Yield: 4 servings, each with 12 grams of carbohydrates and 5 grams of fiber, for a total of 7 grams of usable carbs and 8 grams of protein.
INGREDIENTS
- 1 pound Brussels sprouts
- 1/2 cup hazelnuts
- 6 tablespoons butter
- 4 slices bacon
- 1/4 teaspoon salt or Vege-Sal
- 1/8 teaspoon pepper
INSTRUCTIONS
- Trim the stems of your brussels sprouts and remove any wilted or yellowed leaves. Thinly slice your brussels sprouts using the slicing blade of a food processor.
- Chop the hazelnuts to a medium texture in a food processor.
- Melt 2 tablespoons of the butter in a heavy skillet over medium heat and add the hazelnuts. Saute, stirring frequently, for about 7 minutes or until golden. Remove from the skillet and set aside.
- Cook the bacon, either using a separate skillet or the microwave.
- While the bacon is cooking, melt the remaining 4 tablespoons of butter over medium-high heat in the same skillet you used for the hazelnuts.
- Add the sliced brussels sprouts, and saute, stirring frequently, for 7 to 10 minutes, or until tender.
- Stir in the toasted hazelnuts and the seasonings, and transfer to a serving dish.
- Drain the bacon, crumble it over the top, and serve.
