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Low Carb Thanksgiving Vegetarian Crunchy Sprouts
How to Make It
Step 1
Slice the tough bases from the sprouts. Peel away any wilted outer leaves and discard. Thinly slice the sprouts, rinse and pat dry. Thinly slice the onion. Melt two heaped tablespoons of butter in a large skillet over a medium heat. Add the sliced sprouts and onion to the skillet. Stir well to combine and sweat the vegetables in the butter for 4-5 minutes until soft and tender.
Step 2
Add the orange zest, cranberries, salt, and pepper. Stir well to combine. Cook for a minute more to soften the cranberries a little. You may add more or less salt and pepper as desired. You may also add extra butter if needed.
Step 3
Add the pecans and stir through. Cook for a minute or so more to toast the pecans gently and allow the sprouts and onions to brown a little at the edges. Serve hot alongside your preferred Keto Thanksgiving mains.
Ingredients
- Brussels Sprouts – 3 cup
- Butter, Unsalted – 2 tablespoon
- Orange Peel Or Zest Raw – 1 tsp
- Reduced Sugar Craisin Dried Cranberries by Ocean Spray – 1 tablespoon
- Pecans – 1 tablespoon, chopped
- Red Onion – ½ small
- Salt, Sea Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon
