If you are looking for a versatile side dish that works for both a quick weeknight meal or a decadent holiday dinner look no further than this Maple Roasted Brussels Sprouts with Bacon recipe! Cooking the brussels sprouts with bacon and maple syrup is sure to make this side dish a fan favorite for everybody! This paleo-friendly recipe is sweet and savory and definitely going to be in your winter meal plan rotation!
Maple Roasted Brussels Sprouts with Bacon
I was never a fan of brussels sprouts until a few years ago, and now I can’t get enough! This dish converts even those who say they don’t like brussels sprouts! This easy brussels sprouts recipe combines savory and sweet tastes to adhere to just about anyone’s liking! And I mean.. Maple + Bacon = side dish WIN.
How good are brussel sprouts for you?
Brussels sprouts contain small amounts of vitamin B6, potassium, iron, thiamine, magnesium and phosphorus.
They are low in calories and high in many nutrients, especially fiber, vitamin K and vitamin C.
What is the best way to cook brussel sprouts?
This way, trust us!!!!!
Watch the video:
Like this veggie side dish? Try these other favorites:
This vegetarian Hot and Sour Soup is a super flavorful and easy weeknight dinner that comes together quicker than it takes to order from your neighborhood takeout! It’s packed full of veggies, is so warm and comforting, and a healthier option because you control the ingredients that go in to it!! It’s my new favorite vegetarian soup that I know you are going to absolutely love!!
Hot and Sour Soup
When we were in Toronto visiting family a few months back, our cousin Maggie (hi love!) made a hot and sour soup that was hearty and flavorful, and totally veggie-packed. You all have been asking me for some comforting warm soup recipes, so I knew this is the one I wanted to share!
There are many different recipes and versions of Hot and Sour Soup, but today we are focusing on making a vegetarian version with a ton of veggies, and making it as easy as possible to prep for a quick (and flavorful) weeknight dinner.
The “hot” in this soup traditionally comes from using fresh ground white pepper, and the “sour” comes from using vinegar. The soup is also made rich and flavorful from mushrooms. Traditionally this would be dried mushrooms (along with some other ingredients like dried lily buds) but we are trying to keep this really approachable using easy to find ingredients at the store, so we opted for fresh shiitake mushrooms. They’re cooked separately first to evaporate the water in them and concentrate their flavor.
We use veggies as the bulk in this recipe, with carrots, shredded brussels sprouts (a fun unique addition), napa cabbage, and zucchini that are poached in the soup, but feel free to substitute in what you like or have on hand. The soup is slightly thickened using a bit of arrowroot and then finally you are going to stir in some scrambled egg to make fine “ribbons”. We wait until the end to add white vinegar (though you can also use unseasoned rice vinegar if you have that) and ground white pepper to let those flavors shine through.
Add in tofu if desired, cilantro and some red pepper flakes to add a bit more heat to it! I generally avoid soy, but occasionally will use tofu if it fits a recipe, like this soup. If adding tofu, make sure you buy a non-gmo one if possible! AND, if tofu isn’t your thing, you can totally leave it out. We loved this as a vegetarian soup, and didn’t feel it lacked anything but if you wanted to make this meal using meat traditionally some pork might be added, but chicken would also be delicious in this.
In a bowl scramble eggs and add to boiling pot and immediately stir until the eggs have cooked into ribbons.
Remove from heat and add vinegar, white pepper, scallions, cilantro and tofu.
Taste to season (we like to add a touch of red pepper flakes for a bit more heat) and serve immediately with garnish of choice.
Looking to cut down on prep time? These days you can find prepped veggies in the grocery store and we were able to find shredded brussels, sliced cabbage and match stick carrots at our local grocery store.
I generally avoid soy, but occasionally like a soup with tofu in it. If adding tofu, make sure you buy a non-gmo one if possible! AND, if tofu isn't your thing, you can totally leave it out or add a different protein of choice!
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This One-Pot Apple Cider Braised Chicken with Brussels Sprouts and Bacon is the perfect fall meal! Packed with vegetables and hearty autumn flavor, this dish will be the hit of any dinner, weekday or weeknight! Made in partnership with Shenandoah Valley Organic!
One-Pot Apple Cider Braised Chicken
The salty bacon, sweet apple cider sauce, brussels sprouts, and perfectly cooked fall off the bone chicken is the ultimate flavor combination for when you are craving something comforting!
I am so excited to partner with my friends at Shenandoah Valley Organic for today’s awesome dish. SVO is a locally minded company that prides itself in producing the highest quality chicken grown on family-owned farms. Their Farmer Focus line allows you to actually see what farms your chicken is coming from, since each package you pick up at the store has a Farm ID for easy navigation on their website!
Watch the video:
Dairy-free, grain-free, low-carb, minimal ingredients and one pan for easy clean-up = fall dinner WIN in our book!
Want other delicious chicken recipes? Here are some favorite:
Pat the chicken dry and season generously with salt and pepper.
Sear chicken until brown on both sides in the dutch oven. This should take about 5 minutes per side.
Take chicken out of the pan and set aside on a plate.
