Brussel Sprouts with Pancetta and Sage
PREP TIME: 40 min
If you have stayed away from Brussel sprouts because of a bad experience, then this recipe is for you. Roasting these Brussel sprouts brings out their inherent sweetness and the pancetta will add a saltiness, which will have you experience Brussel sprouts in a new way.
- 1/2 lb. Brussel sprouts, halves
- 4 oz. pancetta, finely diced*
- 1 Tbs. chopped fresh sage
- 1 Tbs. extra virgin olive oil
14 G of Protein
29 G of Fat
12 G of Carbs
*NOTE: For those on a restricted sodium diet, the pancetta can be eliminated from the recipe or replaced with 4 oz low-sodium bacon.
1- Preheat oven to 400°F.
2- Combine the Brussel sprouts with the pancetta, and sage on a rimmed baking sheet.
3- Add the olive oil, tossing to coat well and evenly distribute among all of the ingredients.
4- Season with pepper to taste and transfer to the preheated oven.
5- Roast, shaking pan every 7 minutes, until the Brussel sprouts are tender and the pancetta is crisp, about 30 minutes.
6- Remove from oven and serve.
PREP TIME: 50 minutes
The Gruyere and almond milk in this recipe complement each other perfectly each bringing a nutty flavor to this dish. Be sure to serve this soufflé immediately after coming out of the oven for best results.
2 Tbs. grated Parmesan cheese
4 large eggs
2 oz. sour cream - full fat*
2 Tbs. plus 2 tsp. unsweetened almond milk
1/2 tsp. dry mustard
salt and pepper
1 cup (about 2 oz.) grated Gruyere cheese
24 G of Protein
25 G of Fat
2 G of Carbs
*NOTE: Horizon or Organic Valley rich and creamy sour cream are good options to purchase.
1. Preheat oven to 400°F.
2. Generously butter the interior of two 16 oz. ramekins.
3. Add enough Parmesan cheese to completely coat the interior.
4. Transfer to the refrigerator until ready to use.
5. Combine the eggs, sour cream, almond milk, mustard, and salt and pepper to taste in a blender, processing until very light and airy.
6. Remove the ramekins from the refrigerator and place half of the Gruyere cheese in the bottom of each.
7. Pour half of the egg mixture into each ramekin and carefully transfer to the preheated oven.
9. Bake until golden brown and puffed up over the edges of the ramekins, about 40 minutes.
Remove from oven and serve immediately, as the soufflés will begin falling as soon as they are out of the oven.