Try these stuffed brussel sprouts for a tasty side dish. Stuffed with a goats cheese and walnut filling they make a great low carb and gluten free side dish or even an appetizer.
Brussel sprouts can be served boiled, roasted, sauteed, air fried or in a casserole so why not try something different this year and stuff them. As soon as I took a bite of these I immediately put them on my Christmas menu this year.
Carbs in Brussel Sprouts
These mini cabbage looking vegetables have just 5g net carbs per 100g serving making them a great low carb vegetable. As well as being low in carbs, brussels sprouts are high in fiber, rich in vitamin K and antioxidants.
A serving of these stuffed brussel sprouts is only 4g net carbs and just 155 calories too.
How to make stuffed brussel sprouts
This side dish is an easy dish but is not a quick dish to make. If you want to keep someone busy in the kitchen whilst you cook, this is the perfect dish to give them!
The grey blob in stage number 5 is a particularly delicious French goats cheese in case you are wondering what it is!
- Cut the brussels sprouts in half lengthways.
- Blanch the halves for 2 minutes. This softens them and helps to cut out the centers.
- Cut out the centers with a small sharp knive.
- Cook the chopped brussel centers with garlic.
- Add to the goats cheeses, walnuts, herbs and seasoning.
- Fill the brussels with the stuffing mixture.
- Sprinkle with Parmesan.
- Bake for 20 minutes.
Can you make these keto vegan?
For a vegan recipe, omit the goats cheese and replace it with mushrooms, nutritional yeast or more nuts. This is an easy recipe to play with.
Can you make these stuffed brussels sprouts ahead?
This is a great side dish to make ahead. Stuff them as per the recipe card, them store in the fridge in an air tight container until you are ready to bake.
More low carb vegetarian side dishes
The filling combination possibilities are endless for stuffed brussels. Use a different cheese, change the nuts or add mushrooms. Cranberries would be a great festive addition. Try a spicy version too.
If you serve these as an appetizer, serve them with a creamy dip.
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Stuffed Brussel Sprouts
- 1 lb brussel sprouts
- ½ cup walnuts chopped
- 4 oz goats cheese soft
- 2 cloves garlic minced
- ¼ cup parsley chopped
- 1 teaspoon thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 1 tablespoon olive oil
- ½ cup Parmesan, grated vegetarian brand
- Wash the brussel sprouts and remove any hard outer leaves. Cut lengthways.
- Blanch for 2 minutes to soften. Drain and allow to cool to be handled.
- With a small sharp knife cut a hole in the centre and scoop it out. Finely chop the scooped brussels.
- In a medium saucepan heat the olive oil on a medium heat. Saute the garlic and chopped brussels for 5 minutes until soft and slightly golden.
- Place the cooked brussels in a medium bowl with the goats cheese, walnuts, parsley, thyme, red chili flakes, salt and pepper. Mix well.
- Spoon the mixture into the brussel halves.
- Sprinkle with the grated Parmesan and bake for 20 minutes at 200C/400F degrees.
- Serve warm.
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