Lemon Dijon Brussel Sprout Salad

When I was younger, the brussel sprouts were always something I dreaded having to eat at Christmas. Since then, I have found that, cooked the right way, these festive veggies can be absolutely delicious. 



Macros per portion (serves 4): 50kcal: 3g protein; 11g carbs, 0.3g fat


2.5oz red onion, diced

12oz brussel sprouts, sliced

2 tsp Dijon mustard

1 tbsp lemon juice

3 tbsp apple cider vinegar

1/2tsp pink Himalayan sea salt (any salt would be fine, this is all I had)


1. Place a large non-stick pan over a medium heat. (You will need a large pan as the raw brussel sprouts start off voluminous).

2. Add your diced red onion and sliced brussel sprouts. Stir frequently, ensuring that none of the brussel sprouts burn and that they are evenly cooked.

3. When the brussel sprouts begin to wilt, become soft and darker green in color (after about 5 minutes), add the apple cider vinegar, lemon juice, salt and mustard.

4. Reduce the heat and cook for a further 10 minutes.

5. Serve immediately as a hot and tasty side, or allow to cool and use as a basis for a festive salad.

-Benchpressingbaubles, x


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