I started off my life outside India there and it’s been a great, loving place to me. It’s strange but I never laid my eyes on the vegetable Brussels Sprouts until I got to the US. That’s also probably coz I was busy looking at other yummy stuff like Haagen Dazs ice creams and cedar homes along the lake in between being pregnant and setting up home and changing diapers and hopping off trams and metros! It’s only recently that
It’s only recently that I’ve started exploring and liking the vegetable, and simple roast is what I usually stick to. Once it’s done right, the sharp taste softens and its quite the filling dish! I’ve pretended it’s cabbage and made some Indian curries and no one can really tell the difference 🙂
Anywayyysss, I realized that Brussels Sprouts is also a low-carb vegetable with about 5g of net carbs in one cup, so woohoo! Made these crispy and spicy (so what’s new) in the oven and they turned out so incredibly tasty!
INGREDIENTS
Threw it in the oven at 350 deg for close to 15-20 minutes. Keep an eye on it, I like them all browned and crispy so I let it stay in closer to 20. 🙂
Done! I just took this cup to my corner on the couch and ate it all up. :O) Was done so perfect and right and the taste was bang on. I was also quite full, and
For non-keto folks, make a large batch and you can eat this with roti/bread/rice. Nice?
I actually like Brussels Sprouts crispy more than any other way and I believe it makes a great snack too. Shredded and spiced, instead of just halves. It is really all about bringing in variety to the same vegetable yeah?
