Thursday, January 3, 2019

Low-Carb Asian Spiced Broccoli

Broccoli has to be one of my favourite vegetables and I’m so happy that it is keto compliant.

I’m a huge fan of perfectly steamed broccoli, with a sprinkle of salt, but you can only serve that up so many times before you start to get that look.

This low-carb broccoli combines sweet, salty and spicy Asian flavours with the deep earthy flavour that you get from roasting broccoli.

I have left the chili flakes as a garnish, as I can’t tolerate any spice. But if you’re okay with it, feel free to add the chilli to the dressing mixture. Enjoy!

Preparation time
Hands-on:    5 minutes
Overall:     20-25 minutes
Nutritional values (per serving)
Total Carbs 10.2 grams
Fiber 3.8 grams
Net Carbs 6.4 grams
Protein 4.1 grams
Fat 10.3 grams
of which Saturated 1.4 grams
Energy 138 kcal
Magnesium 34 mg (8% RDA)
Potassium 432 mg (22% EMR)

Macronutrient ratio: Calories from carbs (19%), protein (12%), fat (69%)

Ingredients (makes 6 servings) Instructions
  1. Preheat oven to 200 °C/ 400 °F (fan assisted). Cut your broccoli into bite sized florets and place into a large mixing bowl.
  2. Place all of the remaining ingredients, apart from the chile flakes, into a smaller bowl and whisk well to create dressing.
  3. Pour the over the broccoli and toss well until the florets are coated.
  4. Bake in the oven for about 15 minutes. You want a bit of char, but you don’t want to burn the broccoli, so keep an eye on it.
  5. Garnish with chilli flakes and/or extra sesame seeds.
  6. Store in the refrigerator, in a covered container, for up to 4 days.

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