In my opinion, one of the great joys of the culinary world is using seasonal ingredients to create mouthwatering dishes, and that’s exactly what we’re doing with my Cinnamon Baked Pears. As a dessert-every-night kind of girl, I love recipes that require little-to-no prep work but ultimately result in something so rewarding. This is a healthier (and easier) take on a fruit crisp that won’t leave you feeling sluggish before bed. So whether you have perfectly ripe pears begging to be used or simply have a craving for a healthy, easy dessert you can make ahead of time, this recipe is the answer. 

The magic of roasting pears is that it transforms them into a symphony of sweet, tender, and caramelized goodness, and in this case, they’re infused with aromatic cinnamon – it’s comfort and indulgence with zero effort.

To take this already heavenly dessert to the next level, I recommend topping it with your favorite granola or muesli for a delightful crunch. And if that’s not enough, a dollop of whipped cream, a scoop of ice cream or a spoonful of dairy free coconut yogurt seals the deal. 

With just a handful of simple ingredients and a few easy steps, you’ll have a dessert that will impress guests, your family or satisfy your own sweet cravings in a matter of minutes. 

Watch Me Make My Easy Cinnamon Baked Pears

If you’re in need of some more fast and easy desserts be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.

How To Make My Easy Cinnamon Baked Pears

Step 1. Preheat the oven to 425 Degrees F.

Step 2. Toss everything together in a 9×13 baking dish, dotting the coconut oil on top.

Step 3. Bake for 40-45 minutes, tossing every 15 minutes.

Step 4. Serve with whipped cream or ice cream and granola on top, if desired.

Step 5. Enjoy!

What Else Can I Use?

• Apples can be used in place of pears.
• Granulated sugar, brown sugar, or coconut sugar works in the recipe
• You can use butter in place of the coconut oil

These Easy Cinnamon Baked Pears are special because:

They’re a make-ahead dessert that requires very little effort for such a delicious reward

They’re dairy free AND gluten free

You can pair them with any toppings your heart desires!

More Delectable Desserts

My Everyday Apple Tart (Gluten Free)

My Magic Lemon Meringue Pie Pudding (Gluten Free, Dairy Free, Vegetarian)

Jumbo Bakery-Style Orange Poppy Seed Muffins (Gluten Free, Dairy Free)

If you make my Easy Cinnamon Baked Pears, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

The Easiest Cinnamon Baked Pears (Gluten-free, dairy-free)

The magic of roasting pears is that it transforms them into a symphony of sweet, tender, and caramelized goodness – its comfort and indulgence with zero effort.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Course Dessert

Cuisine American

Servings 6

Calories 139 kcal

Ingredients

  

1x2x3x

• 5 Bosc pears
• 1 tablespoon sugar of any kind
• ½ lemon juiced
• 1 tsp cinnamon
• ⅛ teaspoon salt
• 1 tsp vanilla
• 2 Tbsp coconut oil dotted on top

Instructions

 

• Preheat the oven to 425 Degrees F.
• Toss everything together in a 9×13 baking dish, dotting the coconut oil on top.
• Bake for 40-45 minutes, tossing every 15 minutes.
• Serve with whipped cream or ice cream and granola on top, if desired.

Nutrition

Calories: 139kcalCarbohydrates: 26gProtein: 1gFat: 5gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gTrans Fat: 0.01gSodium: 56mgPotassium: 186mgFiber: 5gSugar: 17gVitamin A: 39IUVitamin C: 11mgCalcium: 16mgIron: 0.3mg

Keyword cinnamon, dessert, Pears

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This recipe might just be the perfect bite of Spring you’ve been looking for! My Lemon Coconut Macaroons started with my nana: she made wonderful macaroons and had a love for coconut that I share. I couldn’t help but create these melt-in-your-mouth cookies in her honor.

I’ve decreased the sugar and added in 1 tablespoon of coconut flour to help the batter stay together and absorb any little bits of liquid. This keeps the macaroons high and fluffy, as well as preventing them from spreading too much in the oven. The addition of lemon zest may not be traditional, but it adds a delicious twist to this classic treat, and they’re a real crowd pleaser making them perfect for Easter or Passover meals with family and friends.

These gluten free, dairy free macaroons are best the day they are made, but will last up to 5 days covered and kept at room temperature – they’ll get softer each day (if they aren’t consumed first that is!).

So who’s making these?

