Tonight I didn't have a lot of time to prepare dinner so I put together a quick, simple and easy meal. Hubby picked up a rotisserie chicken on his way home (a plain one that I sprinkled some paprika, sea salt and pepper on since hubby likes the skin). I roasted a pound of small fresh brussel sprouts and tossed them with some bacon left from Sunday's breakfast along with a splash of apple cider vinegar for a bit of zing. It was really delicious. I also served Black Pepper Cheddar Herb Biscuits leftover from Sunday's breakfast and "BOOM"...dinner was made! I have to confess that I loved the brussel sprouts so much that I put my biscuit back and had a second helping of brussel sprouts instead! Below is a picture as well as the super simple recipe for my brussel sprouts. Enjoy!
Roasted Brussel Sprouts Tossed w/ Bacon & Apple Cider Vinegar
1 pound fresh medium sized brussel sprouts, halved
2 to 3 tablespoons olive oil
1/4 teaspoon sea salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
2 to 3 strips of cooked uncured bacon, crumbled
1 to 2 teaspoons apple cider vinegar, or to taste
Preheat oven to 400 degrees F. Line a large baking sheet with foil. Place brussel sprout halves on the baking pan and drizzle with olive oil. Sprinkle with salt and pepper, to taste and toss to evenly distribute the oil and seasonings. Spread brussel sprouts out in a single layer and roast for approximately 20 minutes until browned and desired doneness. Slide brussel sprouts off of the baking pan into a large bowl and sprinkle with apple cider vinegar and toss. Top roasted sprouts with crumbled bacon. Serves 3 to 4.
***Note: The dark and crispy little loose leaves that fall off the sprouts are really delicious -- they are actually my favorite part of the roasted brussel sprouts -- make sure you try them!
These are the ramblings of a self-described wheat, grain and gluten-free “gourmet girl” that loves to cook and eat good food. I love creating and sharing recipes and photographing “beautiful food”. In July 2012, I eliminated wheat, grains and added sugar from my diet and rediscovered real, whole fresh foods again and effortlessly lost 65+ pounds. Join me in my wheat, grain and gluten-free journey. See how easy it is to enjoy grain free gourmet, one meal at a time! Welcome to my blog. Enjoy!
Tuesday, January 29, 2013
Simple Chicken and Roasted Brussel Sprouts w/ Bacon & Apple Cider Vinegar
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Thank you so much for your recipes. I began WB a short while ago and am feeling great. I made your autumn chili last week and hubby and I loved it so much that I made a double recipe this week and froze some. Last night I made your Chicken Scampi-ish and it was to die for.
I really think cutting out the wheat has cut my cravings and I am am able to stay on this way of eating so much easier than any other I have tried. Your awesome recipes gave me the final push to try WB and I am so grateful. :-)
Thanks again for your wonderful site.
Thanks so much Stacey! Glad you liked both the autumn chili and chicken scampi-ish too! You are right about the removal of wheat cutting down cravings -- it really does if you stick with it. I am so glad the recipes have helped you and thanks so much for letting me know -- it makes posting them all worthwhile! :-)
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