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    Home » Sides

    Author: Emily Krill | Published: Apr 10, 2019 | Modified: Mar 11, 2021

    Charred Brussel Sprouts with Pecans & Goat Cheese

    Jump to Recipe

    This is a healthy low carb and Keto recipe for Charred Brussel Sprouts with Pecans, Goat Cheese and Pickled Red Onions.  It's a tasty side dish with only 7g net carbs.

    Vegetarian Charred Brussel Sprouts
    Hello again, Internet friends.

    Today I'm going to wade into the polarized world of Brussel sprouts. You either love them or you hate them.

    You may feel like you don't like Brussels, but I assure you, after you try my recipe for charred Brussel sprouts, you will love them.

    Today's recipe is actually a little more complicated than just charred Brussel sprouts.

    Today I'm going to show you how to make Charred Brussel Sprouts with Pecans, Goat Cheese and Pickled Red Onions. It's a mouthful to say, but a joy to eat.

    If you like this low carb side dish, then you might like my recipes for Keto Mac and Cheese, Keto Garlic Bread or Low Carb Noodles.

    Paleo Charred Brussel Sprouts

    So let's cracking.

    Low Carb Keto Charred Brussel Sprouts Ingredients

    You'll need the following ingredients: Brussel sprouts, salt, pepper, pecans, red onions, apple cider vinegar, balsamic vinegar, sweetener and goat cheese.

    Low Carb Charred Brussel Sprouts

    You start by quick pickling ⅓ cup thinly sliced red onions. Mix them with ¼ cup apple cider vinegar, ¼ water, ¼ tsp salt and 2 teaspoons sweetener. Simmer for 3 minutes and then put the pickles in the refrigerator to chill.

    Best Paleo Charred Brussel Sprouts

    Mix together 1 pound halved Brussel sprouts, ¼ tsp salt, ¼ tsp black pepper and 2 TB extra virgin olive oil.

    Keto Charred Brussel Sprouts

    Pour the Brussel sprouts onto a large cookie sheet. Bake in a 425 degree oven for 15 minutes.

    Whole30 Charred Brussel Sprouts

    Add 1 TB balsamic vinegar and gently mix it into the Brussel sprouts. Add ¼ cup pecans and bake for 5 minutes more.

    Healthy Charred Brussel Sprouts

    Top the Brussel sprouts with ¼ cup goat cheese crumbles and voilà.

    You'll have a lovely low carb side dish with only 7g net carbs per serving. Or you can be like me, and make a meal of it. I just had these yummy Brussel sprouts for lunch with a couple over-easy eggs on top. So good. But enough lollygagging, you've got Brussel sprouts to make!

    Go on, hustle your bustle!

    Paleo Charred Brussel Sprouts
    Big-Chef-Orange-Square

    Ok, chow for now!

    Big-Chef-Orange-Square
    (But let's keep in touch.)

    Print

    📋 Recipe

    Charred Brussel Sprouts with Pecans, Goat Cheese and Pickled Red Onions

    Vegetarian Charred Brussel Sprouts
    Print Recipe

    ★★★★★

    5 from 4 reviews

    This is a healthy low carb recipe for Charred Brussel Spouts with Pecans, Goat Cheese and Pickled Red Onions.  It's a tasty side dish with only 7g net carbs.

    • Author: Emily Krill
    • Prep Time: 5
    • Cook Time: 20
    • Total Time: 25 minutes
    • Yield: 5 servings 1x
    • Category: Side Dish
    • Method: Baked
    • Cuisine: American

    Ingredients

    Units Scale

    Quick Pickled Red Onions*:

    • ⅓ cup red onions, sliced thinly
    • ¼ cup water
    • ¼ cup apple cider vinegar
    • ¼ teaspoon salt
    • 2 teaspoons Swerve or equivalent granulated sweetener

    Brussel Sprouts:

    • 1 pound Brussel sprouts, halved
    • 2 tablespoons extra virgin olive oil
    • ¼ teaspoon salt
    • ¼ teaspoon black pepper
    • ¼ cup pecan halves
    • 1 tablespoon balsamic vinegar
    • ¼ cup goat cheese crumbles

     

    Instructions

    Step 1.  Pre-heat oven to 425 degrees F.

    Step 2.  Mix all pickled onion ingredients together in a medium-sized saucepan.  Bring to a boil and then simmer for 3 minutes.  Pour the pickled onions and pickling liquid into a bowl and refrigerate.

    Step 3.  In a medium-sized bowl, mix together Brussel sprouts, salt, pepper, and olive oil.

    Step 4.  Add Brussel sprouts to a large cookie sheet and bake for 15 minutes.

    Step 5.  Gently mix balsamic vinegar into the Brussel sprouts.  Add pecans and bake for 5 minutes more.

    Step 6.  Remove the onions from the pickling liquid and mix them in with the Brussel sprouts.

    Step 7.  Serve topped with goat cheese crumbles.

    Notes

    *If you want to make a bigger batch of pickled onions to use for other things, you can use these amounts:

    ½ of a red onion, ½ cup apple cider vinegar, ½ cup water, ¾ teaspoon salt, 1 tablespoon sweetener

    Nutrition

    • Serving Size: 3 oz
    • Calories: 160
    • Fat: 12
    • Carbohydrates: 11
    • Fiber: 4
    • Protein: 5

    Keywords: Low Carb Charred Brussel Sprouts, Keto Charred Brussel Sprouts, Paleo Charred Brussel Sprouts

    IF YOU LIKED THIS THANKSGIVING RECIPE, THEN YOU MIGHT LIKE MY KETO GUIDE TO SURVIVING THANKSGIVING.

    « Keto Pecan Pie Bars
    Cheesy Reuben Skillet with Russian Dressing »

    Reader Interactions

    Comments

    1. Julia says

      April 23, 2019 at 10:07 am

      I love cooking with Brussel sprouts so thanks for the recipe! 🙂

      ★★★★★

      Reply
      • EmilyKrill says

        April 23, 2019 at 3:04 pm

        My pleasure.

        Reply
    2. Heidy L. McCallum says

      April 23, 2019 at 9:25 am

      Brussel Sprouts are awesome to start with but you have taken them to a whole new level of DELISH! I can't wait to make these tonight for a side. Yum'd to save for later.

      ★★★★★

      Reply
      • EmilyKrill says

        April 23, 2019 at 3:03 pm

        Sweet, thanks for the yum.

        Reply
    3. Patty says

      April 23, 2019 at 9:19 am

      These charred brussel sprouts look amazing, I can't wait to try your recipe! Thanks for all the interesting tips too!

      ★★★★★

      Reply
      • EmilyKrill says

        April 23, 2019 at 3:03 pm

        Sure thing!

        Reply
    4. Mary Bostow says

      April 23, 2019 at 9:17 am

      Love love love pickling things! And obsessed with brussels sprouts. Such a great combo!

      ★★★★★

      Reply
      • EmilyKrill says

        April 23, 2019 at 2:59 pm

        Yes, me too. I love a quick pickle.

        Reply
    5. Nicolas Hortense says

      April 23, 2019 at 8:53 am

      Nice! I love that beautiful char you got on those Brussels!!

      Reply
      • EmilyKrill says

        April 23, 2019 at 2:59 pm

        Thanks! I love the burnt parts.

        Reply

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    I'm Emily, the diabetic behind Resolution Eats. Many years ago, I made a New Year's resolution to switch to a low carb diet. It improved both my health and my outlook on life. Since then, I've come up with hundreds of Keto recipes for everything from soup to nuts. And this blog is a way for me to share the low carb love. Cheers!

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