35+ Delicious Holiday Paleo Italian Recipes to Wow Your Guests

The holiday season is synonymous with indulgent meals and festive gatherings.

For those who prioritize health and wellness while still wanting to enjoy the rich, comforting flavors of traditional Italian cuisine, there’s no need to compromise.

Enter the world of Paleo Italian recipes: dishes that capture the essence of classic Italian cooking, but without gluten, dairy, or processed ingredients.

Whether you’re planning a cozy dinner at home or a grand holiday feast with friends and family, these 35+ holiday Paleo Italian recipes will help you celebrate the season in a way that aligns with your dietary goals and leaves everyone at the table satisfied.

Imagine enjoying creamy, dairy-free risottos, vibrant salads tossed with homemade pesto, crispy baked eggplant Parmesan, and hearty, citrusy fish dishes—all packed with authentic Italian flavors but made with nourishing ingredients.

With these holiday recipes, you can skip the heavy, refined carbs and opt for wholesome, Paleo-approved alternatives that don’t skimp on taste.

From appetizers and sides to main courses and desserts, our collection has everything you need to create a memorable holiday menu that’s both delicious and health-conscious.

35+ Delicious Holiday Paleo Italian Recipes to Wow Your Guests

Celebrating the holidays with a menu that’s both festive and in line with Paleo principles may sound challenging, but these 35+ holiday Paleo Italian recipes prove it’s not only possible, but truly delightful.

From the fresh brightness of a citrusy salad to the warm comfort of a gluten-free lasagna, there’s something for every craving and taste.

With these dishes, you’re bringing the heart and soul of Italian cuisine to your holiday table—sans the gluten and dairy—and sharing meals that everyone can enjoy, no matter their dietary preferences.

So, this holiday season, why not try something different?

Try the recipes that elevate classic Italian fare with a health-conscious twist, and give yourself and your guests the gift of delicious, wholesome eating.

Holiday Paleo Italian Meatballs

This dish takes a classic Italian favorite and turns it paleo-friendly, perfect for holiday gatherings. Made with ground meat, simple herbs, and no gluten or dairy, these meatballs are hearty, tender, and packed with flavor. Serve with a side of zucchini noodles or as a stand-alone appetizer to impress your guests.

Ingredients:

• 1 lb ground beef or a mix of ground beef and pork
• 1/4 cup almond flour
• 1/4 cup fresh parsley, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil for cooking
• 1/2 cup unsweetened tomato sauce (check ingredients for added sugars)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the ground meat, almond flour, parsley, garlic, oregano, basil, salt, and pepper. Mix until just combined.
3. Roll the mixture into 1-inch meatballs and place them on the baking sheet.
4. Bake in the preheated oven for 15–20 minutes, or until cooked through and golden brown on the outside.
5. While the meatballs are baking, heat olive oil in a skillet over medium heat. Add the tomato sauce and allow it to simmer for 3–4 minutes.
6. Once the meatballs are done, transfer them to the skillet and coat them in the sauce. Simmer for another 5 minutes to allow the flavors to meld.
7. Serve hot, garnished with additional parsley if desired.

These holiday meatballs are the epitome of comfort food but without any of the guilt. Their rich, savory flavor pairs beautifully with a side of roasted vegetables or a simple salad, making them a perfect dish for festive meals that everyone will enjoy.

Paleo Italian Cauliflower Risotto

This low-carb, gluten-free twist on the classic risotto is creamy, full of flavor, and perfect for a festive holiday side. With the depth of flavor from garlic, mushrooms, and a touch of white wine (optional), this dish will have everyone coming back for more.

Ingredients:

• 1 medium head of cauliflower, grated into rice-sized pieces
• 1 tbsp olive oil
• 1/2 cup onion, finely diced
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1/4 cup dry white wine (optional, for an authentic touch)
• 1/2 cup chicken or vegetable broth (low-sodium)
• 1/4 cup nutritional yeast (for a cheesy, dairy-free flavor)
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2–3 minutes, until translucent.
2. Add the garlic and mushrooms and cook for an additional 2–3 minutes, until the mushrooms release their juices and start to brown.
3. Stir in the cauliflower rice and cook for 3–4 minutes, allowing it to slightly soften.
4. If using white wine, add it now and let it simmer for about 1 minute until mostly evaporated.
5. Pour in the chicken or vegetable broth and continue cooking, stirring frequently until the cauliflower is tender and the liquid is absorbed, about 5–7 minutes.
6. Stir in the nutritional yeast, salt, and black pepper until evenly combined.
7. Transfer to a serving dish and garnish with chopped parsley before serving.

This risotto is a brilliant choice for a paleo holiday side that feels decadent without straying from healthy eating principles. The creamy texture of cauliflower, combined with the umami of mushrooms and the slight acidity of white wine, makes this dish a winner at any holiday table.

