Brussels Sprouts w/ Shallots

Brussels Sprouts with Shallots & Sundried Tomato

Brussels Sprouts with Shallots and Sun Dried Tomato

2 servings

Net Carbohydrates     10

¾ pound freshBrusselssprouts +

1 medium shallot, sliced

1 clove garlic, grated

3-4 sundried tomato halves thinly sliced

3 Tbsp. butter

Salt and pepper to taste

3 Tbsp. grated Parmesan cheese

2 Tbsp. crushed cooked Bacon (optional)



Remove the outer leaves from the sprouts. Cut a shallow cross in the stem end of each sprout. Blanch in sweetened water (water with salt and 2 teaspoons sweetener) for 4 minutes. Immediately shock in iced water. Cut each sprout in half lengthwise. You can stop here and continue the recipe later.

Melt the butter in a skillet. Add the shallots sundried tomato and garlic and cook until just fragrant, about 1 minute. Add the Brussels sprouts the salt and pepper. Cook over medium high heat until the sprouts start to caramelize. Plate and dust with grated Parmesan cheese. For an extra golden color, run under the broiler for just a minute or so. If you are trying to get people who think they HATE this vegetable to change their mind, sprinkle with some crushed cooked bacon.