A Brussels Sprouts Bacon recipe is as natural as peanut butter and jelly. Well, almost. In order to get that sweet and salty combination that we all love so much, I added figs.

Figs are something all Italians love. We love them mostly raw, just as is, not so pretty on the outside, but gorgeous on the inside.

I almost want to say and “as seen on instagram” where raw figs abound and tend to get lots of attention. You can almost plop a fig on any dish (even when it doesn’t make sense),  and people will get excited. Just check hashtag figs and you’ll see what I mean. While you’re there give me a follow. 

While figs look most amazing when raw, they taste so sweet and jammy when roasted. Just take a look at my roasted chicken with figs, one of my famous Fall dishes that rings in the cool weather.

When you take a bite of brussels with the bacon and a little bit of fig, you get a mouthful of diverse textures, a little sweet and a little salty. Very umami.

The brussels sprouts bacon recipe calls for bite sized brussels.

The trick here is to make sure your bacon is taken down to room temperature (even if that means microwaving it a minute or so), so it crisps up enough in the twenty minutes of roasting time. The brussels sprouts must be cut in half, or even possibly quartered if they are extra large. The figs are merely cut in half, and are the most cooperative of all.

Now just put it all together, spread out enough to make sure the brussels roast, and have at it, 400° F. for about twenty minutes.

I use this rectangular stone baking pan, my go to for almost everything roasted. Eventually it turns a beautiful black color. It crisps food well and cleans up easily.

Take a look at ten minutes and give it a stir. That’s it. It’s simple. I think this would go lovely with a roast chicken or some really boring boneless chicken breasts because it will wake them up. It will also be wonderful with pork chops, because in my world, in the Fall, pork rules.

You can play around with this dish by adding cubed sweet potatoes or cubed butternut squash to the mix before roasting. You can change out the figs with dried cherries or exchange the bacon for pancetta. It’s all about the sweet and salty!

Enjoy these brussels sprouts recipe with bacon and don’t forget the figs!

You may also like this bacon, brussels sprouts bacon recipe for pizza. Recipe here. 

Ten More Ways to Make Brussels Sprouts from Spinach Tiger

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Brussels Sprouts Bacon Recipe with Figs

A medley of bacon, figs and brussels sprouts for the sweet and salty perfect combination.

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• Preheat oven to 400 degrees F.
• 1 pound brussels sprouts
• 6 strips bacon sliced
• 1 pint fresh figs
• 1 teaspoon olive oil
• salt pepper to taste

Instructions

• Trim brussels sprouts and cut in half or quarters if very large.
• Slice bacon crosswise to 1/2 inch pieces.
• Slice figs in half.
• Toss brussels sprouts in olive oil. They should just glisten as bacon will yield fat.
• Arrange bacon, figs, and brussels in baking sheet, not crowding brussels sprouts.
• Roast for twenty minutes, turning at ten minutes.

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The post Brussels Sprouts Bacon Recipe with Figs appeared first on Spinach Tiger.

Yes we can.

Every year I envision remaking the American classic, and this year I think I’ve done it. Fresh green beans, fresh brussels, mushrooms, bacon, and parmesan cheese bring what transform a comforting but perhaps bland dish into something a little more umami.

The original green bean casserole was created by Dorcas Reilly who led the Campbell’s Soup team on a project to make an easy side dish with mushroom soup and green beans. Who could have ever guessed it would have such lasting power and take so many twists and turns with hundreds of revisions.

My version is fresher and keto friendly. I replaced frozen green beans with fresh, mushroom soup with cream cheese, and Pork Panko and shallots for the crispy onion topping. We also added fresh mushrooms and brussels sprouts.

Fresh green beans taste so much better than frozen, but require a little snipping, easily done with scissors. Unlike many vegetables, green beans taste better when cooked through, not grassy, but not to the point of mush. I taste my beans along the way.   

I used baby bella mushrooms, but you can use whatever you like.

Adding bacon, while not necessary, is a great addition.

Process for Healthy Low Carb Green Beans Casserole

I started with a full stalk of brussels, which are so easy to make. Simply snap off the brussels, wash, trim and cut in half. I microwaved for a mere three minutes to soften them up. On the the other hand, I boiled the green beans and sauteéd the mushrooms.

I wanted creaminess, but not as much as a can of soup, and added in cream cheese, with a little cream. It doesn’t  overwhelm the dish, but pulls it together.

Pork Panko is a product I recently started using, naturally grain and gluten free and it works.

Green Beans Almondine

Green Beans Mushroom Onion Tart

 More Thanksgiving Recipes from Spinach Tiger

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Green Bean Brussels Sprouts Casserole Keto Friendly

Reinvented Green Bean Casserole adding brussels sprouts, bacon, parmesan cheese and a surprise with pork panko (pork skins)

Course Side Dish

Cuisine American

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• This recipe contains Amazon affiliate links which earn a small commission but do not affect price.
• 2 pounds green beans
• 2 pounds brussels sprouts
• 3 pints mushrooms
• 1/2 pound cooked bacon crumbled
• 4 tablespoons cream cheese softened to room temperature.
• 1/4 cup heavy cream.
• 4 shallots
• 1 cup pork panko pork rinds breadcrumbs ORDER HERE
• 1/2 cup parmesan cheese

Instructions

• Preheat oven to 400 degrees F.
• Rinse brussels sprouts, trim ends, cut into quarters.
• Place brussels sprouts in microwaveable dish, with just enough water to cover bottom. Microwave for 3 minutes. Drain. Set aside.
• Trim green beans and cut into bite sized pieces. Boil until cooked (you can microwave).
• Drain. Set aside.
• Trim mushrooms, slice. Saute in butter.
• Add in green beans and brussels sprouts.
• Mix cream cheese with heavy cream.
• Add in cream cheese mixture. Stir until incorporated.
• Add bacon and half of the parmesan cheese.

Make Shallot Panko Topping

• Slice shallots thinly on medium low heat and soften in butter.
• Add 1/2 cup panko breadcrumbs onto the sliced shallots until the panko is golden.
• Top casserole with shallots mixture, remaining panko, remaining parmesan cheese .
• Bake for15 minutes or until Pork Panko is golden brown.
• Serve immediately.

This site contains Amazon affiliate links which earn a small commission but do not affect price.

The post Low Carb Green Beans Casserole with Brussels Sprouts and Bacon appeared first on Spinach Tiger.

These make a quick snack, lunch, or game day appetizer. If you are on the keto diet, this is especially for you .Let the rest of the crowd eat all the carbs. You can snack on yummy veggies like cauliflower, broccoli and brussels spouts wrapped in bacon.

The Best Low Carb Veggies for Air Frying with Bacon

These couldn’t be easier to make. All you need to do is cut your favorite veggies into bite sized pieces and wrap in a 1/3 piece of regular to thinly sliced bacon. The thicker bacon isn’t going to work as well. Ten minutes later you have this yummy bite.

The best lower carb veggies are brussels sprouts, broccoli, and cauliflower, because they can be easily trimmed to bite size pieces.

You could just choose to use one vegetable, but I think a variety is fun for parties.  You don’t need to season them and you really don’t need a dipping sauce.

Dipping Sauce

If you do, use my favorite mayonnaise from Better Body Foods which is so full of flavor and the healthier choice, made with avocado oil.  I added a scant amount of sugar free ketchup.  I like it so much I have a monthly subscription on Amazon.  It has the right amount of acid and zing that you’ll eat it with a spoon.

Using the Air Fryer for Bacon-Wrapped Veggies

I am very smitten with my air fryer. I was hesitant at first to invest in one, so I bought the Cosori smaller version and it works just fine. You can actually fit all of these in the picture in it.

How to Wrap Raw Veggies with Bacon

This is really quite simple. I like to dip the head of the veggie in a little olive oil and wrap 1/3 of a piece of bacon and close with a toothpick. You can prep up to this point and refrigerate until you’re ready to make and serve.

They will roast up rather nicely inside the the bacon. I was actually surprised how fast they cook in the air fryer and that the veggies were softened, but not mushy.

Bacon Wrapped Veggies are so Easy and Fast to Make

You do not have to pre-cook the vegetables before wrapping them in bacon.

You probably can do this in the oven just as easily, but the air fryer is a snap and so is the clean up. I set the temperature at 375 degrees F. for 10 minutes. Turn them half way. Your sizes may be different than mine, so check at 5 minutes to see if its time to turn over.

Net Carbs for Bacon Wrapped Brussels, Cauliflower and Broccoli

This is super easy and a very relaxed recipe, using 1/3 piece of thin bacon per bite sized piece of vegetable. The bacon has zero carbs and you can see how keto friendly this is using low-carb veggies.

• One cup of brussels sprouts is 5 net carbs.
• One cup of cauliflower is 3 net carbs.
• One cup of broccoli is 3 net carbs.

Have fun with this recipe. Don’t be afraid to try other veggies if you desire and let me know if you do.

More Keto Friendly Appetizers from Spinach Tiger

Air Fryer Bacon Wrapped Chicken Bites

Loaded Deviled Eggs

Pimento Cheese Deviled Eggs

Party Caprese Salad

Keto Crunchy Taco Cups

How to Pick Cheese for a Cheese Board

Cheesy Grain Free Pigs in the Blanket 

Popcorn Cauliflower

Shrimp Avocado Salad

Grain Free Sausage Balls

Chicken Wings with Aromatic Rub

Poached Lemon Dill Shrimp

Poached Shrimp with Olive Oil and Lemon Juice

Authentic Table Side Guacamole

Roasted Broccolini Wrapped in Prosciutto

Click here for 20 Keto Party Foods in One Place

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Air Fryer Bacon Wrapped Veggies

Broccoli, Cauliflower, Brussels Sprouts wrapped in bacon and made in an air fryer for a very delicious low-carb, keto snack or appetizer.

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 6 people

Equipment

• Air Fryer

Ingredients

• 1 cup cauliflower pieces
• 1 cup brussels sprouts, trimmed if large, cut in half
• 1 cup broccoli pieces
• 1 tablespoon olive oil
• 10 pieces bacon cut into three (more as needed)

Dipping Sauce

• 1/2 cup Better Body Foods Mayonnaise
• 1 tablespoon Sugar Free Ketchup

Instructions

• Trim all veggies and make sure they are bite sized.
• Cut bacon into three pieces
• Dip just the top of the veggie into the oil.
• Wrap bacon. Close with toothpick.
• Cook in air fryer at 375 degrees F. for approximately 10 minutes. Check at 5 minutes to turn over.
• You can also roast in oven at 375 degrees F. for 15-20 minutes. Turn half-way through
• Serve with your choice of dipping sauce or this sauce below.

Easy Dipping Sauce

• Mix mayonnaise and ketchup together.

Notes

You can prep these ahead and refrigerate for a few days, wrapped well in plastic. 

Then take out, let sit for 30 minutes to bring temperature up and proceed with cooking instructions.

The post Air Fryer Bacon Wrapped Veggies (Brussels Sprouts, Cauliflower, Broccoli) appeared first on Spinach Tiger.

How do I make a successful frittata?

I’m glad you asked. I posted this article on Everything You Need to Know about Frittatas and I highly recommend you give it a read. There are also links to fifteen frittata recipes, because I’m Italian and frittatas are a way of life.

We use frittatas to use up leftovers, to avoid turning to fast food, and sometimes to serve as a side dish, cut into a wedge.

How do I cook the brussels sprouts for a Brussels Sprouts Frittata?

This is so easy. You do have to trim off the stems, give them a good rinse, and then slice them with sharp knife or this easy mandolin. This should take about five minutes, the time it will take to microwave your purple potatoes. Give them a quick sautè.

When I think of Autumn, I think of brussels sprouts and I’m a bit serious with over 10 brussels sprouts recipes here.

I use purple potatoes because they have a low glycemic count and purple is so healthy, but you could use any potato you like, even sweet potatoes would work. You CAN leave the potatoes out if you don’t want the extra carbs. For me, it’s one of the carbs I embrace!

I use arugula because it doesn’t shrink to nothing in a frittata and I like it’s slight bitterness. Replace with spinach, chard, or kale if you desire.

Frittata 101 

Frittatas can seem like a mystery. How do you get that golden brown, perfectly cooked round omelette that cuts into wedges? I’m Italian so this is second nature for me. I grew up eating the classic asparagus or zucchini frittata wedge as a side dish. I never saw frittatas anywhere else, but a lot has changed since then.

Frittatas are now a part of the American brunch menu and enjoyed everywhere.

How Many Eggs for a Frittata?

I used 8 eggs and a 10 inch non-stick pan. I love Oxo’s Egg Beater that disconnects into two parts, making cleaning and storage easy.  You do still have to use some oil. Avocado or olive oil is fine and you can add a little bit of butter if you like. This will yield six to eight wedges. The best way to loosen the underneath and let the egg mixture run under (the trick to a stovetop frittata) is the right spatula. This omelet turner from Oxo is a life changer. (Amazon).

Frittatas: breakfast, lunch, dinner or a side dish. 

I grew up eating frittata wedges as a side at dinner. I evolved into making frittatas as the weekend brunch item or as a quick lunch. This is the beauty of taking eggs and anything you have left over and making an easy, delicious, nutritious meal. I wrote all about frittata making at this post below.

Frittata 101: Everything you need to know with 15 Frittata Recipes.

My Top Brussels Sprouts Recipes

Enjoy this brussels sprouts frittata and make it your own.

