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!
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?
We love the short ingredient list here, especially since this dish is so flavorful!
- Brussels Sprouts
- 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:
- Kale and Sweet Potato Stuffed Turkey Breast
- Classic Gluten Free Meatloaf
- Pork Carnitas (Instant Pot and Slow Cooker)
- How to Cook a Whole Chicken in the Instant Pot
Watch the video:
Like this veggie side dish? Try these other favorites:
- Perfect Roasted Veggies
- Brussels Sprout Slaw
- Cranberry Walnut Roasted Acorn Squash
- Garlicky Blistered Green Beans
Maple Roasted Brussel Sprouts with Bacon
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.
Sausage, 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.
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
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
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves, minced
- 4 organic chicken sausage (I used a mix of spicy italian and andouille), sliced
- 3 peppers: green, red, orange, sliced
- 1 large onion, sliced
- 1 15 oz can organic diced tomatoes
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin, more to taste
- 1/2 teaspoon chili power, more to taste
- Optional: 1/2 poblano pepper, thinly slcied
- Optional: 1 tablespoon hot sauce
- 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.
- Add sliced onions, bell peppers, and poblano pepper to the skillet; let cook until the onion is translucent.
- Add cooked sausage to the large skillet with the peppers and onions and cook for 1-2 minutes.
- Pour in diced tomatoes, chicken broth, and spices. Mix well.
- Bring to a boil then reduce heat and let simmer for 10 minutes.
- Taste and adjust spices as desired.
- Serve over spaghetti squash, cauliflower rice, or gluten-free pasta!
- *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.
Sausage, Peppers, and Onions
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!
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!
Congratulations, Gina! Find her newest cookbook in stores everywhere books are sold, or on Amazon! It’s a must-buy!
Egg Roll Bowls
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.
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.
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.
Roasted Chicken Buddha Bowls with Spicy Mango Sauce
- 1 cup diced fresh mango
- 1 tablespoon apple cider vinegar
- 2 tablespoons coconut milk
- 1 teaspoon honey
- Pinch red pepper flakes
- 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
- 1 sweet potato or 1 pound purple potatoes
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon fine sea salt
Spicy Roasted Broccoli
- Preheat your oven to 400°F
- In a high-speed blender, blend Mango Sauce ingredients and set aside.
- 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.
- Place 1/2 cup of greens in each bowl and rice if adding.
- Top with roasted potatoes, avocado, chicken, mango, and drizzle or toss with sauce.
- Serve immediately and enjoy!
- Adjust the amount of potatoes, broccoli, mango, and avocado to your desired amount!
Chicken Buddha Bowl with Spicy Mango Sauce
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!
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.
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.
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!
Looking for more pumpkin recipes?
- Creamy Pumpkin Casserole
- Pumpkin Smash Cocktail
- Sea Salt Pumpkin Butter Cups
- Slow Cooker Pumpkin Butter
Looking for more soup recipes?
Easy Pumpkin Soup
- 1 tablespoon oil of choice (olive, avocado, or coconut)
- 1 small pumpkin (2 1/2 cups), cubed
- 1/2 onion, sliced
- 2 cups chicken stock
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon maple syrup
- Optional: 1/4 teaspoon cayenne
Chili Garlic Oil
- 1/4 cup oil of choice
- 2 red chilis, diced
- 1 clove garlic, crushed
- Follow these directions to roast pumpkin and pumpkin seeds.
- In your dutch oven heat oil and sauté garlic and onion for 5 minutes.
- Add in cubed pumpkin and mix to combine.
- Add in chicken stock just covering the pumpkin, spices, and maple syrup.
- Bring to a boil then reduce heat and let simmer, covered, for 10 minutes until pumpkin is soft.
- Transfer to your high-speed blender and blend until smooth.
- Taste and adjust spices as desired (i.e. more salt, pepper).
- In a small pot, heat oil with garlic and chilis. Let cook for 5 minutes, stirring often. Strain and set aside.
- Garnish soup with roasted pumpkin seeds and optional garlic chili oil!
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
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.
Easy Pumpkin Soup
This Paleo Jambalaya is a delicious healthy take on the classic Louisiana dish! Loaded with just the right amount of spice, sweetness, and hearty flavors, it is the perfect low-carb comfort food for any night of the week! Paleo-friendly, Whole30 compliant, and so simple!
I love a dish that can be adapted, and this one is just that; add your protein of choice (maybe I’ll add some chicken in next time), and watch the spicy and savory flavors meld together so nicely. Make it even more guilt-free by making a garlic-y cauliflower rice to serve it with!
