A fall inspired side dish that is bariatric friendly
What if we told you there is a vegetable side dish out there that’s both addictive and delicious? Don’t be a skeptic, try our Roasted Brussels Sprouts recipe, and fuel your body with this low-carb antioxidant dish.
Our Roasted Brussel Sprouts recipe was so easy to create and was done in under an hour. Don’t show up to your next dinner party empty-handed. Not only is this side dish completely bariatric-friendly but it’s guaranteed to be a favorite among family and friends.
When roasting your pecans, but sure to keep a close eye on them so that they do not burn. With your Brussel sprouts, on the other hand, they will roast at 450 degrees F. This high temperature is essential to give your little green vegetables a crispy outside and tender inside.
Instead of coating our Brussel sprouts with garlic and parmesan cheese, we decided to go a different route that resulted in being non-dairy. We coated our Brussel sprouts with balsamic vinegar and added a teaspoon of sugar-free syrup. This helped our toppings of pecans and turkey bacon stick to the Brussel sprouts and also gave this recipe a mild but satisfying sweet/salty taste.
When it comes to seasoning, try using a zip lock bag to help coat your Brussel sprouts. We’ve found that adding your cooking spray/oil along with your salt and pepper into a zip lock bag not only evenly saturates your ingredients but also saves you from unnecessary calories. A little cooking oil/spray inside a zip lock bag goes a long way after a good shaking.
WLS Afterlife is dedicated to presenting new bariatric-friendly meals weekly so you can continue to enjoy the life you’ve worked so hard to enjoy! If you try any of our bariatric-friendly meals, be sure to tag us on social media!
Please note that we always recommend our WLS Afterlife viewers follow their doctor’s dietary guidelines, regardless of our recipe instructions. If we listed an ingredient you were told to avoid, write to us so we may provide you with plenty of other tasty alternatives.
1/4C chopped pecans
1lb Brussels sprouts
2 slices of turkey bacon
2T balsamic vinegar
1T sugar-free syrup
Salt & pepper
1. Toast chopped pecans about 5 minutes – keep an eye on them!
2. Remove stems and outer leaves
3. Spray zip lock bag with non-stick spray. Add Brussels sprouts, salt & pepper. Shake about to coat evenly.
4. Roast at 425° for 20 minutes then move to a bowl
5. Add 2T balsamic vinegar, 1T sugar-free syrup and toss together
6. Add 2 slices of chopped cooked turkey bacon
7. Top with toasted pecans