Our keto brussel sprouts with maple and pecan nuts are a deliciously sweet, salty, buttery side dish. They’re perfect for rich dishes like Corned Beef and Pork Belly.
This maple pecan brussels sprouts recipe makes four side serves. One serving is approximately six whole sprouts and has 5g net carbs.
We recommend making our maple pecan brussel sprouts fresh. Any leftovers can be stored in the fridge for up to 4 days.
Maple Pecan Brussels Sprouts Ingredients
- 2 tablespoons of Olive Oil
- 1 pound of Brussels Sprouts, halved (approximately 24 sprouts)
- ½ teaspoon of Salt
- Pinch of Black Pepper, ground
- 2 tablespoons of Butter
- ½ cup of Pecan Nuts
- 2 tablespoons of Sugar-Free Maple Syrup (or regular maple syrup if sugar is no concern to you)
How to Make Maple Pecan Brussel Sprouts
- Place a large nonstick frying pan over high heat and add the oil.
- Place the brussel sprouts cut side down into the pan and sprinkle over the salt and pepper.
- Saute for 3-4 minutes until brown and crispy, then flip over.
- Reduce the heat to medium and add the butter. Cook for another 3 minutes.
- Add the pecan nuts and toss through.
- Once the sprouts are tender, add the maple syrup. Toss through and remove from the heat.
- Serve immediately.
Keto Brussel Sprouts – Pan Fried
These maple pecan brussel sprouts are a deliciously sweet, salty, buttery side dish. They are a perfect side for rich dishes like corned beef and pork belly.
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Print Pin EmailServings: 4 servings
Calories: 259kcal
Unit Conversion
Ingredients
- 2 tablespoons Olive Oil
- 1 pound Brussels Sprouts halved
- ½ teaspoon Salt
- Pinch Black Pepper ground
- 2 tablespoons Butter
- ½ cup Pecan Nuts
- 2 tablespoons Sugar Free Maple Syrup or regular maple syrup
Instructions
- Place a large nonstick frying pan over high heat and add the oil.2 tablespoons Olive Oil
- Place the sprouts cut side down into the pan and sprinkle over the salt and pepper.1 pound Brussels Sprouts, ½ teaspoon Salt, Pinch Black Pepper
- Saute for 3-4 minutes until brown and crispy then flip over.
- Reduce the heat to medium and add the butter. Cook for another 3 minutes.2 tablespoons Butter
- Add the pecan nuts and toss through.½ cup Pecan Nuts
- Once the sprouts are tender, add the maple syrup. Toss through and remove from the heat.2 tablespoons Sugar Free Maple Syrup
- Serve immediately.
Notes
STORING: We recommend making our maple pecan brussel sprouts fresh. Any leftovers can be stored in the fridge for up to 4 days.
Nutrition
Serving: 150g | Calories: 259kcal | Carbohydrates: 11g | Protein: 5g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 383mg | Potassium: 492mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1030IU | Vitamin C: 96mg | Calcium: 56mg | Iron: 2mg
Want more yummy Keto Sides, try our;
To make a larger batch of this maple pecan brussels sprouts recipe adjust the servings above.
