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Brussels Sprouts

preconditions: Preheat oven to 425º

1½ pounds Brussels Sprouts
8 slices of bacon
1 cup sweet onion sliced
2/3 cup heavy cream
3/4 tsp. salt
1/4 tsp. thyme
1/2 tsp. pepper
1/2 cup plain dry bread crumbs (use low carb substitute or omit)
2 T. grated parmesan cheese ( I use more about 4 heaping T.)
2 T. butter

Preparation Method:
Bring a pot of water to boil, add sprouts and simmer until just barely tender, about 5 minutes. Drain and rinse with cold water, set aside.
Fry bacon until browned. Set aside to drain on a paper towel. When bacon is cooled off break up into about ½ inch pieces. Sauté onions in bacon grease until tender then drain off grease.
Cut sprouts in half and put them along with the onions and bacon in a 1½ quart casserole dish. Add spices to the cream and then pour over the sprouts. Top with parmesan cheese & bread crumb substitute (or omit). Dot with butter.
Bake until lightly browned, about 20-25 minutes.

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