Are Brussels Sprouts good for a keto diet?

Not only can Brussels Sprouts help protect against cancers of the stomach, lungs, kidney, breast, bladder, and prostate but they are also contain only 5 grams of net carbs in 1 cup.

Is Broccoli keto-approved?

Broccoli is one of the best vegetables for a keto diet. It is not only low in carbs and high in fiber, but it is also filled with lots of healthy nutrients!

Do you have to cook broccoli for broccoli salad?

No. However, a quick softening in the microwave loosens the broccoli heads so that the cranberry dressing can get into all the broccolis nooks and crannies.

Are cranberries good for a keto diet?

There are only 6 grams of net carbs in 1 cup of cranberries so in moderation, cranberries are ok for a keto diet.

Keto Brussels Sprout Broccoli Salad with Cranberries

Ingredients

Scale

For the Salad

1 pound fresh brussels sprouts (about 3 cups), halved lengthwise
6 cups fresh broccoli florets (about 14 ounces)
1/4 cup avocado oil or canola oil
1 teaspoon kosher salt
1/2 teaspoon black pepper

For the Cranberry Salad Dressing

1/4 cup thinly sliced shallot
1 tablespoon oil
1/4 teaspoon dired coriander
1/2 cup red wine vinegar
1/4 cup sugar-free honey (or sugar-free maple syrup)
1 fresh or dried bay leaf (optional)
1 cup whole cranberries, thawed

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Instructions

Place a rimmed baking sheet in oven. Preheat oven to 450°F. (Leave the baking sheet in the oven as it preheats.)
Place Brussels sprouts in a large bowl; drizzle with 1/4 cup oil, and sprinkle with 1 teaspoon salt and black pepper. Toss well to coat. Carefully remove the hot baking sheet from the oven. Add the Brussels sprout to the baking sheet; spread in an even layer. Roast in preheated oven until tender and browned, 15 to 18 minutes.
In a large microwaveable bowl, place the broccoli florets and microwave on high for 2 minutes. Allow the broccoli to cool to room temperature before squeezing out any excess water. Set the broccoli to the side.
Meanwhile, heat the remaining 1 tablespoon of oil in a small saucepan over medium. Add shallot, and coriander; cook, stirring occasionally until shallot starts to soften, about 3 minutes. Stir in the vinegar, honey, bay leaf, and remaining 1/4 teaspoon salt. Bring the sauce to a boil over medium. Reduce heat to medium-low, and simmer, stirring occasionally, until slightly syrupy, 6 to 8 minutes. Stir in cranberries; cook, stirring occasionally, until cranberries have plumped slightly, about 2 minutes. Remove from heat. Discard bay leaf.
Combine the roasted Brussels Sprouts with the softened broccoli in a large bowl; add the cranberry vinaigrette, and toss to coat. Taste and add any additional salt and pepper. Serve warm or at room temperature.

Notes

you can always add the broccoli to the Brussels sprouts and roast in the oven instead of softening the broccoli in the microwave.

Author: Cat
Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Salad, Side
Method: Baking
Cuisine: American, Fall, Holidays, Winter
Diet: Gluten Free

Nutrition

Serving Size: 1 serving
Calories: 127
Sugar: 1.8
Fat: 9
Carbohydrates: 9
Fiber: 4
Protein: 3.6