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Brussels Sprouts Frittata with Purple Potatoes

How to Make a Frittata from stovetop to Oven.

Course Breakfast, Brunch, dinner, lunch

Cuisine Italian

Keyword Frittata, Purple potatoes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Equipment

• Oxo Omelet Spatula
• Non Stick Pan
• Egg Beater or Whisk

Ingredients

• 1 tablespoon butter
• 1 tablespoon avocado oil (or olive oil)
• 1/2 cup shaved brusselsl sprouts or sliced thinly
• 4 purple potatoes
• 2 tablespoons cheese Manchego or White Cheddar
• Handfull arugula
• 1/2 teaspoon salt or to taste
• 1/2 teaspoon black pepper or to taste
• 1 tablespoon shallot (or red onion) finely diced
• 8 eggs See notes

Instructions

• Preheat oven to 375 degrees F.

Prepare Purple Potatoes

• Clean potatoes, microwave potatoes for about five minutes until softened. You can skip the micorowave, slice thinly and sautè until softened. I don't remove the skins, but you can if you want.

Prepare Brussels Sprouts

• Clean brussels well to get out any dirt. Trim off bottom. Either use mandolin or sharp knife to slice thinly.

Make Frittata

• Beat eggs with salt, pepper. Set aside, and cook vegetables first.
• Heat pan to medium high. Add butter and oil to hot pan.
• Reduce heat, add brussels sprouts and potatoes, and cook until softened.
• Add in arugula.
• Add beaten eggs. Using a large spatula, allow the eggs to run under the frittata mixture. Keep lifting and moving the mixture. Once you have no more runny eggs, and the remains to be cooked, put in oven for about 5 to 10 minutes. You want to make sure you don't see any runny egg mixture.
• Cut into wedges and eat hot or at room temperature.

Notes

The amount of eggs you use will depend on how big your pan is. I usually use a ten inch pan and do 8 eggs. You can do 6 eggs or you can increase pan size and do 12 eggs 

The post Brussels Sprouts Frittata with Arugula, Purple Potatoes, Manchego appeared first on Spinach Tiger.

This is the perfect salad to bring to a party or serve with a rich or fatty meat, and it can be made in advance.

To add a bit of heft, I added in some kale, which gives a beautiful darker green contrast.

To add a bit of sweet, I added in some gala apple. You can make this more tart by adding in a granny smith apple.

To add a change in texture, I added in some golden raisins. You can skip this or replace with cranberries or dried cherries. If you want to skip the sugar, you can skip the dried fruit.

To add more flavor and crunch, I added in some toasted almonds. You can change the nut to pistachios, hazelnuts, or even peanuts.

To make this exciting, I added in shaved pecorino romano, adding saltiness and tang.

The important part of this recipe is shaving the brussels or using a very sharp knife to slice the brussels quite thin. I use this inexpensive mandolin from OXO to do the job. Be careful though and use the holder.

The other important part is the acidic vinaigrette. This you need to keep.

The Pros of a Shaved Brussel Sprout Salad

• You can make it ahead and dress it ahead.
• You can take it to a party or potluck. It keeps its crunch.
• It brings a balance to fatty meats.
• It’s delicious.
• It’s a super food salad.

Play around with Shaved Brussel Sprout Salad

• You can leave dried fruit out for a keto/low-carb choice.
• Change the nuts to pistachio, walnut or peanuts.
• Add pomegranate for a holiday twist.
• Add goat cheese instead of pecorino.

More Salads with Brussel Sprouts

This is not the first time I put brussels sprouts into a salad with kale. This recipe makes the brussels sprouts the star, but here’s a winter kale salad with a smattering of brussels sprouts where kale is the star,  and walnut vinaigrette, which would also work well here.

Here’s an apple and brussels salad with pancetta and corn bread croutons.

One of the best salads I ever made that is slightly more complicated is this red beet pesto and brussel sprout salad.

More Brussels Sprouts Recipes from Spinach Tiger

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Brussels Sprout Salad

A salad of shredded brussels sprouts, apples, almonds, kale.

