This is one of our favorite healthy low carb recipes for this season. It features Brussel sprouts, which pack a serious nutrient punch and are considered one of fall’s delicious superfoods. When roasted, they yield a mild nutty flavor, and coupled with the ingredients in this recipe, such as the bacon and aged balsamic vinegar, they make for a savory side dish that will fill you up and provide your body with some essential nutrients. Our weight loss physician recommends them as part of a healthy diet.
Brussel sprouts are one of the best sources of vitamin K, which promotes healthy bones and helps limit neuronal damage in the brain, essentially preventing or delaying the onset of Alzheimer's disease. They are also an excellent source of vitamin C and many of the B-complex vitamins, including niacin, thiamin, pantothenic acid and vitamin B6, which all factor into a healthy metabolism, as well as B9, also known as folate. In addition, Brussel sprouts are rich in minerals such as iron, potassium, manganese, calcium, copper and phosphorus.
An essential reason why Brussel sprouts are considered an excellent ingredient for healthy low carb recipes is that they are low-glycemic and low in calories, yielding only 45 per ½ cup. That same four ounce serving provides plenty of protein and fiber, with zero cholesterol—now you can understand why our weight loss physician wants you to incorporate them into your fall meal plan.
1 ½ lb Brussels sprouts
2 tbsp extra virgin olive oil
1/3 cup scallions, diced
2 tbsp aged balsamic vinegar
4 slices thick cut bacon, chopped
Kosher salt and freshly ground pepper to taste pepper
Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil. Prepare the Brussel sprouts by trimming the ends, removing discolored leaves and cutting them in half lengthwise.
Combine the Brussels sprouts, scallions, aged balsamic vinegar, bacon, extra virgin olive oil, kosher salt and freshly ground pepper in a bowl. Toss well so that the Brussel sprouts ae fully coated.
Pour the Brussel sprouts mixture in a single layer onto a baking sheet. Every 10 minutes, toss the mixture. Bake for a full 30 minutes, until the Brussel sprouts are browned.