Balsamic Roasted Brussels Sprouts with Bacon

I can’t believe Thanksgiving is less than a week away! When it comes to Thanksgiving, it’s all about the sides. You’ve gotta have a great stuffing, potatoes of course, and I always love a delicious veggie side dish. One of my favorite go-tos is this super simple and flavor-packed roasted brussels dish with crispy bacon, pumpkin seeds, and a balsamic drizzle to bring it all together. It’s a super tasty way to get in those veggies that the entire family will love!

Here’s What You’ll Need:

• 1 large bundle of brussels sprouts, de-stemmed and sliced

• 4 pieces bacon

• 1/4 red onion, chopped

• 1/4 cup pumpkin seeds

• 1-2 tbsp balsamic vinegar

• 1-2 tbsp avocado oil

• Salt and Pepper to taste

Instructions:

1. Toss the brussels sprouts in avocado oil, sea salt, and pepper and roast in a preheated 425 degree oven for for 20-25 minutes until browned and crispy.

2. In the meantime, cook up the bacon on the stove top until crispy.

3. Remove the bacon and chop it into small pieces. Remove excess bacon grease from the pan, leaving about 1 tbsp.

4. Cook up chopped red onion and pumpkin seeds for 3-5 minutes in the pan on the stovetop.

5. Once cooked, mix the Brussels sprouts, red onion, pumpkin seeds, and bacon.

6. Serve and top with a drizzle of balsamic. Enjoy!

Let me know what you think in the comments below!

Creamy Cashew Brussels Sprout Pasta

There’s nothing better than an easy-to-make meal with simple ingredients that still really brings the flavor! And this creamy cashew brussels sprouts pasta is just that. It’s so creamy and dreamy without the dairy, and it’s so quick and easy to make! The sauce itself is vegan and gluten free, and the entire meal can easily be made both. Not into brussels sprouts, switch them out for your favorite veggie or just enjoy the pasta and sauce on it’s own!

Here’s What You’ll Need:
(Makes 2 servings)

• 2 tbsp cashew butter

• 1/4 cup water

• 2 tsp nutritional yeast

• 2 servings of gluten free pasta (or pasta of choice), cooked

• 1 bundle of brussels sprouts, de-stemmed and sliced

• 1-2 cloves garlic, chopped

• Sea salt and black pepper to taste

Instructions:

1. Heat up 1-2 tbsp avocado oil (or oil of choice) in a pan on the stove top over medium high heat. Once hot, add in the brussels sprouts and garlic, season with salt and pepper, and cook for 15-20 minutes until the brussels sprouts are softened and charred.

2. In a small bowl, mix together the cashew butter, water, nutritional yeast, sea salt, and black pepper until it creates a sauce (add more water as necessary).

3. Add the pasta into the brussels sprouts, and toss everything with the sauce.

4. Serve and enjoy!

Let me know what you think in the comments below!

Crispy Spicy Tofu and Roasted Brussels Sprouts Salad

Crispy tofu AND brussels sprouts?! Yes, please! That’s the best way to enjoy two of my favorite foods. Add in some heat, warm grains, and a delicious creamy dressing, and you have yourself the perfect cozy fall salad. This salad is a delicious mix of textures and flavors, and, trust me, it’s going to a be a favorite you’ll be making over and over again! It’s also super versatile and can be made gluten free or vegan depending on your grain and dressing choice. Let’s get to it!

Here’s What You’ll Need:

• 1 bunch of brussels sprouts, de-stemmed and sliced

• 7 oz tofu, pressed and cut into 1” cubes

• 4 tsp nutritional yeast, separated

• 1/4 cup hot sauce of choice

• 4 cups spinach (or salad greens of choice)

• 1/2 cup whole grain medley, wild rice, or grains of choice

• 1/4 cup Organic Girl White Cheddar Ranch Style Dressing (or dressing of choice)

Instructions:

1. Toss the brussels sprouts with enough avocado oil to coat them, sea salt, and pepper, and roast in the oven for 15-20 mins at 450 degrees until crispy.

