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Roasted Brussels Sprouts With Balsamic BLISS

Submitted By: Dana Linn Bailey


PREP TIME: 15 minutes
COOK TIME: 35 minutes


For The Sprouts:
  • 3 cups Brussels sprouts (use less or more as needed)
  • 2-3 tablespoons olive oil
  • Cooking Spray
  • Salt and pepper to taste
For The Squash or Sweet Potatoes:
  • 1 1/2 lb butternut squash peeled, seeded, and cubed into 1-inch cubes 
  • 2 tablespoons olive oil
  • Ground cinnamon to taste
Other Ingredients:
  • 2 cups pecans
  • 1 cup dried cranberries (I eyeball this measurement)
  • 2-4 tablespoons Balsamic GLAZE (add more as needed)


Brussels Sprouts and Butternut Squash/Sweet Potatoes

  1. Preheat oven to 400 F.  Lightly grease a baking sheet with olive oil or cooking spray.
  2. Cut all the Brussels sprouts in half. 
  3. In a bowl, combine cut Brussels sprouts, 2 tablespoons of olive oil, and salt and pepper to taste. Toss them around.
  4. Place onto a baking sheet cut side down (place them on one side of the baking sheet to make room for the squash/sweet potatoes if you are making a smaller batch).
  5. In a medium bowl, combine cubed butternut squash, 1 tablespoon of olive oil, and cinnamon, then toss it up.
  6. Place butternut squash on baking sheet next to Brussels sprouts. Bake for 20 minutes, mix around and flip over, then bake another 5-10 minutes to brown on both sides. (Periodically check to make sure they don't get over done).
Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven if you are making a larger portion.
    Toasted Pecans 
    1. Preheat oven at 350 F
    2. Put pecans on a baking sheet and lightly coat with cooking spray/olive oil.
    3. Sprinkle cinnamon on top to taste. 
    4. Toast in the oven for 3-5 minutes. They toast very fast, so make sure to frequently check them while they are in the oven.
    1. In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine. 
    2. Add 2 or 4 tablespoons of Balsamic GLAZE, and drizzle over the top!



    Submitted By: Jessica

    PREP TIME: 10 minutes
    COOK TIME: 30 minutes


    4 oz Salmon
    5 Stalks of Asparagus
    1-2 Cloves of Garlic
    1 Tsp Oregano
    1 Tsp Red Pepper
    1 Lemon
    Season Salt of Your Choice
    Pinch of Salt
    Pinch of Pepper
    Pinch of Garlic Powder
    Pinch of Garlic Salt
    Olive Oil
    2 Tbsp Melted Butter
    Red Wine for Cooking
    1 Tsp Parsley


    1. Grab a cookie sheet and add foil to cover the whole sheet
    2. Add 1 tsp give or take of olive oil to the foil
    3. Add 1/2 tsp garlic to the foil spreading out evenly let sit until ready to use
    4. Pre-heat oven to 350°
    5. Grab a pan and turn stove to medium, add olive oil and red wine with a pinch of garlic and let simmer
    6. Prep your Salmon and asparagus, add your Seasoning salt, oregano, red pepper, salt, pepper, and garlic cloves to the salmon. Add seasoning salt, olive oil and garlic to your asparagus.
    7. Melt your butter into small container, add garlic powder and garlic salt.
    8. After butter is melted add your salmon and asparagus to your pan facedown, cook for 10 minutes on medium.
    9. After 10 minutes is up place your salmon and your asparagus on cookie sheet and add the butter glaze on top of it. Spread out evenly. At this time you want to add a pinch more of garlic all over your salmon and asparagus and then add your lemon slices on top. On each salmon place two lemon slices. Then place your cookie sheet with your salmon and asparagus in the oven and bake for 15 to 20 minutes. If you want your salmon a little more crispy, turn off the oven and turn on the broiler. Broil on high for 2 minutes only. Pull out of the oven, add parsley for presentation and serve.




    Submitted By: JP Singer


    - 1 Block of firm or extra firm tofu (14oz)
    - 2 tbsp coconut oil
    - Just under 1/2 cup of rolled oats
    - 1/2 tsp salt
    - 1 tsp pepper
    - 1 tsp paprika
    - 3/4 tbsp garlic powder
    - 3/4 tbsp onion powder
    - 1.5 tbsp nutritional yeast
    - 1/2 tbsp chili powder



    1. Preheat the oven to 450 degrees. Open the package of tofu, take out the block, and press for 15-20 minutes so the water can drain out. You can use a tofu press or simply place a book or other heavy object on top.

    2. In a blender or food processor, pulse the dry rolled oats until they become a slightly fine powder. It’s okay to still have some pieces that aren’t blended.

    3. In a medium to large bowl that can be covered, pour in the blended oats and all other spices. Mix them around. In a separate bowl, melt the coconut oil until it becomes liquid.

    4. Take your pressed block of tofu and cut it into cubes (smaller cubes become crispier). Take these cubes and place them in a third bowl. Then, take your melted coconut oil and pour it over top of your tofu cubes making sure that all pieces are well oiled. Once the tofu is covered, dump them into the bowl with the spices, cover, and shake. Once the cubes are evenly coated, place them on an oiled oven pan and bake at 450 degrees for 30 minutes, or until desired crispiness.



    Eat it plain or toss it with your favorite sauce like the General Tso’s bowl pictured here.