Roasted Brussel Sprouts With Balsamic Vinegar

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Ingredients

  • 2 tablespoons (30 ml) lime juice
  • 2 tablespoons (30 ml) Thai fish sauce (nam pla)
  • -to taste- red pepper flakes
  • peanut, canola, or coconut oil.
  • 6 cups (420 g) finely shredded napa cabbage
  • 6 scallions, sliced
  • 2 cloves garlic, crushed
  • 23 g unsweetened, flaked coconut
  • 1/4 cup (30 g) chopped, dry roasted peanuts

Method

  1. Mix together the lime juice, fish sauce, and red pepper flakes
  2. Set aside
  3. In a wok or heavy-bottomed skillet, heat a few tablespoons (30 ml) of oil over high heat
  4. Add the cabbage, scallions, and garlic and stir-fry for no more than 5 minutes or just until the cabbage is heated through
  5. Add the lime juice mixture to the cabbage and stir to coat
  6. Let it cook just another minute and then stir in the coconut
  7. Serve topped with peanuts

Makes 4 servings

  1. Each with 13 grams of carbohydrates and 4 grams of fiber, for a total of 9 grams of usable carbs and 5 grams of protein

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