- 1 tablespoon extra-virgin olive oil
- 1 lb. large shrimp, peeled and deveined
- 3 links Andouille chicken sausage, or chicken sausage of choice
- 1 yellow onion, thinly sliced
- 1 red pepper, diced
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground black pepper, more to taste
- 1/2 teaspoon ground sea salt, more to taste
- 1 teaspoon dried thyme
- 1 14.5 oz. fresh or canned organic diced tomatoes
- 1 cup organic chicken broth
Garlic-y Cauliflower Rice
- In a large skillet, heat oil over medium-high heat. Add in shrimp and sliced sausage, let cook for 5 minutes.
- Add in sliced onions, red pepper, and spices, mix well and cook for another 5 minutes, stirring often.
- Pour in diced tomatoes and chicken broth.
- Bring mixture to a boil over high heat. Reduce heat to low and simmer for 8-10 minutes. Taste and adjust seasoning as desired.
- Using a food processor or cheese grater, pulse/grate cauliflower until rice consistency.
- In a medium-sized skillet heat oil over medium-high heat. Add in garlic and sauté until fragrant, about 2-3 minutes.
- Add in cauliflower rice, seasoned vinegar, salt and pepper. Sauté for 5 minutes, until cauliflower rice has cooked through.
- Transfer cauliflower rice to desired serving bowl. Pour jambalaya over rice, garnish with parsley and serve warm!
- *This recipe was updated April, 2017.
- **If using precooked sausage, slice and add it in step 2.
These Everything Bagel topped Cauliflower Rolls are low carb, paleo-friendly, and a perfect roll alternative. Growing up in New York, the “everything” bagel was my go-to sandwich bread. A toasted egg everything or a whole wheat everything… You name it, I loved it.
Paleo Cauliflower Rolls
Now, you know I don’t eat those bagels anymore, not even the gluten-free ones, so I bring to you an alternative that is really so beyond good! When these rolls were baking in the oven my whole apartment smelled like those glorious everything bagels I loved so much.
I don’t typically eat them as a total replacement to bread — they are made out of cauliflower! But they do hold up well if you want to!
Cheers to another delicious and healthy alternative!
Can you use store-bought cauliflower rice?
Frozen or refrigerated pre-riced cauliflower is not riced fine enough for these rolls. Here’s a guide on how to make cauliflower rice!
Is cauliflower good for Keto?
There are 2.9 grams of net carbs in an entire cup of this low carb vegetable, making it a great option. Plus it’s super versitile!
Like this recipe? Try these other LCK reader favorites:
- Sriracha Lime Chopped Chicken Salad
- Slow Cooker Thai Curry Chicken
- 30-Minute Loaded Taco Skillet
- 3-Ingredient Breakfast Skillet
Want other cauliflower recipes? Try these:
- How to Make Cauliflower Rice
- Kimchi Fried Rice (Cauliflower Rice or White Rice)
- Cauliflower Baked Ziti
- Cauliflower Fried Rice
- Cauliflower Pizza Bites (Gluten-Free and Grain-Free)
Watch the how-to video:
'Everything Bagel' Cauliflower Rolls
- 1 head cauliflower, riced (about 3 cups)
- 2 tablespoons almond flour
- 1 tablespoon coconut flour
- 2 organic eggs
- 1/2 teaspoon garlic powder
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon poppy seeds
- 1 tablespoon sesame seeds
- 1 teaspoon dried minced garlic
- 1 tablespoon dried minced onion
- 1/2 teaspoon coarse sea salt
- Preheat oven to 400°F and line a baking sheet.
- In a food processor, or using a hand grater, pulse/grate cauliflower until rice consistency.
- In a bowl combine eggs, cauliflower rice, almond flour, coconut flour, garlic powder, and salt,
- In a separate bowl combine "everything" topping ingredients.
- Roll cauliflower mixture into even sized balls and lay onto the baking sheet. Sprinkle "everything" topping and slightly press them into the top,
- Bake for about 30 minutes, or until golden brown.
- Optional: For extra crisp rolls, remove from baking sheet and broil on high for 3 minutes with the buns directly on the oven rack.
- Remove from baking sheet and let cool directly on a cooling rack.
- Serve as rolls with your meal, or serve as bread with your favorite sandwich ingredients.
- *Updated 12/2016.
- *Note: Cauliflower sizes vary. If yours is bigger or makes more riced cauliflower, and it seems like it needs a little extra love to make them firm, add an additional egg and tablespoon of flour. 3 cups of packed riced cauliflower is the correct consistency for these rolls. Makes 4 large or 6 medium rolls.
- *Nutrition (without toppings) for 4 large rolls, per roll: 94 calories, 4.4 g fat, 8.4g carb, 5.9g protein