Watch Me Make My Lemon Coconut Macaroons

If you’re in need of some more sweets and treats, be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.

How To Make My Lemon Coconut Macaroons

Step 1. Preheat oven to 325F. Line two large baking sheets with parchment paper.

Step 2. In a medium bowl, whisk together the egg whites, salt and sugar until white and creamy, about 30-45 seconds. Add the vanilla and whisk just to combine.

Step 3. Using a rubber spatula, fold in the dried coconut flakes, flour and lemon zest.  Continue mixing the batter until all of the coconut flakes are moist and suspended in the batter.

Step 4. Using an ice cream scoop or two spoons to portion about 2 tablespoons of batter each, drop the batter onto the prepared baking sheets.  You want to have 8-9 drops of batter per sheet with a few inches in between.  Use the spatula to push in the sides of the drops of batter to even them out into circles, if desired.

Step 5. Bake, switching the pans from back to front and top to bottom halfway through, 18 to 22 minutes until well browned on the bottoms, sides, and tops. 

Step 6. Once baked, let the macaroons cool completely on the sheet pans before using a spatula to remove.  

Step 7. Enjoy!

What Else Can I Use?

• You can use shredded coconut instead of flakes, though I like the texture and appearance that coconut flakes provide.
• You can use sweetened coconut if you’d like, but I suggest cutting back on the sugar if you do.
• Lime or even orange zest could be replaced for the lemon.
• No citrus?  No problem.  Simply leave the lemon out and you’ll have a wonderful, classic macaroon with less sugar than most recipes.
• I do think coconut flour does a lot for these in terms of keeping the structure together when baking, but if you do not have any and don’t want to buy it, you can leave it out.  The cookies may spread a bit more though.  

These Lemon Coconut Macaroons is special because:

They are the perfect Spring-inspired bite

These macaroons are best the day they are made, but will last up to 5 days (if they don’t get eaten first!)

More Sweets And Treats

The Famous Maialino Olive Oil Cake, But Healthier (Gluten Free, Dairy Free)

No-Bake Strawberry Shortcake Truffle (Gluten Free)

Salted Tahini Chocolate Chip Cookie Bars (Paleo)

If you make my Lemon Coconut Macaroons, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

Lemon Coconut Macaroons (Gluten Free, Dairy Free)

These melt-in-your-mouth macaroons are the perfect Spring treat!

4 from 4 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 22 minutes mins

Total Time 32 minutes mins

Course Dessert, Sweets

Cuisine American

Servings 16

Calories 143 kcal

Ingredients

  

1x2x3x

• 3 large egg whites
• ⅔ cup granulated sugar
• ¼ teaspoon Kosher salt
• 3 cups unsweetened dried flaked Coconut also known as coconut chips
• 1 tablespoon coconut flour
• 1 teaspoon vanilla extract
• 2 teaspoons lemon zest

Instructions

 

• Preheat oven to 325F. Line two large baking sheets with parchment paper.
• In a medium bowl, whisk together the egg whites, salt and sugar until white and creamy, about 30-45 seconds. You want good emulsification to contribute to the structure of the cookies.
• Add the vanilla and whisk just to combine.
• Using a rubber spatula, fold in the dried coconut flakes, flour and lemon zest. Continue mixing the batter until all of the coconut flakes are moist and suspended in the batter.
• Using an ice cream scoop or two spoons to portion about 2 tablespoons of batter each, drop the batter onto the prepared baking sheets. You want to have 8-9 drops of batter per sheet with a few inches in between. Use the spatula to push in the sides of the drops of batter to even them out into circles, if desired.
• Bake, switching the pans from back to front and top to bottom halfway through, 18 to 22 minutes until well browned on the bottoms, sides, and tops. Once baked, let the macaroons cool completely on the sheet pans before using a spatula to remove.
• These macaroons are best the day they are made, but will last up to 5 days, covered at room temperature and getting softer each day.

Nutrition

Calories: 143kcalCarbohydrates: 12gProtein: 2gFat: 10gSaturated Fat: 9gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gSodium: 53mgPotassium: 97mgFiber: 3gSugar: 10gVitamin A: 0.1IUVitamin C: 1mgCalcium: 5mgIron: 1mg

Keyword Coconut, cookies, lemon, Macaroon

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You were messaging me this week asking when the next Hungry Lady Salad would be hitting your screens – the answer is now! For episode 35, I brought out the big guns: namely, the perfect combination of winter vegetables for a hearty meal in a bowl salad that keeps in the fridge for up to a week.

