Maple Roasted Brussel Sprouts with Bacon

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 recipe for Maple Roasted Brussel Sprouts with Bacon! 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!
Roasted brussel sprouts with bacon in a bowl

Maple Roasted Brussel Sprouts with Bacon

I was never a fan of brussels sprouts until a few years ago, and now I can’t get enough! These Maple Roasted Brussel Sprouts with Bacon convert just about anybody to be a brussel sprout lover. This easy brussel sprouts recipe combines savory and sweet tastes to adhere to just about anyone’s liking!  Plus, is there any greater combination than maple and bacon together? 

Ingredients Needed:

We love the short ingredient list here, especially since this dish is so flavorful!

  • Brussels Sprouts
  • Bacon
  • Maple Syrup
  • Olive Oil
  • Salt and Pepper
  • Garlic Powder


What to serve with Roasted Brussel Sprouts

This dish is the perfect Thanksgiving side dish. But also, it’s so darn good you’ll want to have this on rotation all Fall and Winter long. This dish would be great served with:

Watch the video:

Like this veggie side dish? Try these other favorites:

Maple Roasted Brussels Sprouts with Bacon
Serves 4
Write a review
Print
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 2 lb. brussels sprouts, halved & outer leaves removed
  2. 2 tbsp + 1 tsp extra-virgin olive oil
  3. 1/2 tsp Himalayan sea salt
  4. 1/2 tsp freshly ground pepper
  5. 1/2 tsp ground garlic
  6. 1-2 tbsp pure maple syrup
  7. 4 strips nitrate-free bacon
Instructions
  1. Preheat oven to 425
  2. Halve brussels sprouts and remove outer leaves
  3. Line baking pan with foil
  4. Toss brussels sprouts with oil, salt, and pepper
  5. Roast, stirring mid-way, for 20-25 minutes until caramelized and tender
  6. While roasting, cook bacon using desired method (oven, microwave, or skillet), let cool and set aside
  7. When brussels sprouts are done, heat 1 tsp oil in a large skillet and transfer them to the skillet
  8. Pour 1 tbsp maple syrup over the brussels sprouts and toss to coat evenly with a wooden spoon
  9. Let cook for 3 minutes over medium-low heat, stirring often
  10. Taste and add the 2nd tbsp maple, based on desired taste (I didn't find it needed it)
  11. Sprinkle bacon, ground garlic, and extra Himalayan sea salt on top and serve hot
Lexi's Clean Kitchen https://lexiscleankitchen.com/

Sausage, Peppers, and Onions

Sausage Peppers and Onions | Lexi's Clean Kitchen

This low-carb and keto-friendly Sausage, Peppers, and Onion, one-pan dish is made in just twenty-minutes! Such a perfect sausage and peppers recipe for any night of the week.

How to make Sausage and PeppersSausage, Peppers, and Onions

Did you know that peppers are at their growing season peak right now? I was over at my favorite little farm and they had a bin with the most beautiful looking peppers, so I just had to get a bunch! This dish went over big time here.

This is the EASIEST sausage and peppers recipe! It is made in one skillet, is so flavorful, and you can use chicken sausage, pork sausage, or any sausage you like! I like to find ones with minimal added ingredients.

Chicken Sausage and Peppers with cauliflower rice

It is flavorful, comforting, and just plain delicious with the perfect amount of sauce. A great dish for football Sunday or those nights when you need a quick and easy meal!

How to make Sausage and Peppers

Sausage Peppers and Onions on a plate

You can get creative with how you serve this dish! I love it served over roasted spaghetti squash or cauliflower rice but I bet it would be great with gluten-free pasta or spiralized veggies as well! This sausage and peppers recipe is Paleo friendly, whole30 compliant, dairy-free, grain-free, and no sugar added!

Like this easy skillet recipe? Try these other favorite one pan meals!

Sausage, Peppers, & Onions

Prep Time 00:05 Cook Time 00:15 Total Time 0:20 Serves 4

Ingredients

Directions

  1. Heat extra-virgin olive oil in a large skillet over medium-high heat. Once the oil is hot, add garlic and cook for 30 seconds or just until fragrant.
  2. Add sliced onions, bell peppers, and poblano pepper to the skillet; let cook until the onion is translucent.
  3. Add cooked sausage to the large skillet with the peppers and onions and cook for 1-2 minutes.
  4. Pour in diced tomatoes, chicken broth, and spices. Mix well.
  5. Bring to a boil then reduce heat and let simmer for 10 minutes.
  6. Taste and adjust spices as desired.
  7. Serve over spaghetti squash, cauliflower rice, or gluten-free pasta!

