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Even if you don't like Brussels sprouts, I dare you to try this one. It tastes nothing like boiled whole Brussels sprouts. Plus, it's one of my favorites!
Now is the best time for Brussels sprouts - late fall / winter after the first frost. Look for small, bright, green and compact heads - avoid those turning yellow. Buy them fresh and use the same or very next day if possible - otherwise they will develop a strong and unpleasant flavor.
1 lb Brussels sprouts (or approximately 5 per person), outer leaves removed, trimmed and quartered
2 shallots, thinly sliced
1 clove garlic, minced
1 tbsp olive oil
1/4 cup dry white wine (chardonnay is usually good)
1 tsp fresh thyme
Kosher salt & freshly ground black pepper (I prefer kosher salt when cooking - the crystals are larger and more salt is less flavor - so it's easier to not go overboard)
Juice & zest of 1/2 lemon
1/2 cup pecan halves, toasted, unsalted (If allowed on your Atkins phase - if not, it's good without! You can buy them raw and toast for 10-15 in the oven at 325F - often better than those pre-roasted - this goes for all nuts)
- In a minced saute pan, heat the olve oil over mediu heat. Add the sliced shallots and minced garlic and saute until softened, about 3 minutes.
- Add the Brussels sprouts and thyme and stir to combine. Add the white wine, cover, reduce the heat and simmer for 10 minutes, or until the sprouts are tender but still have a bite (most of the liquid should have evaporated).
- Season with Kosher salt and freshly ground black pepper. Add the lemon zest and fresh lemon juice to taste (make sure this is done after cooking). Allow to cool slightly.
- Add the toasted pecans (if applicable), toss well and serve.
Makes 4 servings
Net carbs: 7g (add .5g for pecans)
Now is the best time for Brussels sprouts - late fall / winter after the first frost. Look for small, bright, green and compact heads - avoid those turning yellow. Buy them fresh and use the same or very next day if possible - otherwise they will develop a strong and unpleasant flavor.
1 lb Brussels sprouts (or approximately 5 per person), outer leaves removed, trimmed and quartered
2 shallots, thinly sliced
1 clove garlic, minced
1 tbsp olive oil
1/4 cup dry white wine (chardonnay is usually good)
1 tsp fresh thyme
Kosher salt & freshly ground black pepper (I prefer kosher salt when cooking - the crystals are larger and more salt is less flavor - so it's easier to not go overboard)
Juice & zest of 1/2 lemon
1/2 cup pecan halves, toasted, unsalted (If allowed on your Atkins phase - if not, it's good without! You can buy them raw and toast for 10-15 in the oven at 325F - often better than those pre-roasted - this goes for all nuts)
- In a minced saute pan, heat the olve oil over mediu heat. Add the sliced shallots and minced garlic and saute until softened, about 3 minutes.
- Add the Brussels sprouts and thyme and stir to combine. Add the white wine, cover, reduce the heat and simmer for 10 minutes, or until the sprouts are tender but still have a bite (most of the liquid should have evaporated).
- Season with Kosher salt and freshly ground black pepper. Add the lemon zest and fresh lemon juice to taste (make sure this is done after cooking). Allow to cool slightly.
- Add the toasted pecans (if applicable), toss well and serve.
Makes 4 servings
Net carbs: 7g (add .5g for pecans)