Even my Brussels sprouts skeptics will fall in love with this stunning blend of flavors, and the sprouts will continue to tenderize as it sits, so if raw Brussels sprouts in particular aren’t to your taste, you can make it a few hours in advance to soften them up before eating.

The Paprika Honey Mustard vinaigrette is a particular highlight providing sweet, warm notes that balance the tang of the sprouts and radicchio. So are you ready to fall in love with this vegetarian, gluten free masterpiece with me?

Watch Me Make My Shaved Brussels Sprouts and Butternut Squash Salad with Paprika Honey Mustard Dressing

If you’re in need of some more Hungry Lady Salads, be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.

How To Make My Shaved Brussels Sprouts and Butternut Squash Salad with Paprika Honey Mustard Dressing

Step 1. Preheat the oven to 400 degrees.

Step 2. On a large baking sheet, combine the butternut squash and olive oil. Season with salt and pepper, toss to combine, and roast for 30 to 35 minutes, tossing halfway through to evenly brown and caramelize. Set aside to cool.

Step 3. While the squash roasts, trim all of the Brussels sprouts, cutting off any bruised outer leaves and slicing off a good portion of the hard root end. Using a mandoline, shave the sprouts one at a time. When you’re done, use your fingers to gently separate the leaves so that the shredded sprouts resemble a very fine slaw.

Step 4. In a large serving bowl make the dressing by whisking together the apple cider vinegar, honey, mustard, garlic, paprika, salt and pepper.  Stream in the olive oil and whisk to emulsify.

Step 5. Pile the shaved brussels sprouts on top.  Add the green onion, butternut squash, sliced radicchio, grated pecorino cheese, and sunflower seeds.  Toss well with the dressing to combine and serve straight away or store in the fridge for up to 5 days!

Step 6. Enjoy!

What Else Can I Use?

• Delicata or acorn squash can be used in place of butternut squash, just adjust the cooking time as needed.
• Sweet potatoes are a great substitute for squash, if that’s what you have.
• If you can’t find radicchio, you can substitute sliced Swiss chard or even thinly sliced fennel.
• Pumpkin seeds, or even toasted walnuts or almonds can be used in place of sunflower seeds.
• The sweet paprika is a nice note in the dressing, but if you don’t have any and don’t want to buy it, leave it out.
• Maple syrup can be used in place of honey.  
• If your honey has been around for a while and is crystallized, you may want to use a blender for the dressing to mix it in completely.

This Shaved Brussels Sprouts and Butternut Squash Salad with Paprika Honey Mustard Dressing is special because:

This salad features a beautiful array of winter vegetables

It’s truly a meal in a bowl – the squash in particular makes it wonderfully filling

It makes for a great weekly meal prep: it lasts all week in the fridge!

Vegetarian Meal In A Bowl Salads:

Caramelized Cabbage Salad with Fennel, Chickpeas and Yoghurt Tahini Dressing (Gluten Free, Vegetarian)

Harvest Bowl Salad with Apple Cider Vinaigrette (Gluten Free, Vegetarian)

Crunchy Kale Chopped Salad with 3 Ingredient Hummus Dressing (Gluten Free, Vegetarian)

If you make my Shaved Brussels Sprouts and Butternut Squash Salad with Paprika Honey Mustard Dressing, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

Shaved Brussels Sprouts and Butternut Squash Salad with Paprika Honey Mustard Vinaigrette

Even my Brussels sprouts skeptics will fall in love with this stunning blend of flavors…

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 35 minutes mins

Total Time 40 minutes mins

Course Salad, Salad Dressing, Sides

Cuisine American

Servings 6 Servings

Calories 273 kcal

Ingredients

  

1x2x3x

Salad:

• 1 1/2 pounds peeled seeded butternut squash cut into 1-inch cubes
• 1 tablespoon extra-virgin olive oil
• 3 cups Brussels sprouts
• 4 green onions white and green parts sliced thin
• 1 small head radicchio halved and sliced into 2-inch ribbons
• ⅓ cup Pecorino romano cheese grated
• 1 teaspoon Kosher salt
• ¼ teaspoon fresh cracked black pepper
• ½ cup roasted sunflower seeds

Paprika Honey Mustard Vinaigrette:

• ¼ cup apple cider vinegar
• 1 Tablespoon honey
• 2 Tablespoons dijon mustard
• 1 small garlic clove minced
• ¼ teaspoon sweet paprika
• ¼ teaspoon Kosher salt
• ⅛ teaspoon fresh cracked pepper
• ⅓ cup extra-virgin olive oil

Instructions

 

• Preheat the oven to 400 degrees.
• On a large baking sheet, combine the butternut squash and olive oil. Season with salt and pepper, toss to combine, and roast for 30 to 35 minutes, tossing halfway through to evenly brown and caramelize. Set aside to cool.
• While the squash roasts, trim all of the Brussels sprouts, cutting off any bruised outer leaves and slicing off a good portion of the hard root end. Using a mandoline, shave the sprouts one at a time. When you're done, use your fingers to gently separate the leaves so that the shredded sprouts resemble a very fine slaw.
• In a large serving bowl make the dressing by whisking together the apple cider vinegar, honey, mustard, garlic, paprika, salt and pepper. Stream in the olive oil and whisk to emulsify.
• Pile the shaved brussels sprouts on top. Add the green onion, butternut squash, sliced radicchio, grated pecorino cheese, and sunflower seeds. Toss well with the dressing to combine and serve.
• This salad will soften as it sits, and keep for up to 5 days in the fridge.

Nutrition

Calories: 273kcalCarbohydrates: 15gProtein: 7gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.02gCholesterol: 6mgSodium: 864mgPotassium: 488mgFiber: 4gSugar: 7gVitamin A: 614IUVitamin C: 50mgCalcium: 134mgIron: 3mg

Keyword Brussels sprouts, butternut squash, Hungry Lady Salads, lunch salads, salad

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Caramelizing your vegetables is one of the simplest flavor upgrades you can make – it takes no additional tools and creates a mouthwatering, complex palette that’s perfect for experimenting with unusual or even downright simple pairings. This Caramelized Cabbage Salad with Fennel, Chickpeas and Yogurt Tahini Dressing is one of my new favorite ways to enjoy cabbage. It’s a truly versatile dish that can be served as a side or main course – to be very clear, this gluten-free, vegan masterpiece is a knife and fork salad, a true meal in a bowl, just the way we like it. For my meat-eating friends, this salad pairs well with rotisserie chicken if you have a craving for additional protein!

Watch Me Make My Caramelized Cabbage Salad with Fennel, Chickpeas and Yogurt Tahini Dressing

If you’re in need of some more healthy and delicious salads, be sure to follow me on Facebook, or see my full Hungry Lady Salad series (and so many other delicious recipes!) over on Pinterest.

How To Make My Caramelized Cabbage Salad with Fennel, Chickpeas and Yogurt Tahini Dressing

Step 1. Preheat the oven to 475 degrees F. 

Step 2. Pat the drained chickpeas very well with a kitchen or paper towel.  Add the dried chickpeas to a large sheet pan, drizzle with 1 tablespoon of the olive oil and season with ¼ teaspoon salt and a few cracks of black pepper.  Mix with your hands and set aside.

Step 3. Cut the head of the cabbage in half, then slice each half into 1-2 inch wedges, keeping the core intact on the wedges if you can. Arrange the wedges in a single layer on a large baking sheet.

Step 4. Drizzle with the remaining 2 tablespoons of oil then season with coriander and red pepper flakes and generously with salt and black pepper. Rub the seasonings into each of the wedges with your hands.

Step 5. Placing the cabbage on the top oven rack, and the chickpeas below, roast cabbage and chickpeas for about 10 minutes, or until edges of the cabbage and the bottom of the wedges are nicely browned.

Step 6. Shake the pan of chickpeas, then turn each cabbage wedge over with tongs and a spatula, and roast both the chickpeas and cabbage for 10-15 minutes more, until they are both nicely browned and cooked through.

Step 7. While the vegetables cook, make the dressing: add the tahini and yogurt to a glass bowl or jar and whisk together. Add the rest of the dressing ingredients and whisk to completely combine.  

Step 8. On a large serving platter, lay out all of your cabbage wedges.  Top with fennel, nestling into the crevices between the cabbage, and roasted chickpeas. 

Step 9. Drizzle with dressing, top with reserved fennel fronds, a sprinkle of flaky salt, and serve

Step 10. Enjoy!

What Else Can I Use?