Course Salad

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 1 pint brussels sprouts cleaned sliced thinly
• 1 apple sliced into apple sticks
• 1/4 cup toasted sliced almonds
• 2 tablespoons golden raisins
• 1 cup chopped kale
• 1/2 teaspoon sea salt OR to taste
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons shaved pecorino romano cheese

Apple Cider Vinaigrette

• 1 teaspoon dijon mustard
• 1 tablespoon apple cider vinegar more as needed
• 6 tablespoons extra virgin olive oil

Instructions

• Wash and trim brussels sprouts.
• Cut thin strips cross wise.
• Cut apples into strips. Gala is a good choice, doesn't brown.
• Toss brussels sprouts and apples with vinaigrette.
• Take the thick rib out of the kale, if using Lacanato (my choice). Chop into bite sized pieces.
• Toast almonds in oven for four minutes.
• Mix shaved brussels sprouts, apples, raisins, kale, and almonds.
• Toss with just enough vinaigrette
• Add shaved Pecorino Romano Cheese
• Season with salt and pepper

The post Shaved Brussels Sprout Salad with Apple Cider Vinaigrette appeared first on Spinach Tiger.

I’m reposting this because it’s an easy way to use chicken and your grill while social distancing. Use any kind of potato; I’m using purple, as we love them.

Grilled Chicken Kabobs is that wonderful dish the whole family can help prepare. Much of this can be prepped the night before. You can cut the chicken into 2 inch pieces, semi-cook the brussels and potatoes.

Once prep is finished, these go on the grill for about 7 to 9 minutes.  I use a quality extra virgin olive oil before and after with a big squeeze of lemon. As soon as the grilled chicken kabobs come off the grill, they get a nice drizzle of olive oil, a squeeze of lemon and sprinkling of fresh crumbled feta cheese. This could be the time to add another sprinkling of fresh herbs.

Grilled Chicken Kabob Recipe with Herbs, Lemon and Feta Cheese

This grilled chicken kabob recipe will do well with an herb like thyme, rosemary, herbs de provence or even za’atar. I usually have fresh thyme and rosemary all year on my porch and like to use those whenever possible.

Not all chicken is created equally, and I prefer air-chilled versus water chilled, whenever possible. If you are near a Whole Foods and have Amazon Prime, they often have air-chilled on their special. Sometimes its whole chickens; chicken pieces on the bone or boneless breasts. They usually promote one type at a time, and I will stock up.

There was a time we didn’t like boneless chicken breasts because chicken on the bone is tastier, but when the chicken is quality chicken and not over-cooked, it can make the most delicious and family friendly meal.

How to Make Grilled Chicken Kabobs: Questions You May Have

Which skewers to use to make grilled chicken kabobs recipe?

You can use bamboo skewers, but soak them in water for an hour first to prevent burning. If you don’t have time for that put foil on the edges.

You can use metal skewers which are reusable.

How High Should the Heat Be?

Grill directly on heat that is about 400 degrees F. Grilled Chicken Kabobs are best grilled hot and fast. The veggies in this recipe are par-cooked and you don’t want to over-grill the chicken. You can also bake these in the oven at 400 degrees for 15-20 minutes.

What If I can’t get Brussels Sprouts or Purple Potatoes?

Use whatever vegetable you like. Purple potatoes can be substituted with smaller white potatoes. I like the purple potatoes  for these reasons in this post, and because they are just the right size, adding a nice color.

A lot of people put peppers and onions on kabobs. It might surprise you that those aren’t my favorite for kabobs because they don’t tend to cook enough, and I don’t like crunchy peppers. I also avoid putting citrus right next to meat.

What Herbs or Spices Work with the Grilled Kabob Recipe?

I love herbs de provence and za’atar for chicken recipes like these. If you want to use a single , rosemary, thyme, or oregano works well here.

If you’re new here, welcome. Please subscribe to the blog and follow me on instagram.

Take some time to browse through the categories. There are lots of paleo and keto friendly recipes that have been kitchen tested and are easy to make.

More Paleo, Keto Friendly Chicken Recipes from Spinach Tiger

Chicken and Asparagus with Lemon and Pistachios

Low Carb One Pan Chicken with Cauliflower Rice

Low Carb Chicken Picatta with Lemon

Chicken Za’atar with Charred

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Grilled Chicken Kabob Recipe with Potatoes, Brussels Sprouts, Feta

Easy Grilled Chicken Kabobs, paleo friendly.

