I’ve always thought these little veggies were called Brussel Sprouts. Little did I know they are actually called Brussels Sprouts, which makes sense since they originate from Brussels. These tiny veggies have people all over the world divided. It seems as if your either love them or you hate them….there is no middle ground. When I was a kid, my Dad hated Brussels Sprouts so that meant my Mom never made them for us. As I got older I learned to love them and they make a great addition to any meal. Hopefully this recipe will convert the skeptics or inspire someone to try something new. These mini cabbages make a great quick and easy side dish for your Easter dinner or a busy weeknight meal. This versatile side dish can be seasoned with your favorite spice and on the dinner table in no time.
- 1 lb Brussels sprouts
- 1 Tbsp bacon renderings (renderings from about 2 pieces of bacon)
- 1/2 tsp salt (or to taste)
- 1/2 tsp garlic powder (or to taste)
- 1/4 tsp black pepper (or to taste)
- Juice of half a lemon
- Preheat oven to 375 F.
- Trim the Brussels sprouts and cut them in half, length-wise.
- Lightly toss with the bacon renderings, salt, garlic powder, black pepper, and lemon juice.
- Spread into a single layer onto a parchment paper lined baking sheet.
- Roast for 10-15 minutes or until browned and tender.
- Served with crumbled bacon (optional)
Net Carb Count*: Roasted Brussels Sprouts: 6.75 net carbs (per serving---serves 4)
*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.
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