Recipe Notes

  • *If you are using uncooked chicken sausage, remove the casing and cook the chicken sausage and garlic together in a medium skillet over medium-high heat until the sausage is brown on both sides. This should take around 5 minutes, stirring often.
Loading nutrition data...
There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Egg Roll Bowls

These Egg Roll Bowls are all of the delicious classic egg roll filling, without the junk!Egg Roll Bowl

 

I am so thrilled that it’s finally release day for my fabulous friend Gina, from Skinnytaste! Gina is beyond sweet, so genuine, and so talented!

Her new cookbook, Skinnytaste Fast and Slow,  is now available in stores everywhere, and it is TRULY an amazing and beautiful resource. Gina’s hard work does not go unnoticed in this cookbook! All of the recipes are either cooked slow in the slow cooker, or are quick under 30 minute meals. My two favorite things!

 

Egg Roll Bowl

 I am so thrilled to share this recipe with you today. We devoured it so quickly!

Gina has a whole chapter on TACOS (my favorite), and recipes like Slow Cooker Lasagna Soup (page 53), Slow Cooker Maple Dijon Chicken Drumsticks (page 167), Slow Cooker Carne Desmecjada (page 195), Slow Cooker Vanilla Bean Pear Butter (page 291), and Slow Cooker Pumpkin Flan (page 298). I just cannot wait to get cooking!

 

Egg Roll Bowl

Egg Roll Bowls
Serves 2
Write a review
Print
Ingredients
  1. 7 ounces ground pork
  2. 3 tablespoons reduced-sodium soy sauce*
  3. ½ small onion, chopped
  4. 2 garlic cloves, minced
  5. ½ teaspoon grated fresh ginger
  6. 2 ½ cups finely sliced napa or green cabbage
  7. 2 cups finely sliced baby bok choy
  8. ½ cup shredded carrots
  9. 2 ½ ounces sliced shiitake mushrooms
  10. ½ teaspoon Chinese rice wine or dry sherry
  11. ½ teaspoon toasted sesame oil
  12. 1 medium scallions, sliced
Instructions
  1. Set a large nonstick skillet or wok over medium-high heat.
  2. Add the pork and 1 tablespoon of the soy sauce and cook, using a wooden spoon to break the meat into small pieces as it browns, about 3 minutes.
  3. Add the onion, garlic, and ginger and cook, stirring, until the vegetables are soft, 2 to 3 minutes. Add the cabbage, bok choy, carrots, and mushrooms.
  4. Pour in the remaining 2 ½ tablespoons soy sauce, the rice wine, and sesame oil.
  5. Cook, stirring occasionally, until the cabbage and bok choy are wilted but still crunchy, 3 to 4 minutes. Serve hot, garnished with scallions.
Notes
  1. *I used coconut aminos instead of soy sauce.
Lexi's Clean Kitchen https://lexiscleankitchen.com/
Egg Roll Bowl

 

 

 Egg Roll Bowl

Congratulations, Gina! Find her newest cookbook in stores everywhere books are sold, or on Amazon! It’s a must-buy!

Chicken Buddha Bowl with Spicy Mango Sauce

Throw together this flavorful Chicken Buddha Bowl with Spicy Mango Sauce packed with spicy broccoli, roasted sweet potato, avocado, and MORE. Top it with this light spicy mango sauce for a perfect and hearty lunch or dinner.

Chicken Buddha Bowl with Spicy Mango SauceChicken Buddha Bowl with Spicy Mango Sauce

I’m obsessed with meals in bowls right now! Something about it just speaks to me. This month with my blogging girlies, we’re bringing you 4 healthy meals to eat in BOWLS and I’m so excited about it.

Pinterest-Long-Pic

Broccoli Avocado Tuna Bowl from Eating Bird Food

Put that can of tuna in your pantry to good use with this inexpensive, easy and flavorful Broccoli Avocado Tuna Bowl recipe.