Course Entree

Cuisine Mediterranean

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 1 pound of boneless chicken
• 2 cloves garlic crushed
• Olive oil
• Brussels Sprouts
• Purple Potatoes
• 2 lemons
• herbs de provence
• salt
• pepper
• 2 tablespoons crumbled feta cheese

Instructions

• Cut chicken into cubes.
• Put in bowl with olive oil, garlic and juice of half lemon.
• Season with salt , pepper and marinate at least one hour. I will usually marinate about six hours.
• Prepare skewers. If using bamboo skewers, soak in water for one hour. If you don’t have time wrap tips in foil.
• Trim and cut brussels sprouts. Microwave in a little bit of water for two minutes.
• Cut potatoes in half. Microwave for 3-5 minutes with a tiny bit of water.
• Heat grill to approximately 400 degrees. If using the oven, preheat to 400 degrees f.
• Skewer chicken, potatoes, brussels sprouts. Don’t push too tightly together. Drizzle olive oil and a squeeze of lemon juice.
• Grill for 4 to 5 minutes, turning in between. As soon as chicken reaches 165 F. internal temperature, remove.
• Place on plate. Drizzle again with olive oil, a lemon squeeze. Serve with a sprinkling of feta cheese.

The post Grilled Chicken Kabob Recipe with Potatoes, Brussels Sprouts, Feta appeared first on Spinach Tiger.

I make a lot of frittatas and until a few years ago, I always made them on top of the stove, the way my family made them. Then I discovered they could be baked. The best discovery, however, is that they can be made in a sheet pan.

Most of my frittatas are vegetarian frittata recipes, using ingredients such as sweet potatoes, white potatoes, yellow squash, yellow peppers, spinach, kale and green olives, or green peas.

I got the idea for the sheet pan frittata recipe at a VIP opening party of a local upscale Italian restaurant. The chef had placed little squares of asparagus frittata for a on a pretty serving plate, a perfect vegetarian frittata recipe.

It was one of the few high protein, low carb choices.  I ate my share and tucked away the idea.

When Jeni of Jeni’s Ice Cream came to Nashville and invited me to a special potluck brunch for influencers, I knew that most people would bring something sweet and pretty.  I opted to try out a vegetarian frittata recipe of sweet potato, arugula brunch like I made here, only in sheet pan frittata style, which is pretty in its own right.

I was nervous that no one would eat it, but the foodies, bloggers, and instagrammers didn’t leave a single bite. By the way check out this beautiful milk glass cake plate. I got this from my best friend for Christmas, as I’m a collector and everyone knows my favorite color is white. (I know, white is really not a color).

I put that sheet pan frittata in the back of my mind, and thought “great idea for a holiday blog post.” That post never happened, and if you’re a blogger, you’ll understand there are many theoretical blog posts that never hit the page or show up sometimes years later than planned.

My sweet potato, brussels sprouts frittata is only months late, but it’s here, squares and all.

Now don’t limit yourself to these ingredients. Take a look at all my frittatas in the link below, or make your own. This one is dairy free, paleo, and Whole 30 compliant. It’s January! I know you’re looking for healthy eats.

Use a Quarter Size Sheet Pan for a Sheet Pan Frittata

I used this sheet pan, which is a smaller size than a cookie sheet or jelly roll pan.

This sheet pan frittata could also be divine with hash browns, shallots and bacon. Or perhaps sweet corn, sausage and scallions. I could go on and on with ideas, and I’m sure you can too.

Feel free to expand and use your own favorite ingredients, but also note how pretty it is when you use shredded or spiraled sweet potatoes.  I bought my kitchen a spiralizer for Christmas and put it to good use in this recipe. I can’t believe it took me this long to get this tool, that I now use every day.

The exciting thing about this sheet pan frittata is how it extends to brunches, parties, potlucks and gives people a healthy, yet delicious alternative.

If you’re eating bread, frittata makes the best sandwich, so do set out some small, crusty rolls with this.

More ideas for a Sheet Pan Frittata or a Vegetarian Frittata Recipe.

Frittata made with spaghetti and broccoli. 

Sage Sweet Potato Frittata

Spinach Mushroom Frittata

More Frittata Recipes from Spinach Tiger

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Sheet Pan Frittata with Sweet Potato and Brussels Sprouts

Frittata made in sheet pan is perfect for parties and potlucks.

Course Egg Dish

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 16

Author Angela Roberts

Ingredients

• 1 large sweet potato peeled
• 9 ounces brussels sprouts sliced very thin
• 1 dozen eggs
• olive oil coconut oil or avocado oil
• parchment paper
• sheet pan
• spiralizer or julienne peeler
• salt
• pepper

Instructions

• Saute shaved brussels sprouts in olive oil or butter. Set aside.
• Using a spiralizer or julienne peeler, shred the raw sweet potato. Saute in butter, olive oil, coconut oil until on low heat until cooked through.
• Beat eggs and add 1/2 teaspoon salt and approximately 1/4 teaspoon black pepper.
• Generously oil pan, even if you use parchment paper. If using parchment paper, butter it before adding the eggs, as the protein will stick in the oven.
• Arrange vegetables and pour eggs into pan.
• Bake for 10-15 minutes until set in middle at 375.