Add the leeks, garlic, a pinch of salt, a pinch of black pepper, and cinnamon. Stir well, making sure to scrape up the brown bits at the bottom of th pan. Cook until leeks are translucent.
Add in the brussels sprouts and stir until combined. dijon mustard and thyme. Stir well.
Pour in the apple cider and mix until everything is well combined. Make sure all of the brown bits from the bottom of the pan have been scraped up. Cover and bring the sauce to a boil. Lower the heat, and add back in the chicken. Cover and let simmer for 15 minutes, or until the chicken is fully cooked through.
Take the chicken, brussels sprouts, and thyme sprigs out of the pan. Set the thyme aside, and place the chicken and brussels sprouts on the desired serving dish.
Add maple syrup to the sauce and bring to a high simmer over medium-high heat. Whisk frequently until the sauce has become thick enough to coat the back of a spoon, this should take around 5-8 minutes. Taste and adjust mustard, sea salt, and black pepper based on desired taste.
Pour the sauce over the chicken. Garnish with bacon and thyme and serve warm!
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Find SVO in a store near you by plugging your zip code into their store locator here. This post is sponsored by Shenandoah Valley Organic. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!
It’s finally feeling like Spring and this Brussels Sprout Flatbread Pizza is officially on the menu! It’s delicious, packed with greens, and the perfect use for Spring veggies!
Does it seem like an odd combination to you? I promise you, it’s delicious! I tried brussels sprouts on a pizza in New York a few months back, and knew I had to make my own. I love how this has delicious pizza flavor but packs in veggies that you want to nourish your family and friends with! A double win in my book, and perfect for the Spring.
Garlic + Pesto + Local Ricotta & Mozzarella Cheese + Roasted Brussels. Need I say more? It’s the perfect dinner or appetizer for any night.
Have you ever tried brussels sprouts on a pizza?!
Learn more about living gluten free! Visit http://udisglutenfree.com/community. This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.
Roll the dough into a ball (it'll be somewhat sticky- it's okay).
Plop the ball onto your baking sheet and cover with an additional peach of parchment paper. Using a roller, gently roll out dough until as thin as you'd like your pizza to be. Don't make it too thin, or it'll be completely crunchy.
Par-bake for 7 minutes until slightly golden.
Remove from the oven and brush the olive oil and minced garlic onto the pizza, then brush the pesto onto the pizza, add both cheeses. brussels sprouts, and red pepper flakes, and bake until cheese is oozing and crust is golden brown, about 8 to 10 minutes.
Slice and serve immediately.
For dairy-free, add additional pesto and omit the cheese.
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These Paleo Pumpkin Biscuits are buttery, flakey and EASY to prepare. They are perfect for your holiday meal!
Paleo Pumpkin Biscuits
I for one can’t believe how quickly Thanksgiving is approaching. November feels like it is flying way faster than normal over here. My blogger friends and I wanted to bring you some epic options for everything but the turkey for this years Thanksgiving meal. All the recipes are gluten-free, dairy-free, and paleo-friendly! Winning.
My Pumpkin Biscuits are buttery, flakey, and the perfect warm biscuit to smear some butter on (also good with my homemade Nutella, just saying)! They flew off the plate faster than I could reheat them up!
These can be made two ways and both result in a soft flakey buttery biscuit that’ll wow even the most picky guest. Trust me!
Lee from Fit Foodie Finds made you Bacon Wrapped Brussels Sprouts, because bacon + brussels sprouts are the best combination ever. Seriously. Find these babies here.
Taylor from Food Faith Fitness made you easy Maple Curry Roasted Sweet Potatoes. These are the perfect combination of flavors for your sweet potato side! Find the recipe here.
Davida from The Healthy Maven made you a very special Pumpkin Pie. It’s in a pumpkin seed CRUST which sounds like the best healthy crust idea, ever! Find the recipe here.
Add in wet ingredients and whisk together to combine.
Line a baking sheet with baking lineror parchment paper.
Roll dough into balls (does not have to be perfect).
Bake for 12-15 minutes or until cooked through and flakey.
*Leave out this step for a more savory roll!
**Both the pumpkin or the applesauce will aid in the soft, fluffy, flakey texture- they can be subbed 1:1
Serve warm with butter
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What’s the one thing you can’t imagine not having on your Thanksgiving table?
This Brussels Sprout Breakfast Hash is the perfect mix of sweet and salty! It is full of vegetables and protein to keep you going through the morning or for a quick weeknight dinner or brunch! This healthy paleo breakfast hash is hearty and a breeze to make in one skillet!
Brussels Sprout Breakfast Hash
The cold is coming, but more importantly so is Thanksgiving, followed by December and even more holidays. Do you have holiday spirit? I basically am obsessed with every holiday- none too small, and get way too excited.
This dish is the perfect breakfast or brunch to serve up that holidays! Serve it up without eggs as a dinner side dish, and then have the rest for a breakfast hash- or go all breakfast with it! You’ll have happy friends and family members either way you slice it.
Sweet Potato Sausage Hash Paleo
If you like this breakfast recipe, try these others:
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