A low-carb keto casserole with broccoli, Brussels sprouts, pork sausage and cheddar cheese.
450 g brussels sprouts, halved
450 g broccoli inflorescences
1 yellow onion, coarsely chopped
64 ml olive oil
450 g pork sausage
4 cloves of garlic
¾ tsp cumin seeds
Red pepper to taste
64 g cheddar cheese
2 tbsp red wine vinegar
Salt and black pepper to taste
1
Preheat oven to 218 degrees.
2
Combine Brussels sprouts, broccoli and onions with 32 ml olive oil and a pinch of salt.
3
Place the vegetables in a baking dish and place in the oven for 30 minutesby preventing them through 15 minutes.
4
Add garlic, cumin, red pepper and pork sausage pieces. Bake some more 10 minutes.
6
Whisk in the remaining olive oil, vinegar, a pinch of salt and pepper, and pour the sauce over the vegetables after removing them from the oven.
Nutritional value
Serving size: 1
Servings: 10
- One serving
- % daily value *
- Fats 26g40%
- Net carbohydrates 7g3%
- Fiber 3g12%
- Squirrel 13g26%
* Percentages based on a 2,000 calorie diet with macro balance of 75% fat, 20% protein, 5% digestible carbohydrates, and 30g fiber
Ingredients
450 g brussels sprouts, halved
450 g broccoli inflorescences
1 yellow onion, coarsely chopped
64 ml olive oil
450 g pork sausage
4 cloves of garlic
¾ tsp red wine vinegar
Salt and black pepper to taste
Recipe
1
Preheat oven to 218 degrees.
2
Combine Brussels sprouts, broccoli and onions with 32 ml olive oil and a pinch of salt.
3
Place the vegetables in a baking dish and place in the oven for 30 minutesby preventing them through 15 minutes.
4
Add garlic, cumin, red pepper and pork sausage pieces. Bake some more 10 minutes.
6
Whisk in the remaining olive oil, vinegar, a pinch of salt and pepper, and pour the sauce over the vegetables after removing them from the oven.
Cabbage and broccoli casserole with sausage