Paleo Italian Lemon Almond Cookies

These cookies are light, crisp, and filled with the fragrant aroma of lemon zest. Perfect for holiday cookie trays, they offer a delightful twist on traditional Italian cookies and cater to paleo eaters with their simple, wholesome ingredients.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted and cooled
• 1 egg
• 1 tsp vanilla extract
• Zest of 1 lemon
• 1/4 tsp baking soda
• Pinch of sea salt
• Optional: powdered coconut sugar or chopped almonds for rolling

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the almond flour, baking soda, and salt.
3. In a separate bowl, whisk together the honey, melted coconut oil, egg, vanilla extract, and lemon zest until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
5. Scoop tablespoons of dough and roll into balls. Roll the balls in powdered coconut sugar or chopped almonds, if desired, for added texture.
6. Place the dough balls on the prepared baking sheet, flattening them slightly with the back of a spoon or your palm.
7. Bake for 8–10 minutes or until the edges are golden brown.
8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These cookies are the perfect sweet addition to your holiday spread. With their satisfying crunch and citrusy brightness, they bring a unique twist to classic holiday treats, making them a hit at any paleo celebration.

Paleo Italian Eggplant Parmesan

This dish is a hearty, comforting, and healthy take on the classic Italian eggplant Parmesan, adapted for a paleo diet. It’s perfect as a main course for holiday dinners, with layers of tender eggplant, zesty tomato sauce, and aromatic basil. This recipe is both satisfying and crowd-pleasing, without any gluten or dairy.

Ingredients:

• 2 large eggplants, sliced into 1/4-inch thick rounds
• 1 cup almond flour or coconut flour
• 2 eggs, beaten
• 2 cups unsweetened tomato sauce
• 1/4 cup fresh basil, chopped
• 2 cloves garlic, minced
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil for frying
• Fresh basil leaves for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the almond flour in a shallow dish and the beaten eggs in another. Dredge each eggplant slice first in the egg and then in the almond flour, coating each side.
3. Heat olive oil in a large skillet over medium-high heat. Fry the eggplant slices in batches until golden brown on both sides, about 2–3 minutes per side. Transfer to a paper towel-lined plate to drain.
4. Spread a thin layer of tomato sauce in the bottom of a baking dish. Layer eggplant slices, a bit of tomato sauce, a sprinkle of chopped basil, and a pinch of salt and pepper. Repeat the layering process until all eggplant slices are used, ending with a layer of tomato sauce and basil.
5. Bake in the preheated oven for 20–25 minutes or until the dish is bubbling and the top is slightly golden.
6. Let the dish cool for a few minutes before serving. Garnish with fresh basil leaves.

This paleo eggplant Parmesan is a perfect addition to any holiday meal. It’s both rich and healthy, with the eggplant soaking up the tomato sauce and the basil adding a burst of freshness. Whether served as the main dish or a substantial side, it’s sure to impress.

Paleo Italian Stuffed Peppers

These colorful stuffed peppers are filled with a flavorful blend of seasoned ground meat, tomatoes, and herbs, and topped with a simple, dairy-free pesto. They make for a festive and nutritious holiday meal that showcases Italian flavors while keeping things paleo.

Ingredients:

• 4 large bell peppers (any color)
• 1 lb ground turkey or ground beef
• 1 cup cherry tomatoes, halved
• 1/2 cup chopped spinach or kale
• 2 cloves garlic, minced
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/4 cup homemade or store-bought paleo pesto (ensure no dairy or added sugars)

Instructions:

1. Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
2. Heat olive oil in a large skillet over medium heat. Add the garlic and sauté for 1 minute before adding the ground meat. Cook until browned, breaking it apart as it cooks.
3. Stir in the cherry tomatoes, spinach, basil, oregano, salt, and black pepper. Cook for 2–3 more minutes until the spinach wilts and the tomatoes soften.
4. Spoon the meat mixture into the hollowed-out bell peppers, packing them tightly. Place the stuffed peppers upright in a baking dish.
5. Top each stuffed pepper with a spoonful of paleo pesto.
6. Bake for 25–30 minutes, or until the peppers are tender and the filling is hot.
7. Serve warm, garnished with additional fresh basil if desired.

These stuffed peppers are a showstopper for any holiday gathering, with their vibrant colors and satisfying, savory filling. The addition of pesto enhances the flavors, giving it a fresh, herby touch that’s perfect for holiday entertaining.

Paleo Italian Zucchini Lasagna

This paleo-friendly lasagna replaces traditional pasta with thinly sliced zucchini, creating a gluten-free, low-carb version that still delivers all the rich flavors of the original. It’s a perfect holiday dish for those looking for a lighter yet satisfying main course.