2. In the meantime, toss the tofu with 2 tsp nutritional yeast.

3. Heat a pan with just enough avocado oil to coat the bottom over high heat. Once hot, turn down to medium high and add the tofu (it should sizzle immediately). Cook, rotating the tofu every 2-3 mins until all sides are crispy (~12-18 mins total).

4. In a bowl, mix together the hot sauce and 2 tsp nutritional yeast. Toss the tofu with the sauce until fully coated.

5. In 2 separate bowls, split the spinach, roasted Brussels sprouts, grains, and dressing. Toss together, and top with the spicy tofu.

6. Enjoy!

Let me know what you think in the comments below!

Autumn Harvest Salad

Fall is my favorite time of the year! I love the weather, the colors, and the holidays. But most importantly, I love the flavors, specifically the produce. That’s why this salad combo is one of my favorites and an absolute go-to. It’s packed with brussels sprouts, sweet potato, and apple and all brought together by a delicious spicy honey mustard vinaigrette.

Here’s what you’ll need:

• 8-10 brussels sprout, de-stemmed and sliced

• 1/3 of a sweet potato, cubed

• 1-2 cups of your greens of choice (I used mustard greens)

• 1/3 Granny Smith apple, cubed (can sub with another apple or pear)

• 3-5 cherry tomatoes, sliced

• 2 tbsp chopped pecans

• 2 tbsp blue cheese crumbles

• 1/4 tsp chili powder

• 1 tsp spicy honey

• 1 tbsp apple cider vinegar

• 1 tsp dijon mustard

• 1 tsp EVOO

• 1/8 tsp garlic powder

• salt and pepper to taste

Instructions:

1. Toss the brussels sprouts with 1-2 tbsp avocado oil, salt, and pepper. Toss the sweet potatoes with 1-2 tbsp avocado oil, the chili powder, salt, and pepper. Roast both in a preheated 425 degree oven for 20-25 minutes.

2. Make your dressing by whisking together the apple cider vinegar, hot honey, mustard, EVOO, garlic powder, salt, and pepper in a bowl.

3. Assemble your salad - add the greens to a bowl and top with the apples, nuts, cheese, tomatoes, and roasted veggies. Drizzle the dressing over the top of everything.

4. Enjoy!

Let me know what you think in the comments below!

Breakfast Spaghetti Squash Boat

Fall is officially here! So what better way to celebrate than by combining my favorite autumn flavors and my favorite meal to cook, breakfast. This breakfast spaghetti squash boat is easy-to-make with minimal cleanup. Plus, it has all of the best cozy ingredients perfect for this time of year - brussels sprouts, spaghetti squash, bacon, eggs. It’s sure to be a hit with anyone who loves fall produce and breakfast food as much as I do!

Here’s what you’ll need:
(Makes 2)

• 1 small spaghetti squash

• 4 pieces of bacon

• 16-20 brussels sprouts, de-stemmed and sliced

• 1 clove garlic, chopped

• 2 eggs

• 2 tbsp shredded parmesan

• 1 green onion, chopped

• Salt and pepper to taste

• (Optional) red pepper flakes as desired

Instructions:

1. Halve and de-seed a small spaghetti squash (if it’s too hard to halve, score it where you want to halve it, poke holes through with a fork all the way around, and microwave for 3-5 mins to soften).

2. Brush the inside of each half with avocado oil and season with sea salt and black pepper.

3. Bake the two halves of the spaghetti squash in a preheated 400 degree oven for 30 min face down on a baking sheet.

4. In the meantime cook the bacon by desired method, and separately sauté the brussels sprouts in a little avo oil with garlic for about 8-10 minutes. You want both the bacon and sprouts to be just slightly uncooked because they will continue to cook in the oven.

5. Once the spaghetti squash is done, let it cool, and using a fork scrape the insides of each to make it stringy and spaghetti-like.

6. Mix in half of the brussels sprouts and chopped bacon into each half.

7. Form a shallow hole in the middle of the mixture big enough for an egg, and crack an egg into each spaghetti squash boat.

8. Bake in the oven for 15 minutes. If the eggs aren’t fully cooked, broil for 3-5 mins until cooked through.

9. Top with shredded parmesan, chopped green onion, and red pepper flakes as desired.

10. Enjoy!

Let me know what you think in the comments below!