Brussel Sprout Nachos-Diabetic, Paleo, Vegan gives you everything you like-crunchy, bean-ey, cheese-ey goodness. There are many versions of this recipe out there that include corn chips, cheddar cheese and sour cream- not great for vegans, paleos or diabetics. The difference between my recipe and the others is that this one is guilt free, healthy yet still very tasty. My Brussel Sprout Nachos are dairy free, diabetic and paleo compliant. If it is your practice to add the chips-n-stuff, please feel free. It is, after all, the holiday season. For everyone, like my family, who needs to stick to their regime, this is a delicious version to keep up your supply of steady energy.
At the heart of my recipe is brussel sprouts. This veggie looks like a mini cabbage and is a member of brassica family. The secret to yummy brussel sprouts is the cook them right. I like to slice them into quarters, peel the inner leaves away and roast in oil for maximum crunch.
To be prepared to make my Brussel Sprout Nachos you will need to make the following recipes: Low Carb Black Bean Soup, 5 Minute Guacamole, Fire Carmelized Onions and last week’s recipe for Holiday Raw Cheese Board. Do not complete the recipe by rolling the cheese in the herbs. We need the raw cheese mix.
The nutrients in our ingredients:
Brussel Sprout Nachos
A tasty, crunchy, mexican medley featuring immune packed brussel sprouts, onions, guacamole and raw cheese. A vegan, diabetic and paleo version that tastes as good as the naughty one, but feels better.
Ingredients
- 5 oz 5 Minute Guacamole From previous recipe
- 10 oz Low Carb Black Bean Soup From previous recipe
- 4 oz Fire Carmelized Onions From previous recipe
- 5 oz Holiday Raw Cheese Board From previous recipe
- 10 oz brussel sprouts shredded
- 1 oz olive oil If you are watching calories you can omit the oil for roasting the brussel sprouts. It may not be as crunchy.
- 2 oz pepper- chopped
- 1 oz raw onion- chopped
- 2 oz hot sauce
- 1 tea gray salt
Instructions
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Cook your Low Carb Black Bean Soup. Strain out 10 oz. Use the rest of soup for another time, or serve it as a side dish with your nachos. Grill your Fire Carmelized Onions on the stove-top. Make your 5 Minute Guacamole, and raw cheese from the Holiday Raw Cheese Board recipe. Oven on 400 degrees.
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Shred your brussel sprouts. Put them into a cast iron pan with oil and a pinch of salt. Use a pan that is big enough to serve the nachos. Place in the heated oven. Roast until crisp. Take out of the oven.
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Layer with raw onions, raw peppers, Fire Carmelized Onions, your strained beans, and your hot sauce. if you want a flavor meld you can also add more olive oil as well as any seasoning that you might like such as garlic or thyme.
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Cook in the oven until the beans are hot, peppers and onions are sizzling. Taste to check flavor. Correct with salt and seasoning to taste. Take out of the oven. Layer with guacamole, raw cheese and more hot sauce. Serve immediately.
“Brussel Sprout Nachos- Diabetic, Paleo, Vegan” is the fourth part of our fall eating and living series,”Holiday Eating Strategies”. For more ways you can feast during the holidays but hold onto your health visit our posts “Holiday Raw Cheese Board“, Butternut Squash Party Muffins, 5 Minute Guacamole, and Muhammarah. “Brussel Sprout Tacos- Diabetic, Paleo, Vegan” first appeared on the blog L.S.Livewell. Copyright 2018 Lisa Shaub.