paleo saturdays | roasted brussels sprouts


Jamieson is on our social media and online community team, a registered holistic nutritionist and a passionate runner. As well, she's a local improv comedian, which is super rad.

We asked seven Paleo enthusiasts for their favourite recipe, and we’ll be sharing them all right here, one every Saturday morning, until we’ve got a new, super tasty dish to make every day of the week. And we should give you the heads up: recipes this good make make eating like a caveman seem more gourmet then barbaric, but eat with your hands anyways (we won’t tell).

Nicolas Andersen is originally from Montreal, Quebec, but now lives in BC and is a team lead for our guest education centre. He also has a pretty wicked sense of humour, but don’t tell him I admitted that. He’s grown to love this recipe for Roasted Brussels Sprouts because it’s “hardy and packed full of nutrients, with heaps of different textures and flavours. This recipe made me reconsider the little green devils.”

• 12-20 Brussels sprouts
• 2 apples, diced
• 2 medium onions, sliced
• 1 cup frozen cranberries
• 1 cup walnuts
• 1/2 cup apple cider
• 6 bacon rashers (optional)

Preheat oven to 350F. Place all ingredients in oven-safe dish and mix well. Roast for 90 minutes to two hours or until sprouts have nicely browned edges. Then eat the heck out ’em!


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