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Low-Carb Brussels Sprouts With Lemon And Walnuts From 'The Racing Chef'

Posted Aug 24 2008 11:23pm

Brussels sprouts that actually taste good? This I gotta see!

If I had to name for you the perennial least favorite foods of all time for most people, there's absolutely no doubt in my mind that Brussels sprouts would be at or near the top of that list. These little miniature cabbages used to repulse me so badly as a child that just the smell of them in the air would trigger an uncontrollable gag reflex that I couldn't hold back. It was THAT gross to me!

Now that I'm older (not THAT old!) and my palate has changed somewhat from that fat, freckle-faced little boy who hated Brussels sprouts three decades ago (after all, I ate some escargot for the first time in my life on my cruise last week--something I NEVER would have tried as a kid!), I'm willing to take some risks on foods that used to not suit my tastebuds very well. Because of Chef Nicky , I'm willing to take that chance on the Brussels sprouts.

Who is Chef Nicky? He's known as "The Racing Chef" because he feeds Team JEGS delicious homemade recipes to fuel them up for race day. It's an interesting gig that Chef Nicky is pleased to be a part of and his recipes are truly amazing. I was recently contacted by him about featuring one of his low-carb recipes with you today and I just about fell out of my seat when I saw it was made with the dreaded Brussels sprouts. But, as you'll see from Chef Nicky, he found a way to make it taste REALLY good.

Here's what he had to say about this recipe he created:

Brussels sprouts are one of the top ten items that people tell me that they do not like. It usually takes a little push for that person to try them again. But, I usually can change their opinion to that they now love Brussels sprouts.

If I am trying to change their opinion, I will cook the Brussels sprouts with bacon, onions, garlic, and a little hot pepper. The recipe that I am going to share with you today is also a hit. The key is to not overcook the Brussels sprouts. I don't like them either when they are overcooked.

This recipe is a very light recipe that can be served hot or chilled. It makes a great hot side for roasted meats, or a great chilled side for your picnic.

So, stop turning up your nose at Brussels sprouts and give this unique creation by "The Racing Chef" a try for yourself. ENJOY! :)


1 Pound Brussels sprouts (Fresh/ Cleaned/ Trimmed) I like to cut an X into the stem of the Brussels sprouts so that the water can get in the stem for even cooking

¼ Teaspoon Garlic Powder

¼ Cup Walnuts (Chopped)

3 Tablespoons Extra Virgin Olive Oil

1 Teaspoon Lemon Juice (Fresh Squeezed)

2 Teaspoons Lemon Zest (Fresh/Grated)

To Taste Salt

To Taste Black Pepper (Fresh Ground Telicherry)

- Place the Brussels sprouts into boiling water. Stir occasionally (Use about ½ gallon of water with 2 teaspoons of salt to cook the Brussels sprouts)

- Strain the Brussels sprouts when they are the desired texture. (The size of the Brussels sprouts is going to determine the length of the cooking time, so try one every few minutes, or poke a fork in them to see if they are done. They should be tender crisp when they are done.)

-Add the remaining ingredients and stir until evenly coated.

Note: If planning to serve the Brussels sprouts chilled, place them into ice water as soon as they are strained from the boiling water. Strain them again once they are completely chilled and proceed with the process.

Labels: Brussels sprouts , Chef Nicky , lemon , low-carb , Racing Chef , recipe , walnuts

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