makes 8 servings · prep time: 10 minutes · cook time: 10 minutes
These aren’t the mushy, overcooked Brussels sprouts of your childhood. At least that’s how Brussels sprouts were served in my home when I was growing up. Pan-frying or oven-roasting Brussels sprouts takes away a lot of that bitter flavor profile they are known for, and mushiness is no longer an issue. Pairing the sprouts with this creamy Dijon cider dressing is a match made in heaven. Think honey mustard without the added carbs from honey. Yum!
ingredients
• 2 tablespoons olive oil
• 2 pounds fresh Brussels sprouts, quartered
• Sea salt and ground black pepper
• For the dressing:
• ½ cup full-fat sour cream
• 3 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 2 teaspoons powdered erythritol
directions
1.Heat the olive oil in a large skillet over medium-high heat. Add the Brussels sprouts and sprinkle generously with salt and pepper. Cook until the sprouts have a nice char on all sides and are crisp-tender, about 10 minutes.
2.While the Brussels sprouts are cooking, make the dressing: In a large bowl, mix together the sour cream, Dijon mustard, vinegar, and erythritol.
3.Toss the cooked Brussels sprouts in the dressing before serving. Store leftovers in the refrigerator for up to 1 week.
tip: This dressing is also great with shaved raw Brussels sprouts as a cold salad.
CALORIES: 110 | FAT: 7 g | PROTEIN: 4 g | TOTAL CARBS: 10 g | DIETARY FIBER: 4.5 g | NET CARBS: 5.5 g | ERYTHRITOL: 1.3 g
