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

Vegetarian Charred Brussel Sprouts

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.


Units Scale

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

Brussel Sprouts:

  • 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



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.


*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


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