Roasted Brussels sprouts with bacon and quinoa is the perfect healthy side dish to pair with chicken or steak. Only 10 minutes to prep and cooks in less than 25 minutes for dinner!
I can’t even tell you how much I appreciate easy recipes right now. I’m trying this new thing called minimalism. I’m making up my own definition for it: get rid of the crap in your life, and keep only what is essential to happiness.
I’ve found myself stressing out about way too freakin’ much. And running around doing ALL the things, instead of taking care of myself. That includes physical activity and making sure I’m eating right. I’ve been doing okay on the food front, but I could be better. I’ve also been lazy AF. And that needs to stop.
It STARTS with easy. Easy things seem doable and make me less of a stressed out nut job. Easy recipes. Easy workouts. I’m even getting rid of all the dumb things in my closet that I never wear (or promise myself one day I’ll wear/fit into it) so getting dressed for the day has become easier.
Let’s go back to the easy recipes thing. I used to be an overachiever. Okay, let’s face it. The reason that I’m going out of my mind is because I’m still an overachiever. But now, I’m finding ways to make my life easier, while still feeling pretty awesome. This even applies to food. Years ago, I’d make some pretty elaborate recipes in the name of health. They seemed easy when I didn’t have a full-time job or a kid. (Or a husband or a house to maintain or a two hour a day commute for that matter). I’d lollygag in the kitchen and brag about how healthy living is sooooo easy, all you have to do is put some effort into it.
I don’t have much time for effort anymore. I’m sticking with the easy stuff that I know works to get me to eat healthy. There are no more flourless mug cakes or meatloaves that involve pureeing onion and pounding crackers or breadcrumbs. Because OMG, I just can’t.
Trusty recipes like roasted Brussels sprouts are way more realistic. I’m still doing a little bit of food prep, like cooking quinoa (because that is insanely easy). And then I’ll chop up some veggies, put them in the oven, then toss it and serve. It looks fancy and it tastes delicious. And can also be done while making faces at your daughter so she stops crying because you left her 3 foot must-have-you-near-me bubble.
Whew! That felt great.
Now, shall we roast some veggies?
Roasted Brussels Sprouts with Bacon and Quinoa
Yield 4 servings
- 40 Brussels sprouts (around 1.5 pounds)
- 6 strips bacon
- 1 T extra virgin olive oil (EVOO)
- 2 cups quinoa, cooked
- 1/4 teaspoon garlic salt
- salt and pepper to taste
- 1/2 teaspoon chili powder (optional)
- Preheat oven to 425 degrees.
- Coat a baking sheet with non-stick spray.
- While oven is preheating, prepare the Brussels sprouts. Chop off ends if necessary, and cut in half down the stem. Lay Brussels cut face down on sheet. Drizzle with EVOO. Sprinkle with salt and pepper to preference.
- Slice up bacon into 1/4 inch thick pieces. Sprinkles over Brussels sprouts.
- Roast for 25 minutes.
- Remove from oven and let cool slightly. Toss in a bowl with quinoa, a drizzle of olive oil, garlic salt, and more salt pepper to taste.
Serving Size 1/4 recipe
Amount Per Serving
% Daily Value
Total Fat 10.6 g
Saturated Fat 2.3 g
Unsaturated Fat 7.1 g
Cholesterol 13.5 mg
Sodium 552.5 mg
Total Carbohydrates 36.9 g
Dietary Fiber 9.8 g
Sugars 4.2 g
Protein 15.1 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.