The post How to Make a Sheet Pan Frittata appeared first on Spinach Tiger.

Hale Kale the Gang’s All Here. The gang of 5,222, 000 recipes for kale salad that is, four of which are mine.

Why should I bring you another one?

Answer 1: I understand kale, and kale must be understood to taste good.

Kale salads can go very very wrong. I’ve had plenty of $9 bad kale salads in upscale restaurants. I know what it takes to make them go right. Kale needs dressed up to taste balanced so I almost always bring in fruit and nuts.

This kale salad helps with winter blues because it has ingredients that are especially good for your brain like blueberries and walnuts.

Blueberries contain anthocyanins, and are considered a super fruit for the brain, which you can read about in this article. 

Pomegranates are only super healthy as everyone knows by now, (if not, read this), and they give a nice sweet, juicy crunch and add brightness which helps to balance the fat and the fibrous texture of the kale.

Shredded brussels sprouts, another super food with very similar benefits as kale, adds a burst of light green, and make up about 20 percent of the salad, but you could go as high as 50% or even more and make this same salad.

Walnut oil is high in Omega 3 Fatty Acid and makes a wonderful wintery vinaigrette.

Answer 2: The nutritional value of kale is nearly epic in the greens business. 

There are many vitamins and nutrients in kale, but the overwhelming vitamins are A, C, K  as each cup is 34 calorie cup is over 100% of the RDA.

Thus, kale is one of the most nutrient dense foods in the world.

Nutritional Value of Kale

Each cup has 34 calories, 6 grams of carbs with a high fiber content.

Why I am So Crazy to Insist You Eat Kale

The list for the health benefits of kale is growing including it’s fight against several cancers, especially the very deadly colon cancer.

I am not a doctor, nor am I a nutritionist, but I have common sense and food plays a major role here in the prevention of cancer due to organosulfur compounds known as glucosinolates. This is just as much over my head as maybe it is to you, but it’s important to me to control what I can with what I choose to eat.

I have lost two best friends to colon cancer (both members of my wedding party) and the husband of a good friend is back in surgery today. If you’re a praying person, his name is Jeff. 

This is serious business, but my wish is to make healthy eating a joy.

I like kale for a few other reasons. 

It’s one of the better make ahead salads. In fact, you can put your dressing on in the morning and take it to work for lunch. This salad is best made ahead, because the vinaigrette helps to break down the fibers in the kale.

It’s great for weight loss without starvation. Your body knows kale is nutrient dense and high in fiber, thus, even on a lower calorie regimen, you are getting your nutrition.

 This salad is particularly good for your brain and your focus, as blueberries and walnuts are particularly good power foods.

I promise you that this is a good salad, good enough for every day, for specials days and that it will disappear.

It can be fortified with extra protein by adding red quinoa as I did here, or salmon as I did here or here.

There are two main types of kale. I prefer the lacinato kale, also known as Tuscan kale or dinosaur kale, but I will eat the curly kale when I pick it myself at my friend’s farm.

What You MUST DO When Making this Kale Winter Salad.

• Taste for salt.
• Taste for acid.
• Dress ahead.
• Remove fibrous stems.
• Chop finely.
• Eat Plenty

Sweet Potato Kale Apple with Warmed Honey Mustard Vinaigrette

Tuscan Kale Salad, Raisins, Almonds, Pecorino, Lemony Dressing

Chopped Kale with Toasted Almonds

Kale Salad with Cider Maple Vinaigrette

More Kale Salads

More Salads from Spinach Tiger

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Kale's Winter Salad with Walnut Viniagrette

A winter's kale salad with pomegranite, shaved brussels sprouts and walnut viniagrette.

Course Salad

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 1 bunch kale
• 4-8 brussels sprouts depending on size and your decision
• 1 pomegranate
• 1/4 cup toasted walnuts
• salt
• pepper

Walnut Vinaigrette

• 1 tablespoon dijon mustard
• 3 tablespoons good balsamic vinegar or champagne vinegar
• 3 tablespoons walnut oil
• 3 tablespoons olive oil or use all walnut oil
• squeeze of lemon

Instructions

• Wash, dry and trim kale, removing stem. Finely chop to about one inch pieces.
• Wash dry and holding the end of the brussels sprout, slice thinly.
• Roll pomegranate on counter to all sides, slice through skin and remove arils.
• Toast walnut for approximately five minutes at 375 degrees. Chop coarsely.
• Toss kale and brussels sprouts with vinaigrette.
• Add pomegranate and nuts.

walnut vinaigrette

• Mix mustard and vinegar together until well incorporated.
• Slowly add oil.
• Season with salt and pepper.
• Add lemon if you need more acid.

