsp Salt
  • 0 1/4 cup APPLE CIDER VINEGAR, APPLE CIDER Nash Finch Company
  • 2 oz Parmesan Cheese, chunk
  • 0 1/4 cup Pomegranate Arils, fresh
  • 2 tsp Thyme, fresh
  • 0 1/2 cup Olive Oil
  • 4 Tbsp Hazelnuts, 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