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

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.

Could be, you are like this kid, regarding Brussel sprouts:

You may feel like you don't like Brussels, but I assure you, after you try my recipe for charred Brussel sprouts, you will almost certainly be like this kid:

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.

So let's cracking.

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

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.

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

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

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

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 lolly gagging, you've got Brussel sprouts to make!

Go on, hustle your bustle!

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