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Brussels Sprouts with Pancetta, Goat Cheese, and Pecans

I love these Brussels sprouts because they are quick, easy, and made with simple ingredients. Salty pancetta with creamy goat cheese, crunchy pecans and crisp raw red onion make these Brussels pop with flavor and color! If y0u aren’t a fan of goat cheese, feel free to leave out the cheese, or sub for feta or blue cheese! Enjoy!

Brussels Sprouts with Pancetta, Goat Cheese and Pecans

Brussels sprouts sauteed with pancetta, then topped with goat cheese, pecans and red onion.
4.59 from 12 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 people
Calories: 187kcal

Ingredients

  • 2 oz pancetta cubed
  • 1 tbsp olive oil
  • 12 oz shaved brussels sprouts or 1 lbs whole brussels sprouts, stemmed and shredded
  • salt/pepper to taste
  • 1/4 cup goat cheese crumbled
  • 1/4 cup pecans chopped
  • 1/4 cup red onion chopped

Instructions

  • In a large skillet, sautee pancetta until crisp and fat is rendered, for about 8 minutes.
  • Add olive oil to pan and shaved brussel sprouts to hot pan. Cook 8-10 minutes, tossing periodically, until sprouts are carmelized and golden brown.
  • Spoon onto a serving platter and top with crumbled goat cheese, toasted pecans, and red onion.

Notes

I always try to find pre-shredded Brussels sprouts, but if you cannot find them, you can always buy whole. First, trim the stems of each brussel sprout using a sharp knife. You can use the knife to cut each sprout in half lengthwise once and then slice very thinly into shreds. You can also use the slicing disc attachment on your food processor, which is a great time saver!

Nutrition

Serving: 5oz | Calories: 187kcal | Total Carbs: 8g | Fat: 16g | Fiber: 3g | Net Carbs: 5g
Tried this recipe?Mention @ketokarma or tag #ketokarma!

 

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5 Comments

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    Larry Knox
    September 25, 2019 at 5:52 pm

    Could even be used for a base for a dinner salad. Great recipe.

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    Shyam
    September 26, 2019 at 4:53 am

    For a guy who avoids Brussels sprouts like a plague, this salad was a game-changer. The harmony of pancetta and goat cheese with crunchy pecans takes this salad to a whole new level!

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    frank
    September 27, 2019 at 7:44 pm

    is the best keto blog anywhere. I read it all the time and I am also so glad I have found this http://bit.ly/theketoresource, it has really helped me to stay in shape and lose weight and hopefull it can help others too!

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    Shara
    October 2, 2019 at 11:24 pm

    LOVE THIS RECIPE!!! Our new favorite way to eat Brussel Sprouts… Made this side 2 nights in a row – 1st night with goat cheese, second night with gorgonzola. Both were amazing! My husband splashes on a little balsamic vinegar – I tasted his and it was delicious, but balsamic can be carb heavy… THANKS! LOVE your recipes! 🙂

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    Dan
    October 6, 2019 at 12:48 am

    I’ve made this two times, once with goat cheese and another time with blue cheese. Either way, so delicious!

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