I used to hate, hate, hate brussel sprouts! So much so that I went literally years without eating any. Recently I gave them another go and realized, hey, these guys taste pretty good!
Funny what going low carb can do for you.
I used a drum grater to shred these puppies in just a few minutes–super duper handy for sure! But use what you have always. Because what good does a recipe do for you if you cannot make it?
I served this up with some jalapeño sausages for a little bit of kick. I also really liked the cheesy, au gratin texture and could see doing this same process with broccoli, cauliflower or the veggie of your choice for a simple side dish.
If you hate the pork rinds you can skip them. It’s still makes some good, low carb brussel sprouts anyway. But they really don’t taste all pork-rindy and make a perfect replacement for the bread crumbs usually added for a crunchy topping.
Are you a sprouts fan? Always or post going low carb?
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