• Feel free to use purple cabbage instead of green.  I suggest green because it’s more visually appealing in my opinion, but you do you!
• If you have extra dill, mint, or cilantro hanging around feel free to throw some herbs on top with the fennel fronds before serving.
• When I call for “olive oil” I’m referring to light or regular olive oil as opposed to extra-virgin which has a stronger taste.  You can also use avocado, vegetable, sunflower, or canola oil.
• If you want to add some animal protein, rotisserie chicken would be great in here.
• If you’re one of the lucky ones that has grilling weather in January, these cabbage wedges can be thrown on the grill instead of cooked in the oven.

This Caramelized Cabbage Salad with Fennel, Chickpeas and Yogurt Tahini Dressing is special because:

It’s easy! The cabbage and chickpeas cook separately, but at the same temperature and time.

Cabbage is inexpensive and lasts a long time in the fridge, so it’s easy to whip this salad up anytime

This is a knife and fork kind of salad, aka a meal in a bowl!

Got another can of chickpeas? You’ll want to check out…

Mediterranean Chopped Salad With Roasted Red Pepper Dressing (Vegetarian, Gluten-Free)

Saucy Coconut Spiced Chickpeas (Vegan, Gluten-Free)

Arugula And Blistered Tomato Salad With Creamy Balsamic Dressing (Vegan, Gluten-Free)

Air Fried Artichoke Salad With Lemon Parmesan Dressing (Gluten-Free)

If you make my Caramelized Cabbage Salad with Fennel, Chickpeas and Yogurt Tahini Dressing, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

Caramelized Cabbage Salad with Fennel, Chickpeas and Tahini Yogurt Dressing (Vegan, Gluten-Free)

A knife and fork style cooked salad that will have your mouth watering and your friends asking for the recipe…

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Salad, Salad Dressing

Servings 6

Calories 204 kcal

Ingredients

  

1x2x3x

Salad:

• 1 15-oz can chickpeas, drained and rinsed
• 3 tablespoons olive oil
• Kosher salt
• Fresh cracked black pepper
• 1 medium to large head of green cabbage
• ½ teaspoon ground coriander
• ¼ teaspoon red pepper flakes
• 1 small head of fennel sliced thin and fronds reserved for finishing

Dressing:

• ¼ cup tahini
• ¼ cup unsweetened plain yogurt dairy-free or cow’s milk works, just don’t use Greek as it’s too thick
• 1 tablespoon olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon maple syrup
• 1 garlic clove grated or finely minced
• Kosher salt
• 2 tablespoons cold water

Instructions

 

• Preheat the oven to 475 degrees F.
• Pat the drained chickpeas very well with a kitchen or paper towel. Add the dried, cooked chickpeas to a large sheet pan, drizzle with 1 tablespoon of the olive oil and season with ¼ teaspoon salt and a few cracks of black pepper. Mix with your hands and set aside.
• Cut the head of the cabbage in half, then slice each half into 1-2 inch wedges (keeping the core intact on the wedges if you can, to make handling them easier.) Arrange the wedges in a single layer on a large baking sheet. If they overlap a little it’s okay, they will shrink a little as they cook.
• Drizzle with the remaining 2 tablespoons of oil then season with coriander and red pepper flakes and generously with salt and black pepper. Rub the seasonings into each of the wedges with your hands.
• Placing the cabbage on the top oven rack, and the chickpeas below, roast cabbage and chickpeas for about 10 minutes, or until edges of the cabbage and the bottom of the wedges are nicely browned. Shake the pan of chickpeas, then turn each cabbage wedge over with tongs and a spatula, and roast both the chickpeas and cabbage for 10-15 minutes more, until they are both nicely browned and cooked through.

While the vegetables cook, make the dressing:

• Note: if your tahini has been around for a little while and is hard, you’ll want to use a blender or immersion blender to get it mixed into the dressing well.
• Otherwise, add the tahini and yogurt to a glass bowl or jar and whisk together.
• Add the rest of the dressing ingredients and whisk to completely combine. If the dressing appears too thick, add a tablespoon more of water at a time until it reaches desired consistency.

Then, assemble:

• On a large serving platter, or plates, lay out all of your cabbage wedges. Top with fennel, nestling into the crevices between the cabbage, and roasted chickpeas.
• Drizzle with dressing, top with reserved fennel fronds, a sprinkle of flaky salt, and serve.

