About
There is so much delicious and colorful produce that is in peak season, come Autumn! Many of it can be enjoyed while on the keto diet. This recipe avoids any squash, but the other seasonal vegetables are bright, juicy, and flavorful. A pinch of nutmeg really sets the tone for a chilly atmosphere.
Ingredients
- 2 ounce baby carrots
- 3 ounce brussel sprouts by great value
- 4 ounce cauliflower, raw
- 2 ¼ ounce kale
- 2 tablespoon butter
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon italian seasoning
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon spices nutmeg ground
Instructions
- Prepare all the vegetables first. Give the carrots a small chop. Quarter the brussel sprouts, removing any hard bottoms. Chop the cauliflower. You can chop the kale or simply rip it up with your hands, removing the stem.
- Melt the butter in a large skillet over medium-low heat. Toss in the carrots, sprouts, and cauliflower. Leave the kale aside. Coat the veggies in the butter, then cover with a lid and cook on low for about 5 minutes. The firmer vegetables should be tender and the brussel sprouts should be bright green.
- Sprinkle all the seasonings over the skillet. Then, place the kale on top. Replace the lid, then let the kale cook down on its own for 2-3 minutes on a low heat. Remove the lid, and continually stir and cook the ingredients until the kale has cooked down significantly and the vegetables have browned edges.
- Serve hot!
Nutrition Facts
- Servings: 4
- Calories: 83.6kcal/349.8kJ (per serving)
- Fat: 6.1g (per serving)
- Carbs: 6.6g (per serving)
- Protein: 2.3g (per serving)