DIY Chipotle Chicken Burrito Bowl from Food Faith Fitness

Make your own healthy, gluten free and paleo-friendly Chipotle Burrito Bowl at home with this quick and easy, 30 minute recipe! It’s perfect for busy weeknights and under 450 calories!

Strawberry Coconut Polenta Breakfast Bowls from Running to the Kitchen

These protein packed polenta breakfast bowls are made with creamy coconut milk and filled with juicy ripe spring strawberries for a sweet start to the day.


Now, my Chicken Buddha Bowl with Spicy Mango Sauce.

What exactly is a Buddha bowl, you may ask?

Generally, it’s a combination of: Grains, Protein, Veggies, and Toppings/Dressing. I swapped out the grains for spinach and kale, but this bowl is awesome with some cooked white rice, too!

I love it because it’s customizable to what you have on hand, and absolutely anything and everything is awesome with this Spicy Mango Sauce on top!

If you have a rotisserie chicken made, chop it up and use that. Have no chicken made? Dice, marinade, and cook in a skillet. The options are endless and all results in a delicious and nutritious meal.

Chicken Buddha Bowl with Spicy Mango Sauce

Chicken Buddha Bowl with Spicy Mango Sauce

Roasted Chicken Buddha Bowls with Spicy Mango Sauce

Prep Time 00:05 Cook Time 00:45 Total Time 0:50 Yields 2

Ingredients

    Mango Dressing

    Buddha Bowl

    • 1 cup roasted sweet potato or sweet potato and purple potato combination
    • 1 1/2 cup spicy roasted broccoli
    • 1 1/2 cups roasted chicken (slow-cooker, skillet cooked, or rotisserie)
    • 1 cup baby spinach or chopped kale
    • 1 avocado, sliced
    • 1 mango, cubed
    • Optional: 1 cup cooked rice

    Roasted Potatoes

    Spicy Roasted Broccoli

    Directions

    1. Preheat your oven to 400°F
    2. In a high-speed blender, blend Mango Sauce ingredients and set aside.
    3. On two lined baking sheets, toss sweet potatoes with oil and salt on one, and broccoli with olive oil and sauce on the other. Roast for 45 minutes until fork tender. When done, toss broccoli with chili paste.
    4. Place 1/2 cup of greens in each bowl and rice if adding.
    5. Top with roasted potatoes, avocado, chicken, mango, and drizzle or toss with sauce.
    6. Serve immediately and enjoy!

    Recipe Notes

    • Adjust the amount of potatoes, broccoli, mango, and avocado to your desired amount!
    Loading nutrition data...
    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Easy Pumpkin Soup

    This Easy Pumpkin Soup is creamy, flavorful, smooth, and garnished just right with Chili Garlic Oil and roasted pumpkin seeds! It’s perfect for the fall season, and for any holiday gathering! This soup comes together quickly and is paleo-friendly!

    Easy Pumpkin Soup How do you make a pumpkin soup?

    October has me feeling all Fall! It makes me realize how much I truly love this season. The weather has been just right, and I am loving all of the Fall flavors popping up in my CSA! I purchased some amazing blanket scarfs, my boots are out and in use, and this past weekend we went apple picking! The foliage in New England is really starting to shine in only the way it can in New England! So beautiful.ApplePicking2015_11

    Today is special. Not only am I bringing you my delicious (and easy) pumpkin soup, but my girlfriends and I have SIX total pumpkin recipes to get you through the next two months.

    pumpkinsoup

    Can you taste that creamy goodness? OH. YEAH. 

    This is the perfect Fall soup for all of you pumpkin lovers! Delicious, flavorful, and packed with nutrients. Creamy pumpkin topped with a drizzle of chili garlic oil and roasted pumpkin seeds. You’ll enjoy this soup all season long!

    pumpkinsoup3

    Looking for more pumpkin recipes?

    Looking for more soup recipes?