Nutrition

Calories: 204kcalCarbohydrates: 15gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 1mgSodium: 58mgPotassium: 493mgFiber: 6gSugar: 8gVitamin A: 242IUVitamin C: 61mgCalcium: 110mgIron: 2mg

Keyword Cabbage, chickpeas, Hungry Lady Salads, salad

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My Chili Caramel Brussels Sprouts are an adventure in flavor, featuring a stunning umami glaze and picture perfect caramelization that honestly makes me want to stand over the stovetop and finish them all by myself.

The real star of this dish is the balance of sweet and spicy in the chili caramel glaze: a beautiful golden color and rich, nuanced flavor that pairs perfectly with the roasted brussels sprouts. The sweetness is cut by the kick of chili without being overpowering. Loosely inspired by Momofuku’s Roasted Brussels Sprouts with Fish Sauce Vinaigrette, this recipe is perfect for Christmas Eve dinner or Christmas Day, pairing beautifully with turkey, beef or ham.

If you, or someone you know doesn’t care for Brussels sprouts, try making them this way and then report back to me. These just might convert them.

Watch Me Make My Chili Caramel Brussels Sprouts

If you’re in need of some more holiday ready sides, be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.

How To Make My Chili Caramel Brussels Sprouts

Step 1. Heat a frying pan over medium heat and add 1 tablespoon of the oil.

Step 2. Once melted, add the Brussels Sprouts and cook for 5-6 minutes, without moving them.

Step 3. Flip, add salt and one tablespoon of water and continue cooking for 2-3 minutes. Remove the Brussels Sprouts from the pan.

Step 4. Over medium-low heat, add the remaining tablespoon of coconut oil and coconut sugar to the pan and whisk to combine.

Step 5. Add sriracha, fish sauce and lime juice and whisk further to combine.

Step 6. Simmer for 30 seconds, then add sprouts back to the pan. Toss to coat a few times until the sprouts are completely tender and coated in sauce.

Step 7. Serve immediately.

Step 8. Enjoy!

What Else Can I Use?

• Another high-smoke point oil can be used in place of the coconut oil, such as avocado or vegetable oil
• Instead of coconut sugar, use brown sugar or white granulated sugar
• If you don’t have fish sauce, use soy sauce
• Some pomegranate seeds tossed after cooking makes for an even more obvious holiday side dish
• Try this technique with large cauliflower florets as well, just be mindful they won’t take quite as long to cook

These Chili Caramel Brussels Sprouts are special because:

They’re a fast and delicious addition to any dinner party

They pack a flavor punch but aren’t overpowerinng

They’re guaranteed to make a brussels sprouts hater stop in their tracks

More Christmas Ready Recipes:

Company Cranberry Almond Bundt Cake (Gluten-Free, Dairy-Free)

Cranberry Red Pepper Jelly (Gluten-Free, Vegan)

Easy Vegan Eggnog

Frosted Gingerbread Blondies (Gluten-Free, Dairy-Free, Grain-Free)

If you make my Chili Caramel Brussels Sprouts, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

Chili Caramel Brussels Sprouts (Gluten-Free, Dairy-Free, Refined Sugar Free)

Featuring a stunning umami glaze and picture perfect caramelization that makes this the perfect side for your Christmas Eve dinner

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 2 minutes mins

Cook Time 10 minutes mins

Course Dinner, Side Dish

Cuisine American

Servings 4 As A Side

Calories 106 kcal

Ingredients

  

1x2x3x

• 2 Tablespoons Coconut oil
• 3/4 pound Brussels Sprouts trimmed and halved
• 1⁄4 teaspoon Kosher salt
• 1 tablespoons Sriracha
• 1 Tablespoon Coconut sugar or brown sugar
• 1 teaspoon Fish sauce
• Juice from 1⁄2 of a lime

Instructions

 

• Heat a frying pan over medium heat and add 1 tbsp of the oil.
• Once melted, add the Brussels Sprouts and cook for 5-6 minutes, without moving them. If they start to brown too fast, add a few tablespoons of water to keep them from burning.
• Flip, add salt and one tablespoon of water and continue cooking for 2-3 minutes. Remove the Brussels Sprouts from the pan.
• Over medium-low heat, add the remaining tablespoon of coconut oil and coconut sugar to the pan and whisk to combine.
• Add sriracha, fish sauce and lime juice and whisk further to combine.
• Simmer for 30 seconds, then add sprouts back to the pan. Toss to coat a few times until the sprouts are completely tender and coated in sauce. Serve immediately.

