Want a really healthy keto friendly side dish?
Seriously easy. Like 5 minute prep time easy.
I never NEVER liked brussel sprouts until my husband’s Aunt Lainey made them for me this way. It is the ONLY way to make Brussel sprouts in my opinion. Made too many? No problem. You can turn the leftovers into a yummy salad the next day. No Down Sides. Really.
This one has 3, count ’em, 3, ingredients:
Extra virgin Olive Oil
Ok so here is what you do – go to the grocery store and buy brussel sprouts – a man in the store once told me to pick the small ones because they taste better. I have no idea if this is at all true but I do try to pick the smaller ones – this stuff seems to stay with you. I bet you try to find the small ones too now – I think they are sweeter if that is a possibility.
At home – cut the old stem or end off and cut each sprout in half. Throw whatever amount you want in a bowl and add olive oil – if you have garlic flavoured oil use that. If not use enough oil (Extra virgin regular flavoured) to cover the sprouts in a thin layer and add garlic powder to desired amount (I use lots) – that’s it. 3 ingredients.
Place on a single layer on a foil covered tray – I use the toaster oven for this one and broil until the sprouts turn a tiny bit black on the up side facing the element. Make sure to watch these babies I have burnt my share of them (I eat them anyways because they are still tasty). they only take between 5-10 minutes in my toaster oven but it depends on the oven you use.
If you have left overs add lettuce (green leaf), avocado and some chicken with some toasted coconut, a bit more oil and apple cider vinegar for an amazing salad.
You got a 2 for 1 recipe today! Sweet.
Hope you like it!