Brussels Sprouts · Olive Oil · Bacon · Herbs
This veggie might conjure up memories of soggy green spheres of bitterness, but these are not your mother’s B. sprouts. Give the “cabbage patch kids” a shower, trim off stems and slice 'em in half, lengthwise. Coat with olive oil, season, and place in single layer on baking dish. Roast in hot oven for ~30 minutes, stirring once toward the end. They’re done when well browned, with some crispy leaves. Crumble on bacon and make some new memories.
(When in doubt, add butter and/or salt.)
~ 5g net carbs per cup of raw Brussels sprouts