brussel sprouts
Category
Creamy Cauliflower Bacon Garlic Brussel Sprouts
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Creamy bacon brussel sprouts in cauliflower cream sauce! This dish is outstanding all on it’s own or can be paired with another side of greens. It’s a family favorite! Gluten free, dairy free, paleo, and whole30.
Print Recipe Creamy Cauliflower Bacon Garlic Brussel Sprouts Creamy bacon brussel sprouts in cauliflower cream sauce! This dish is outstanding all on it's own or can be paired with another side of greens. It's a family favorite! Gluten free, dairy free, paleo, and whole30. Ingredients- 2 lbs brussel sprouts trim ends and cut in half
- 6 pieces bacon
- 2 1/2 cup cauliflower rice
- 1 cup full fat canned coconut milk
- 1 clove garlic
- 2 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1 teaspoon sea salt to taste
- 1/2 teaspoon fresh cracked black pepper to taste
Rating: 3.26
You: Rate this recipe! Info Cook Time 20 minutes Prep Time 20 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 76
Rating: 3.26
You: Rate this recipe! Ingredients
- 2 lbs brussel sprouts trim ends and cut in half
- 6 pieces bacon
- 2 1/2 cup cauliflower rice
- 1 cup full fat canned coconut milk
- 1 clove garlic
- 2 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1 teaspoon sea salt to taste
- 1/2 teaspoon fresh cracked black pepper to taste
- Cook bacon as directed on packaging until crispy then cut into bacon bits.
- Steam brussel sprouts for 5-8 minutes until soft, but not mushy. Then drain excess water.
- In a small sauce pan steam cauliflower rice in 1" water for 5-8 minutes until soft, then drain excess water. Blend cauliflower and ingredients for sauce in a high speed blender until smooth. Pour sauce into saucepan and simmer for 10 minutes (stirring on occasion).
- Add brussel sprouts and bacon bits into a skillet and top with cauliflower sauce. Serve right away or bake on 450F for 10 minutes to crisp the brussel sprout tops.
Crispy Veg Garlic Chicken Sheet Pan Meal
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Easy whole30 chicken and roasted veggie sheet pan dinner. Incredibly easy to make and loads of fresh garlic herb flavor! Can be made ahead, frozen, and served as leftovers!
Print Recipe Crispy Veg Garlic Chicken Sheet Pan Meal Easy whole30 chicken and roasted veggie sheet pan dinner. Incredibly easy to make and loads of fresh garlic herb flavor! Can be made ahead, frozen, and served as leftovers! Ingredients- 14 oz brussel sprouts sliced into quarters
- 2 medium sweet potatoes chopped into cubes
- 1 red bell pepper chopped into cubes
- 1/2 red onion chopped into cubes
- 6 cloves garlic minced
- 1/4 cup olive oil
- 1 teaspoon sea salt
- fresh cracked pepper to taste
- 1 1/2 cups cooked chicken breast cut into cubes, shredded, or sliced.
Rating: 4.8
You: Rate this recipe! Info Cook Time 50 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 5
Rating: 4.8
You: Rate this recipe! Ingredients
- 14 oz brussel sprouts sliced into quarters
- 2 medium sweet potatoes chopped into cubes
- 1 red bell pepper chopped into cubes
- 1/2 red onion chopped into cubes
- 6 cloves garlic minced
- 1/4 cup olive oil
- 1 teaspoon sea salt
- fresh cracked pepper to taste
- 1 1/2 cups cooked chicken breast cut into cubes, shredded, or sliced.
- Preheat oven to 400F.
- Toss all the ingredients together (except the cooked chicken breast) on a sheet pan with olive oil.
- Cook for 50 minutes on 400F. Toss and turn the veggies on occasion to prevent burning and ensure even cooking throughout.
- Once the veggies are cooked, add precooked chicken breast to the dish; either chicken strips, shredded, or cubed.
- Sprinkle with fresh thyme and serve, freeze, or store in the fridge.