Nutrition

Calories: 106kcalCarbohydrates: 11gProtein: 3gFat: 7gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.5gSodium: 8364mgPotassium: 343mgFiber: 3gSugar: 5gVitamin A: 647IUVitamin C: 75mgCalcium: 42mgIron: 1mg

Keyword Brussels sprouts, caramel, chili

Tried this recipe?Let us know how it was!

I love Delicata Squash for its cute scalloped edges and its vibrant orange color, but I especially love it for its buttery texture and sweet, nutty flavor. Delicata squash are smaller than other varieties such as spaghetti squash or your traditional pumpkin, and subsequently a recipe will require two or three of them in order to replace one larger-sized option. But, compared to its larger relatives, Delicata is a breeze to slice and is an excellent choice for roasting because it cooks up tender yet holds its shape nicely. It’s a great addition to fall salads, but one of my favorite ways to serve it is this Roasted Delicata Squash with Cinnamon Maple Butter. It makes for a healthy addition to any Thanksgiving spread and the kids are sure to devour it! 

Watch Me Make My Roasted Delicata Squash With Cinnamon Maple Butter

If you’re in need of some more delicious holiday-ready sides, be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.

How To Make My Roasted Delicata Squash With Cinnamon Maple Butter

Step 1. Preheat the oven to 425ºF. Line a baking sheet and prepare your squash: Using a heavy chef’s knife, cut each squash into one inch wide rings. Scoop out the seeds and strings and place on the baking sheet.

Step 2. Add the maple syrup, cinnamon, and salt to the melted butter and whisk to combine.

Step 3. Toss Squash with the maple cinnamon butter and salt.

Step 4. Place the squash in the oven and bake until tender, about 20 minutes, flipping over halfway through. 

Step 5. Sprinkle with flaky salt on top before serving and serve it hot.

Step 6. Enjoy!

What Else Can I Use?

• A Butternut Squash is a great alternative to Delicata
• Substitute maple syrup for honey or brown sugar
• If cinnamon is not your style, experiment with allspice or nutmeg
• Don’t worry about peeling the squash, you can eat the Delicata skin!

This Roasted Delicata Squash With Cinnamon Maple Butter is special because:

It is fast, easy and delicious!

It’s the perfect vegetarian, gluten free and refined sugar free addition to any holiday spread

Delicata squash is much easier to slice than other larger varieties

The oven does all the work and the kids will love how sweet and tender it is!

More Squash Season Recipes:

Fall Roasted Vegetable Salad

Butternut Squash and Roasted Garlic Soup (Vegan, Gluten Free, Dairy Free)

Hasselback Butternut Squash with Maple Sage Butter, Red Chile and Pumpkin Seeds (Vegan, Gluten Free)

Squash Pasta with Sage Lemon Butter

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Roasted Delicata Squash with Cinnamon Maple Butter (Vegetarian, Gluten Free, Refined Sugar Free)

The perfect addition to your thanksgiving spread, and a great way to get your kids to try squash!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dinner, Lunch, Sides

Cuisine American

Servings 6 Servings

Calories 188 kcal

Ingredients

  

1x2x3x

• 3 medium delicata squash
• 5 tablespoons unsalted butter melted
• 3 tablespoons maple syrup
• ½ teaspoon ground cinnamon
• 1 teaspoon salt
• Flaky sea salt for serving

Instructions

 

• Preheat the oven to 425ºF. Line a baking sheet with parchment paper.
• Using a heavy chef’s knife, carefully cut each squash into one inch wide rings.  Using a spoon, scoop out the seeds and strings.  Place onto the baking sheet.
• Add the maple syrup, cinnamon, and salt to the melted butter and whisk to combine.
• Toss with the maple cinnamon butter and salt.
• Place the squash in the oven and bake until tender, about 20 minutes, flipping over halfway through. The squash should be lightly browned and just tender, don’t overcook or it will become mushy (we don’t want that!)
• Sprinkle with flaky salt on top before serving and then serve hot.

Nutrition

Calories: 188kcalCarbohydrates: 26gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.4gCholesterol: 25mgSodium: 399mgPotassium: 819mgFiber: 3gSugar: 11gVitamin A: 3388IUVitamin C: 28mgCalcium: 79mgIron: 1mg

Keyword cinnamon, Holiday, squash, thanksgiving

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