In Meal prep, Recipes, transformation, Uncategorized, weight loss


I have a confession: I’m addicted to brussel sprouts! I don’t know when this addiction occurred, but ever since I was introduced to these jawns. I’ve been hooked. I actually feel sorry for brussel sprouts, they have such a bad reputation! Haha. Hence the reason I’ve just started eating them in my 30’s.
With winter approaching, I’ve tried to incorporate more savory dishes into my meal prep. I experimented with a few new fall-friendly additions to my brussel sprouts, and this recipe is the result. Hope you enjoy!



1-2 lbs of fresh brussel sprouts, cut in half diagonally

1/2 cup of unsweetened dried cranberries

1/2 cup of diced red onion 

2 pieces of turkey bacon (pan-fried crisp and crumbled)

1 diced pear-apple (if not available, a pear or an apple will suffice)

1/3 cup of sliced natural almonds

Pink Himalayan sea salt to taste

Ground black pepper to taste

Pinch of cayenne pepper

1 1/2 cups of vegetable stock

1 tbsp of 100% pure maple syrup

*Have extra virgin olive oil on hand, it will be used twice.*
Preheat oven to 400 degrees.
Clean brussel sprouts, pat dry, and set to the side. 

In a pan over medium high heat, sautée diced onion and pear-apples in evoo until tender. Pour into roasting pan and set aside.

Pan fry diced turkey bacon until crisp. Set aside.


In the same pan, add vegetable stock over medium high heat. Add brussel sprouts and let slightly boil until most of the stock evaporates, about 10-15 minutes.
Pour brussel sprouts in roasting pan, joining the sautéed onions and apples. Season with salt, cayenne and pepper. Drizzle with a tbsp of evoo and the maple syrup. Add turkey bacon and toss together.
Place roasting pan in oven and let roast for about 15-20 minutes.
Serve! Turkey bacon can be omitted if you don’t eat meat.


Mell B

Instagram: Mellbfit

Recent Posts

Leave a Comment