Each serving has 1 block carbs and 1 block fat.
Quarter the Brussels sprouts lengthwise. Place the oil and chili flakes into a large skillet and place over medium-high heat. Add the Brussels sprouts to the pan and cook for about 3-5 minutes or until the sprouts begin to brown a bit. They may absorb all the oil. If they do, just add a tablespoon of water or stock. Add the black bean garlic sauce and stir until all the Brussels sprouts are well coated. Add a pinch of ground black pepper. Cook for about 30 more seconds. Take off heat and serve immediately. Note: 1 serving is 9g carbs and 3g fat