Faux is not a word I generally include in my vocabulary. Let’s be real, this Bite-Sized Blonde keeps it real, and that’s the way I like my fur and my food. Faux-fur…more like faux-pas. But there is one faux that is definitely more friend than foe and that’s faux fat. Faux fat – as defined by the Bite-Sized dictionary is a term used to describe something luscious but low-cal; also see deceivingly distending.
I’ve been known to throw caution my waistline to the wind and eat what I want when I want. You only live once to me really just means you eat what you want. See here, here and here.
But sometimes, as luck will have it, some of the most dynamic recipes end up being figure friendly and seriously kind to your behind. Case in point, Banging Brussels sprouts. Brussels sprouts are trendy these days, probably because they are hearty and filling but light and leafy, not to mention de-li-cious. The short, but impactful, recipe below is approachable and totally unexpected, and what you’re left with is a dish that is familiar but extraordinary.
Apple cider vinegar is an underrated ingredient. It adds an element of tanginess that will keep your taste buds on their toes. The crème fraiche and mustard mixture adds an element of creaminess that screams fat; but it’s faux! One tablespoon of crème fraiche is about 55 calories. Mixed with 1 tablespoon of mustard, only 30 calories, this dish is low cal – high taste that is sure to impress.
Banging Brussel Sprouts
Ingredients
16 ounces of Brussels Sprouts
1 cup Apple Cider Vinegar
1 tbs. Crème Fraiche
1 tbs . Grained Dijon Mustard
Extra Virgin Olive Oil
Kosher Salt
Directions
Preheat the oven to 475 degrees. Wash the Brussels Sprouts. Some of them might have a long stem, so trim the sprouts that do. Make sure not to cut the stem off entirely, or the sprout will fall apart! Cut the Brussels Sprouts in half. And place in a plastic Ziploc bag with the apple cider vinegar and let sit for approximately 10 minutes. Place the Brussels Sprouts on a baking tray and drizzle with olive oil and season with kosher salt. Place in the oven for approximately 40 minutes or until they look well done. They should be dark brown and crispy. When they are completely cooked, remove from the oven. In a medium bowl, combine the crème fraiche and Dijon mustard and mix well. Add the Brussels Sprouts to the mixture and toss. Coat the Brussels Sprouts well. Serve, enjoy, grab a fork and let the guilt be gone!
Bite Sized Banter 