#lowcarbsides

This Celery Root Mash with Dill Oil is a flavorful and low-carb alternative to traditional mashed potatoes. Creamy celery root is blended with fragrant garlic and fresh dill-infused olive oil for a delicious side dish that pairs perfectly with any main course. It's a keto-friendly option that's sure to impress!

Ingredients: 1 large celery root, peeled and cubed. 4 cloves garlic, minced. 2 tablespoons olive oil. 1/4 cup fresh dill, chopped. Salt and pepper, to taste.

Instructions: Put the celery root cubes and garlic mince into a large pot of salted water that is rolling. Within 15 to 20 minutes, the celery root should be soft enough to pierce with a fork. Mix the chopped dill and olive oil in a small bowl while the celery root is cooking. This will make the dill oil. Put away. Drain the celery root well and put it in a food processor or blender after it's done cooking. Blend the celery root with the dill oil until it is smooth and creamy. Add pepper and salt to taste. Serve the celery root mash hot, and if you want, top it with more fresh dill. Have fun!

Prep Time: 10 minutes

Cook Time: 20 minutes

These Oven Fried Tater Tots are a delicious and keto-friendly alternative to traditional potato-based tater tots. Made with grated cauliflower, almond flour, and Parmesan cheese, they are low in carbs and packed with flavor. They make a perfect side dish or snack for anyone following a keto or low-carb diet. Plus, they are baked in the oven, so they are healthier than traditional fried tater tots.

Ingredients: 2 cups grated cauliflower. 1/4 cup almond flour. 1/4 cup grated Parmesan cheese. 1/2 tsp garlic powder. 1/2 tsp onion powder. 1/2 tsp paprika. 1/4 tsp salt. 1/4 tsp black pepper. 1 large egg, beaten.

Instructions: Preheat your oven to 400F 200C and line a baking sheet with parchment paper. In a large bowl, combine the grated cauliflower, almond flour, Parmesan cheese, garlic powder, onion powder, paprika, salt, and black pepper. Mix well to combine. Add the beaten egg to the cauliflower mixture and stir until everything is evenly coated. Shape the mixture into small tater tot shapes and place them on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the tater tots are golden brown and crispy. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

These baked sweet potatoes with pecans are a delightful keto-friendly side dish that is perfect for any occasion. The sweet potatoes are baked until tender and topped with a crunchy and flavorful pecan mixture, making them both satisfying and delicious. With just a few simple ingredients, you can create a dish that is sure to impress!

Ingredients: 2 medium sweet potatoes. 2 tablespoons olive oil. 1/4 cup chopped pecans. 1 tablespoon erythritol or sweetener of choice. 1/2 teaspoon ground cinnamon. Pinch of salt.

Instructions: Preheat the oven to 400F 200C. Scrub the sweet potatoes clean and pierce each potato several times with a fork. Rub the sweet potatoes with olive oil and sprinkle with a pinch of salt. Place the sweet potatoes on a baking sheet lined with parchment paper. Bake in the preheated oven for 45-60 minutes, or until the sweet potatoes are tender and easily pierced with a fork. While the sweet potatoes are baking, prepare the pecan topping. In a small bowl, mix together chopped pecans, erythritol or sweetener of choice, and ground cinnamon. Remove the sweet potatoes from the oven and let them cool slightly. Slice each sweet potato lengthwise and fluff the flesh with a fork. Sprinkle the pecan topping over the sweet potatoes. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 45-60

This dish of slow-roasted broccoli and cauliflower with curry is a tasty and healthy side dish that fits the keto diet. Cooking the vegetables slowly brings out their natural sweetness, and the curry powder gives the dish a wonderful depth of flavor.

Ingredients: 1 head broccoli, cut into florets. 1 head cauliflower, cut into florets. 2 tablespoons olive oil. 2 teaspoons curry powder. Salt and pepper to taste.

Instructions: Preheat the oven to 375F 190C. In a large bowl, toss the broccoli and cauliflower florets with olive oil and curry powder until evenly coated. Spread the coated florets onto a baking sheet lined with parchment paper in a single layer. Season with salt and pepper to taste. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and lightly browned, stirring halfway through. Once roasted, remove from the oven and serve hot.

Prep Time: 10 minutes

Cook Time: 25 minutes