The Keto Reset Diet by Aliza Schoens - HTML preview

Serves 8 / Prep time: 15 minutes / Cook time: 30 minutes

Brussels sprouts are frequently left in the produce part of the supermarket since they look confounded to cook. What's more, on the off chance that you have at any point overcooked them, they produce an incredibly terrible sulfur-like smell. You should reexamine this nourishing force to be reckoned with in light of the fact that they are tasty and have numerous medical advantages. Brussels sprouts assist with battling cardiovascular illness and malignancy, lower cholesterol levels, and can work on thyroid capacity. What's more, they truly are not difficult to cook well.

8 bacon cuts

1 pound Brussels sprouts, whitened for 10 minutes and cut into quarters

1 cup destroyed Swiss cheddar, partitioned

¾ cup weighty (whipping) cream

1. Preheat the stove to 400°F.
2. Place a skillet over medium-high warmth and cook the bacon until it is firm, around 6 minutes.
3. Reserve 1 tablespoon of bacon fat to lube the meal dish and generally slash the cooked bacon.
4. Lightly oil a meal dish with the held bacon fat and put away.
5. In a medium bowl, throw the Brussels sprouts with the hacked bacon and ½ cup of cheddar and move the combination to the meal dish.
6. Pour the substantial cream over the Brussels fledglings and top the goulash with the leftover ½ cup of cheddar.
7. Bake until the cheddar is dissolved and daintily cooked and the vegetables are warmed through, around 20 minutes.
8. Serve.

PAIRS WELL WITH This rich dish needs a basic entrée on the plate so you don't feel excessively full toward the finish of the dinner. Think about Italian Beef Burgers or Rosemary-Garlic Lamb Racks.

PER SERVING Calories: 299; Fat: 11g; Protein: 12g; Carbs: 7g; Fiber: 3g; Net Carbs: 4g; Fat 77%/Protein 15%/Carbs 8%