Maple Roasted Brussels Sprouts


These maple roasted brussels sprouts are so unbelievably good, and something about adding candied pecans and dried cranberries makes them seem more festive for the season. 


  • 2 pounds Brussels sprouts, trimmed and halved
  • 1/4 cup avocado oil (or oil of choice)
  • salt and pepper
  • 1/4 cup maple syrup
  • 1/4 cup red wine vinegar or apple cider vinegar
  • 3 TB butter
  • 1/2 cup candied pecans (optional) 
  • 1/4 cup dried cranberries (optional) 


  1. Preheat oven to 450.
  2. Toss Brussels sprouts and oil in large bowl and season with salt and pepper
  3. Arrange brussels cut side down on baking sheet and toast until softened and browned, about 25-30 minutes.  
  4. Meanehile, bring maple syrup to a simmer in a saucepan. Remove from heat and add vinegar to saucepan. Return to heat. Add butter and 1/2 tsp salt. Stir constantly for 3-4 minutes until glaze is bubbly and slightly thickened. 
  5. When Brussels sprouts have finished cooking, put them in a large bowl and toss with glaze. Transfer to serving dish and sprinkle with pecans and cranberries.  


3 ingredient, 5 minute Caramel Sauce with Paleo Option (and Caramel Apple Nachos)


Without a little self-control, I would probably drink this stuff by the bucket. It’s that good, and so easy to make. It only takes 3 simple ingredients that you probably already have. It’s delicious as an apple dip, over ice cream, by the spoonful, you name it. I like to drizzle it over sliced apples with melted chocolate and pecans to make deconstructed caramel apple nachos!


  • 4 TB butter
  • 1/4 cup pure maple syrup
  • 1/4 cup cream (use coconut milk for a non-dairy, Paleo alternative)


Bring all ingredients to a boil in a saucepan. Reduce to simmer and simmer for about 5 minutes, stirring frequently. Cool and serve. It will get thicker as it sits, and becomes very thick after being refrigerated. 


Roasted Parmesan Brussels Sprouts (and Copper Chef Giveaway!)


Enter the giveaway for a set of this beautiful Copper Chef cookware here!

Brussels sprouts have often gotten a bad rap, but they’re so simple and delicious if you cook them right!


1 pound brussels sprouts

2 TB avocado oil

2 tsp salt

1 tsp pepper

1/4 cup Parmesan cheese


1. Preheat oven to 400 degrees.  

2. Trim ends off Brussels sprouts and cut in half.  

3. Toss them in oil, salt, and pepper.  

4. Spread on baking sheet and bake for 20 minutes, turning once.  

5. Sprinkle with Parmesan cheese and return to oven for another 5 minutes. 


Creamy Tomatillo Avocado Sauce


When I picked up tomatillos for the first time at my local farmers market, I was inspired to turn them into this delicious, creamy sauce. It's great for dipping veggies into or putting on tacos (like on these fried avocado tacos!), and is so simple to make.


3 tomatillos, husked

1 avocado

1/4 cup sour cream

1 jalapeno, seeds removed

1/2 tsp garlic powder

1 tsp salt 


Fill a saucepan with about 2 inches of water and bring to a boil. Add tomatillos to pan, reduce heat and cover. Cook for approx, 5 minutes. Add all ingredients to a food processor and blend until smooth. 



Easy Blueberry Compote


Lately I've been putting berry compote on ALL the things...yogurt bowls, in place of jelly on sandwiches, waffles, pancakes, by the spoonful. Yum! Berries are naturally low in sugar, so they make a great replacement for sugary alternatives. This is almost too simple to be called a recipe, and takes minimal effort! 


Take 1 pound of organic frozen berries (or fresh when they are in season), put them in a pot with 2 TB maple syrup or raw honey, put the pot on the stove, and simmer for 20-30 minutes. If you have a lemon on hand, the juice from a lemon will help bring out the flavor even more. I know, I know, I’ve really outdone myself with this one. In my opinion though, the simpler, the better! It doesn’t have to be complicated!