Christmas is almost here—and if you’re like the rest of Americans who celebrate this holiday, you’ve got a large feast on the horizon. While we know you may want to have some of your favorites, a good way to keep from overeating is to have a fiber-rich healthy dish at your meal. This recipe for Roasted Brussels Sprouts is loaded with flavor, yet low carb, low fat and gluten-free. It’s the perfect side dish any time of the year and is a favorite among members of our weight loss clinics because it is so easy to make.
Brussels sprouts are literally packed with nutrients—they boast high levels of both vitamin C and K, are excellent sources of omega-3 fatty acids and other important nutrients, including choline, copper, folate, manganese, phosphorus, potassium and vitamins A, B1 and B6. One cup of raw Brussels sprouts has no fat, only 38 calories, 3 grams of protein and 8 complex carbs.
Pine nuts contain polyunsaturated fatty acids which have been shown to help satisfy hunger and reduce appetite. They are loaded with nutrients that increase energy, such as iron, protein and manesium. Pine nuts are also rich in lutein, which promotes healthy eyesight, as well as vitamins A, C and D.
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2 cups raw Brussels sprouts
2 tbsp extra virgin olive oil
2 tsbp aged Balsamic vinegar
1/2 cup toasted pine nuts
1/2 cup fresh parmesan
Himalayan sea salt and freshly ground pepper to taste
Pre-heat the oven to 450F. Cut the Brussels sprouts into quarters. Whisk the balsamic vinegar and olive oil together until mixed well. Add the Brussels sprouts and toss well. Arrange on a baking sheet and bake for 20-25 minutes until golden brown.
Sprinkle with pine nuts and parmesan and serve.
Makes 4 servings.