Brussels sprouts are an amazing vegetable, because they’re delicious, packed with nutrients and easy to cook with! While they’re delicious with just some basic seasonings, you can make an out-of-this-world side dish with a few additions.
<h4><p style="color: rgba(20, 117, 135, 1)">Eat More Brussels Sprouts!</p></h4>
Like other nutrient-packed vegetables in the cruciferous family like broccoli, cabbage and cauliflower, brussels sprouts are full of antioxidants that can help fight diseases.
One cup of Brussels sprouts pack enough vitamin C and K to meet your daily requirement! These vitamins can help boost your immune system and keep your bones healthy. They also have a lot of protein as well as potassium, manganese and B vitamins.
<h4><p style="color: rgba(20, 117, 135, 1)">The Skinny on Sun-Dried Tomatoes</p></h4>
While tomatoes are technically a fruit, we approve them for keto! They do contain a number of carbs so you want to take this into consideration of your overall daily total. You also want to make sure there is not added sugar in whatever sun-dried tomatoes you buy!
They make a great topper for these brussels sprouts or salads, and they have some awesome benefits. They have iron, vitamins A, C and K and like fresh tomatoes, they are linked to reduced risk of heart disease. Lycopene is a key component that gives tomatoes their red color and it is an antioxidant that helps even further with heart health and help the skin, bones and blood pressure.
<h4><p style="color: rgba(20, 117, 135, 1)">Sun-Dried Tomato and Parmesan Brussels Sprouts</p></h4>
<h5> Prep Time: 5 minutes | Cook Time: 10 minutes | Serves: 6</h5>
<h5><p style="color: rgba(20, 117, 135, 1)">Ingredients:</p></h5>
* 1 pound Brussels sprouts, halved
* 1 tablespoon minced garlic
* 1 tablespoon coconut oil
* 1 ½ cups shredded parmesan
* 1 tablespoon chopped sun-dried tomatoes
* Salt and pepper to taste
<h5><p style="color: rgba(20, 117, 135, 1)">Instructions:</p></h5>
1. In a large lidded skillet, submerge Brussels sprouts so they’re just covered. Cover with lid and simmer for five to seven minutes.
2. Remove from heat and strain the sprouts. Remove and set aside.
3. In the same skillet, heat coconut oil and garlic until fragrant.
4. Add Brussels sprouts and stir gently to coat.
5. Bring back to a light simmer and cook three to five minutes.
6. Top with cheese and sun-dried tomatoes and cook until melted.