Notes

Notes for Substitutions
Replace pomegranate with blueberries and apples.
Replace walnut oil with olive oil.
Replace walnuts with pumpkin seeds.

The post Kale Winter Salad with Walnut Vinaigrette appeared first on Spinach Tiger.

Brussels Sprouts and Bacon Homemade Pizza is amazing.It has whatever it is that keeps brussels sprouts lovers, well brussels sprouts lovers. As far as bacon, I need to say nothing, except feel free to change this up with pancetta.

I’m not a fan of red tomato sauce on pizza. I know that sounds crazy, and I may make an exception to this for a pepperoni pizza if I’m in the mood for that. Most of the time I like fresh vegetable or fruit combinations and not a ton of cheese.

You can put as much cheese as you like, I like to just make sure most of the brussels sprouts are covered. Add a few on top just to get that crispy brussels sprouts thing going.

I might add this as an option: Before you put the brussels sprouts on, add a layer of fig jam or apple jelly for a little surprise sweetness. Be bold, you might even go with something cherry or berry.

This is the pizza everyone loves and fights over the last piece!

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Brussels Sprouts and Bacon Pizza Video

Brussels Sprouts and Bacon give a sultry spin to this unique pizza.

Course Pizza

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2

Author Angela Roberts

Ingredients

• Pizza Dough enough for 2 10-inch pizzas
• 20 brussels sprouts
• 2 shallots diced
• 1 clove garlic minced
• 6 strips bacon cooked, cut crosswise
• salt
• pepper
• Course corn meal

Instructions

• Preheat oven to 450-500 degrees F.
• Heat cast iron griddle or baking stone for twenty minutes.
• Sprinkle pizza peel with corn meal (or use parchment paper and corn meal). The corn meal helps prevent dough from sticking.
• Thinly slice brussels sprouts, holding onto the stems.
• Saute brussels sprouts, garlic, shallots in 1 tablespoon olive oil, until wilted.
• Put brussels sprouts mixture on dough.
• Top with mozzarella cheese.
• Top with bacon.
• Bake for 8-10 minutes, on lowest rack of oven.

The post Brussels Sprouts and Bacon Pizza Video appeared first on Spinach Tiger.

Fall is salad season. I know you might be thinking summer takes all when it comes to salads, but think about the kinds of ingredients you can put into a salad.

Brussels Sprouts. Yes, you eat them raw.

Apples. You know you have to wait for Fall to get the fresh, crispy apples.

Walnuts.

Maple. This is the key ingredient in the vinaigrette and ushers in this season well.

Corn Bread Croutons. Doesn’t corn bread start to remind you of corn bread dressing, comfort food and cozy blankets?

My only problem is that there are equal amounts of apples and brussels sprouts and I didn’t know what to call this.

This is an apple salad with Brussels sprouts. It’s also a Brussels Sprouts salad with apples.

In other words, they both play a major role here and I’ve used equal amounts. While apple and Brussels sprouts fight it out, the real star of this salad is the corn bread croutons, and if that’s not enough excitement, add crispy pancetta and a maple vinaigrette.

I cannot imagine anyone not loving this salad. And just so you know you can even roast all of it, if you don’t want to eat it raw. I tried it both ways and it just depends on the mood I’m in.

This is the salad that could change your Fall holidays.

You might also check out this nearly legendary Autumn Kale Salad, which I call the perfect pot luck salad.

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Apple Brussels Sprouts Salad with Corn Bread Croutons

A salad of shredded brussels sprouts, apples, pancetta and corn bread croutons with a maple vinaigrette.

Course Salad

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 1 pint brussels sprouts cleaned sliced thinly
• 1 apple sliced into apple sticks
• 2 ounces pancetta chopped in small pieces
• 1 piece of corn bread cut into cubes
• handful of roasted walnuts cut into small pieces
• !Maple Dressing here

Instructions

• Wash and trim brussels sprouts.
• Cut thin strips cross wise.
• Cut apples into strips. Gala is a good choice, doesn’t brown.
• Saute pancetta until crispy in a frying pan. Set aside.
• Cut corn bread in cubes and bake in oven for 4 to 5 minutes. You can roast the walnuts at same time.
• Toss brussels sprouts and apples with vinaigrette.
• Add pancetta, walnuts and corn bread croutons.

The post Apple and Brussels Sprouts Salad with Pancetta and Corn Bread Croutons appeared first on Spinach Tiger.