pumpkin seeds

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!

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Fall Quinoa Salad

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The weather here in New Jersey has been absolutely perfect. Mid-sixties, still warm but not too warm, and bracing for the chunky sweat weather on the horizon. It’s getting me all excited for my favorite fall flavors and recipes which brings me to this delicious throwback - a cozy quinoa salad packed with some of the best fall flavors and a little goat cheese to pull it all together. It’s just so good and the perfect easy meal or side for any day of the week or maybe even a football Sunday or pumpkin carving party!

Here’s What You’ll Need:

  • 1 small butternut squash, peeled, de-seeded, and cubed

  • 8 oz cooked quinoa

  • 1/2 cup spinach, chopped

  • 1/4 cup goat cheese crumbles

  • 2 tbsp pepitas (pumpkin seeds)

  • 2 tbsp dried cranberries

  • 1 tbsp apple cider vinegar

  • 1 tsp EVOO

  • Sea salt and black pepper to taste

Instructions:

  1. Toss the butternut squash with ~ 2 tbsp avocado oil, sea salt, and black pepper and roast at 425 for about 20-25 minutes.

  2. In a large bowl, mix together the quinoa, butternut squash, spinach, goat cheese, pepitas, dried cranberries, apple cider vinegar, EVOO, and sea salt and black pepper to taste.

  3. Serve and enjoy!

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