Shaved brussels sprouts recipe
This shaved Brussels sprouts salad is tossed with bacon, chopped pecans and Parmesan cheese, then dressed with a lemon-maple vinaigrette. Perfect for a Thanksgiving side dish, or for keeping in the fridge for healthy lunches throughout the week! It was made with bacon, nuts, and cheese, which meant that my family would probably give it a chance. I changed it up to suit our tastes, and was totally smitten with the results. This salad ended up being the hit of Thanksgiving last year.
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Healthy shredded Brussels sprouts recipes make for colorful and easy Thanksgiving side dishes. Pistachios, dried cranberries and salty Parmesan cheese add a burst of flavor and texture to this delicious holiday recipe. I had an epiphany about Brussels sprouts a couple of years ago. The Brussels sprouts of my childhood did not give me warm and fuzzy feelings towards the little cabbages.
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Brussels sprouts and bacon make a tasty combination, and this side dish will go with just about any meat or poultry main dish. A little lemon juice and garlic add flavor to the dish, and the dish cooks in less than 10 minutes. Feel free to leave the onion out or replace the bacon with diced ham. For a delicious, crunchy garnish, sprinkle the sprouts with some toasted almonds or pecans. Rinse the sprouts and drain thoroughly.
And this recipe is easy, low-carb, Keto, low-glycemic, gluten-free, South Beach Diet friendly, and meatless! Toss the shredded sprouts with olive oil and a tiny bit of balsamic vinegar, along with a generous amount of fresh ground black pepper and a little salt. Then spread them out on a roasting pan.
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