    Easy Pumpkin Soup
    Serves 4
    Write a review
    Print
    Ingredients
    1. 1 tablespoon oil of choice (olive, avocado, or coconut)
    2. 1 small pumpkin (2 1/2 cups), cubed
    3. 1/2 onion, sliced
    4. 2 cups chicken stock
    5. 2 cloves garlic, minced
    6. 1/2 teaspoon salt
    7. 1/2 teaspoon pepper
    8. 1/2 teaspoon cinnamon
    9. 1/4 teaspoon nutmeg
    10. 1 tablespoon maple syrup
    11. Optional: 1/4 teaspoon cayenne
    Chili Garlic Oil
    1. 1/4 cup oil of choice
    2. 2 red chilis, diced
    3. 1 clove garlic, crushed
    Instructions
    1. Follow these directions to roast pumpkin and pumpkin seeds
    2. In your dutch oven heat oil and sauté garlic and onion for 5 minutes
    3. Add in cubed pumpkin and mix
    4. Add in chicken stock just covering the pumpkin, spices, and maple syrup
    5. Bring to a boil then reduce heat and let simmer, covered, for 7-10 minutes until pumpkin is soft
    6. Transfer to your high-speed blender and blend until smooth
    7. Taste and adjust spices as desired (i.e. more salt, pepper)
    8. In a small pot, heat oil with garlic and chilis
    9. Let cook for 5 minutes, stirring often
    10. Strain and set aside
    11. Garnish with roasted pumpkin seeds and optional garlic chili oil
    Lexi's Clean Kitchen https://lexiscleankitchen.com/

    Easy Pumpkin Soup

    Prep Time 00:05 Cook Time 00:00 Total Time 0:05 Serves 6

    Ingredients

    Chili Garlic Oil

    • 1/4 cup oil of choice
    • 2 red chilis, diced
    • 1 clove garlic, crushed

    Directions

    1. Follow these directions to roast pumpkin and pumpkin seeds.
    2. In your dutch oven heat oil and sauté garlic and onion for 5 minutes.
    3. Add in cubed pumpkin and mix to combine.
    4. Add in chicken stock just covering the pumpkin, spices, and maple syrup.
    5. Bring to a boil then reduce heat and let simmer, covered, for 10 minutes until pumpkin is soft.
    6. Transfer to your high-speed blender and blend until smooth.
    7. Taste and adjust spices as desired (i.e. more salt, pepper).
    8. In a small pot, heat oil with garlic and chilis. Let cook for 5 minutes, stirring often. Strain and set aside.
    9. Garnish soup with roasted pumpkin seeds and optional garlic chili oil!
    Loading nutrition data...
    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Healthy Paleo Pumpkin Recipes

    Let’s get to these recipes!

    Coconut Pumpkin Chia Pudding from Brittany of Eating Bird Food

    Pumpkin, coconut milk and chia seeds are combined and topped with toasted coconut flakes and an almond butter drizzle to make a thick and creamy chia pudding that’s paleo-friendly, vegan and great for breakfast or as a snack. 

    Pumpkin Blondies from Taylor of Food Faith Fitness

    These pumpkin blondies are so dense, and sweet that you’d never know they’re a healthier treat for only 105 calories! They’re paleo and vegan friendly too!

    Pumpkin Pancakes from Lee of Fit Foodie Finds

    Get festive with your breakfast and make these delicious Paleo Pumpkin Pancakes that are grain-free, packed with pumpkin, and paleo-friendly!

    Toasted Pine Nut Herb Muffins from Gina of Running to the Kitchen

    Paleo toasted pine nut herb pumpkin muffins are a savory side perfect for serving with your fall soup, stew or chili. Maybe even replace the Thanksgiving biscuits this year with a basket of these!

    Pumpkin Spice Freezer Fudge from Davida of The Healthy Maven

    Healthy Pumpkin Spice Freezer Fudge made with just 5-Ingredients! Free of refined sugar, dairy and gluten, this healthy dessert recipe will make you fall in love with fall.

     

    Sweet Potato Latkes

    Did you know that the first night of Hanukkah falls on Thanksgiving this year? That’s some exciting stuff over here. Especially when it comes to the food. Latkes, cranberry sauce, pumpkin desserts, cookies… I love the idea of the Thanksgiving + Hanukkah combination. Whether you celebrate the two or not, or whether prefer calling them potato latkes, pancakes, or fritters, this side dish will fly off your table (so make a lot!).

    Last week my mom was in town just in time to try these sweet potato latkes paired with my homemade cranberry apple sauce (get ready for Tuesday). Of course I put a nice plate of these out for her and Mike to try, and the reviews were great! A huge hit all around. This week will be filled with Thanksgiving dishes, so stay tuned!

    Sweet Potato Latkes | Lexiscleankitchen.com Continue reading