Not a fan of Brussels sprouts? These Keto Brussels Sprouts in Pecan Butter will change the way you see brussels sprouts and win over even the littlest skeptics!
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Brussels Sprouts are absolutely my favorite keto side dish no matter what the protein. My Garlic Balsamic Brussels Sprouts are a go-to favorite. But I wanted something different this week so I got a little creative.
These Keto Brussels Sprouts in Pecan Butter are much more tender but still have so much flavor!
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Now to be fair, I am not a huge fan of boiled brussels sprouts - but the trick here is to boil them in bone broth - not just water! This not only gives you added nutrients but also tons of flavor!
Keto Brussels Sprouts in Pecan Butter
Serves 6
Ingredients:
- 1 lb. Brussels sprouts
- 2 c. Bone broth
- Salt and pepper to taste
- 1 c. Onion chopped
- ¼ c. Butter
- ½ c. Chopped pecans
Instructions:
Place 2 cups of bone broth into a large saucepan.
Add 1 pound of
Remove the
In a skillet over medium-high heat, melt ¼ c. of butter.
Once hot, add the onions to the
Add the sliced
Push the brussels sprouts over to one side of the skillet, and add the chopped pecans to the empty space.
Toast the pecans for 1-2 minutes, and then toss in with the brussels sprouts. Serve with your favorite Keto Entree.
MACROS
I plugged this recipe into my favorite Keto Calculator App - Carb Manager - and it came up with the following macros:
Each serving of Keto Brussels Sprouts in Pecan Butter has 6 net carbs, 10 total carbs, 4 g fiber, 14 g fat, 7 g protein and 182 calories.
Note: With any Keto Recipe you want to make sure you scan and calculate your specific ingredients as exact macros many vary depending on brands!
Keto Brussels Sprouts in Pecan Butter
Keto Brussels Sprouts in Pecan Butter will make you fall in love with brussels sprouts! Tender and bursting with flavor this is the perfect keto side dish.
Ingredients
- 1 lb. Brussels sprouts
- 2 c. Bone broth
- Salt and pepper to taste
- 1 c. Onion chopped
- ¼ c. Butter
- ½ c. Chopped pecans
Instructions
- Place 2 cups of bone broth into a large saucepan.
- Add 1 pound of brussels sprouts to the pan with the bone broth. Cook the sprouts in the broth over medium-high heat for 6-8 minutes until tender, but still a bit crisp.
- Remove the brussels sprouts from the liquid, let them cool slightly, and cut them in half lengthwise.
- In a skillet over medium-high heat, melt ¼ c. of butter.
- Once hot, add the onions to the skillet, and stir to coat in the melted butter. Cook the onions until they are browned and softened.
- Add the sliced brussels sprouts into the skillet, mixing to combine them well with the onions. Saute the brussels sprouts for 1-2 minutes.
- Push the brussels sprouts over to one side of the skillet, and add the chopped pecans to the empty space. Toast the pecans for 1-2 minutes, and then toss in with the brussels sprouts.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 188Total Fat 15gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 8gCholesterol 21mgSodium 289mgCarbohydrates 11gFiber 3gSugar 4gProtein 6g
KIM DAVIS says
I cannot wait to try this recipe. If it taste as good as it looks I found a new favorite. Thank you.