Home » Keto Slow-Cooked Dijon Brussel Sprouts Recipe

Keto Slow-Cooked Dijon Brussel Sprouts Recipe

Keto Slow-Cooked Dijon Brussels Sprouts: A Delicious and Healthy Side Dish

Brussels sprouts are a nutrient-dense vegetable that is low in carbs and high in fiber, making them a perfect addition to a keto diet. However, cooking them in a flavorful and healthy way can be a challenge.

Keto Slow-Cooked Dijon Brussel Sprouts are a side dish made by slow-cooking Brussels sprouts in a mixture of Dijon mustard, dried tarragon, and water. This dish is low in carbs, high in fiber, and healthy fats, and is a great way to incorporate more veggies into your keto diet.

Benefits of Keto Slow-Cooked Dijon Brussel Sprouts

• Low in carbs: With only a few grams of carbs per serving, Keto Slow-Cooked Dijon Brussel Sprouts are a perfect side dish for those following a keto diet.
• High in fiber: Brussels sprouts are a rich source of fiber, which can help keep you feeling full and satisfied.
• Packed with nutrients: Brussels sprouts are a nutrient-dense vegetable that is high in vitamins C, K, and A, as well as folate and potassium.
• Easy to make: This dish is simple to prepare, and the slow cooker does most of the work for you.

Whether you are looking for a tasty side dish to complement your main course or trying to incorporate more veggies into your diet, Keto Slow-Cooked Dijon Brussel Sprouts are a perfect choice for any occasion. Try making this dish at home and enjoy the benefits of this nutritious and delicious side dish.

Keto Slow-Cooked Dijon Brussel Sprouts

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• Author: Rupali
• Prep Time: 10 minutes
• Cook Time: 5 hours
• Total Time: 5 hours 10 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Cuisine: American

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Ingredients

• 1 lb (450 g) of Brussels sprouts, bottom trimmed and cut in half
• salt and pepper, to taste
• 1 tablespoon (15 ml) of olive oil
• ¼ cup (60 ml) water
• ½ teaspoon (1 g) of dried tarragon
• 1 ½ tablespoons (23 ml) of Dijon mustard
• chopped nuts, for toppings (optional)

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Instructions

1. Add the Brussels sprouts, salt, pepper, olive oil, and water to your Slow Cooker.
2. Add the dried tarragon and stir.
3. Place the lid and cook on LOW for 5 hours until the Brussels sprouts are tender.
4. Stir well and add the Dijon mustard over the sprouts.
5. Stir, optionally top with chopped nuts, and enjoy!

Notes

All nutritional data are estimated and based on per-serving amounts.

Net Carbs: 6 g

Nutrition

• Calories: 79
• Sugar: 3 g
• Fat: 4 g
• Carbohydrates: 10 g
• Fiber: 4 g
• Protein: 4 g