Tag Archives: brussels sprouts

Roasted Brussel Sprouts with Maple Syrup and Apples

This delectable vegan & gluten free recipe for Maple Roasted Brussel Sprouts & Apples is the perfect side dish for Thanksgiving, Christmas or a fall dinner party!

Maple Roasted Brussel Sprouts & Apples Recipe

It’s day five & the last day of “Thanksgiving Week” on WhitneyBond.com!

While I certainly couldn’t pick a favorite between all of the recipes this week including Slow Cooker Sweet Potato Stuffing, Oven Roasted Turkey with Cranberry Jalapeno Relish, Baked Sweetpotato & Three Cheese Dip, Cranberry Apple Sangria, and this recipe for Maple Roasted Brussel Sprouts & Apples, my boyfriend made his favorite immediately known, and it was this recipe for brussels sprouts.

Read the full post here!

Portobello Mushroom & Brussels Sprouts Casserole

This portobello mushroom & brussels sprouts casserole is a fresh, healthy, gluten free alternative side dish to the traditional green bean casserole.

Portobello Mushroom Brussels Sprouts Casserole

It’s officially “Thanksgiving Week” on the blog!

Two weeks from today, the actual week of Thanksgiving will be here and I want to make sure you’re prepared with some delicious new recipes for the big feast!

Read the full post here!

Cranberry Brussels Sprout Stuffed Acorn Squash

Brussels sprouts are roasted with cranberries and pancetta then stuffed in squash for the perfect gluten free, winter stuffed acorn squash recipe!

Brussels Sprout Stuffed Acorn Squash

I made this recipe last week and couldn’t wait to share it with all of you! Between the craziness of holiday travel, parties and family activities, I’m just getting the chance to share it!

Consider it a belated Christmas present from me to you!

Read the full post here!

Roasted Chicken with Brussels Sprouts and Potato Hash

Flavorful roasted chicken is paired with a brussels sprouts and potato hash in this easy, comfort food recipe, perfect for fall!

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Welcome to Part II of “Chef Inspired Dishes” with Dustin Beckner of Quality Social!

Yesterday I introduced the Vegetarian Barley Stuffed Squash. Today I have a recipe for Roasted Chicken with Brussels Sprouts and Potato Hash.

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This dish had so much flavor, I couldn’t put my fork down after I finished photographing it at Quality Social!

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Ingredients

Begin cooking the marinated chicken breasts in a cast iron skillet, then add 2 tbsp of cubed butter.

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Cook for 8-10 minutes, then flip.

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Cook the other side for 8-10 minutes then place into a 350°F oven to finish roasting for an additional 10 minutes.

While the chicken is roasting, prepare the vegetables by heating the olive oil in a skillet then adding the potatoes and brussels sprouts.Cook for 3-5 minutes then add the pancetta and 1 tbsp butter.

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Cook for 2-3 minutes then add the chicken stock and cranberries. Cook until most of the liquid is absorbed and the potatoes are tender.

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Place the vegetables on a plate and top with the chicken, sprinkle with lemon zest.

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A delectable dinner made in about 30 minutes!

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Check out Chef Dustin’s version at Quality Social!

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He used a bone-in chicken breast with skin which gave it that nice crisp brown on the outside.  I used a boneless, skinless chicken breast, but either would work!

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5 from 1 vote
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Roasted Chicken with Brussels Sprouts and Potato Hash

Flavorful roasted chicken is paired with a brussels sprouts and potato hash in this easy, comfort food recipe, perfect for fall!

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 people
Calories 883 kcal
Author Whitney Bond

Ingredients

Instructions

  1. Place the marinated chicken breasts in a cast iron skillet on the stove over medium high heat, then add 2 tbsp of cubed butter.

  2. Cook for 8-10 minutes, then flip.
  3. Cook the other side for 8-10 minutes then place into a 350°F oven to finish roasting for an additional 10 minutes.

  4. While the chicken is roasting, prepare the vegetables by heating the olive oil in a skillet then adding the potatoes and brussels sprouts.

  5. Cook for 3-5 minutes then add the pancetta and 1 tbsp butter.

  6. Cook for 2-3 minutes then add the chicken stock and cranberries. Cook until most of the liquid is absorbed and the potatoes are tender.
  7. Place the vegetables on a plate and top with the chicken, sprinkle with lemon zest.