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 1/3 cup thinly sliced red onions. Mix them with 1/4 cup apple cider vinegar, 1/4 water, 1/4 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, 1/4 tsp salt, 1/4 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 1/4 cup pecans and bake for 5 minutes more.
Top the Brussel sprouts with 1/4 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!
Charred Brussel Sprouts with Pecans, Goat Cheese and Pickled Red Onions [Low Carb & Keto]
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.
- Prep Time: 5
- Cook Time: 20
- Total Time: 25 minutes
- Yield: 5 servings 1x
- Category: Side Dish
- Method: Baked
- Cuisine: American
Quick Pickled Red Onions*:
1/3 cup red onions, sliced thinly
1/4 cup water
1/4 cup apple cider vinegar
1/4 teaspoon salt
2 teaspoons Swerve or equivalent granulated sweetener
1 pound Brussel sprouts, halved
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup pecan halves
1 tablespoon balsamic vinegar
1/4 cup goat cheese crumbles
1. Pre-heat oven to 425 degrees F.
2. Mix all pickled onion ingredients together in a medium sized sauce pan. Bring to a boil and then simmer for 3 minutes. Pour the pickled onions and pickling liquid into a bowl and refrigerate.
3. In a medium sized bowl, mix together Brussel sprouts, salt, pepper and olive oil.
4. Add Brussel sprouts to a large cookie sheet and bake for 15 minutes.
5. Gently mix balsamic vinegar into the Brussel sprouts. Add pecans and bake for 5 minutes more.
6. Remove the onions from the pickling liquid and mix them in with the Brussel sprouts.
7. Serve topped with goat cheese crumbles.
*If you want to make a bigger batch of pickled onions to use for other things, you can use these amounts:
1/2 of a red onion, 1/2 cup apple cider vinegar, 1/2 cup water, 3/4 teaspoon salt, 1 tablespoon sweetener
- 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 low carb vegetable dish, then you might like my recipes for Ratatouille, Blistered Green Beans with Tahini Sauce or Coconut Cauliflower Rice.
I’ve included links to the specialty ingredients used in this recipe. You should know that these are Amazon Associates links, so I’ll receive a small commission if you buy something.7