Ingredients:

• 3 large zucchinis, sliced lengthwise into 1/4-inch thick strips
• 1 lb ground beef or a mix of ground beef and pork
• 2 cups unsweetened tomato sauce
• 1/2 cup chopped fresh basil
• 2 cloves garlic, minced
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chopped spinach or kale
• 2 tbsp olive oil

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking dish with parchment paper.
2. Heat olive oil in a skillet over medium heat. Add the garlic and sauté for 1 minute. Add the ground meat and cook until browned, breaking it apart as it cooks.
3. Stir in the tomato sauce, chopped basil, oregano, dried basil, salt, and pepper. Let it simmer for 5 minutes.
4. In a separate skillet, lightly sauté the zucchini slices for 1–2 minutes per side, until just tender. Drain any excess water from the slices.
5. Spread a thin layer of the meat sauce in the bottom of the baking dish. Layer zucchini slices over the sauce, followed by more meat sauce, and a sprinkle of chopped spinach. Repeat the layering process until all ingredients are used, ending with a layer of meat sauce.
6. Bake for 25–30 minutes, until the top is bubbling and slightly golden.
7. Let the lasagna rest for 5–10 minutes before serving.

This zucchini lasagna is a delicious, wholesome take on the Italian classic. It’s rich with the flavors of garlic, herbs, and tomato, making it a perfect holiday dish that everyone will enjoy—paleo eaters and non-paleo eaters alike.

Paleo Italian Rosemary Garlic Chicken

This dish features juicy, tender chicken seasoned with garlic, rosemary, and a touch of lemon. Perfect for holiday dinners, it’s simple to make and full of bright, herby flavors that pair beautifully with seasonal sides.

Ingredients:

• 4 boneless, skinless chicken breasts
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 1 lemon, juiced and zested
• 1/2 tsp salt
• 1/4 tsp black pepper
• Lemon slices and additional rosemary for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Grease a baking dish with a little olive oil.
2. In a bowl, mix together the minced garlic, chopped rosemary, lemon juice and zest, olive oil, salt, and black pepper to form a marinade.
3. Rub the marinade evenly over the chicken breasts and let them sit for 10–15 minutes to absorb the flavors.
4. Place the marinated chicken breasts in the prepared baking dish. Bake in the preheated oven for 20–25 minutes, or until the chicken is fully cooked and juices run clear.
5. Garnish with lemon slices and fresh rosemary before serving.

This rosemary garlic chicken is a light yet satisfying option for holiday meals. Its juicy, aromatic profile will complement a variety of sides, such as roasted root vegetables, cauliflower rice, or a fresh green salad.

Paleo Italian Stuffed Mushrooms

These stuffed mushrooms are perfect as an appetizer or side dish for holiday gatherings. They’re filled with a savory mix of ground sausage, garlic, and herbs, topped with a light drizzle of olive oil for a deliciously satisfying bite.

Ingredients:

• 12 large white or cremini mushrooms, stems removed and cleaned
• 1/2 lb ground Italian sausage (paleo-friendly)
• 1/4 cup onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup almond flour
• 1/4 cup chopped fresh parsley
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• Optional: Paleo-friendly grated Parmesan or nutritional yeast for topping

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking sheet with a bit of olive oil.
2. In a skillet over medium heat, cook the ground sausage until browned, breaking it up as it cooks. Add the onion and garlic and sauté for another 2–3 minutes until fragrant.
3. Remove the skillet from heat and stir in the almond flour, parsley, oregano, salt, and black pepper.
4. Spoon the filling into the mushroom caps and place them on the prepared baking sheet.
5. Drizzle the stuffed mushrooms with olive oil and bake for 15–20 minutes or until the mushrooms are tender and the filling is slightly golden on top.
6. If desired, sprinkle with paleo-friendly grated Parmesan or nutritional yeast before serving.

These stuffed mushrooms are an easy, yet elegant addition to any holiday spread. Their warm, savory filling is sure to be a hit with your guests, offering a bite of hearty Italian flavor without any dairy or gluten.

Paleo Italian Butternut Squash Soup

This rich, velvety soup is perfect for a cozy holiday starter. The natural sweetness of butternut squash is balanced by a touch of garlic, sage, and a hint of coconut milk, making this soup both comforting and festive.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 tbsp olive oil
• 1/2 cup onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth (low-sodium)
• 1/2 cup full-fat coconut milk
• 1/2 tsp dried sage
• 1/2 tsp salt
• 1/4 tsp black pepper
• Optional: pumpkin seeds and a drizzle of olive oil for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and cook for 3–4 minutes, until translucent. Add the garlic and sauté for an additional minute.
2. Add the cubed butternut squash to the pot and cook for 2–3 minutes, stirring occasionally.
3. Pour in the chicken or vegetable broth, add the sage, salt, and black pepper, and bring to a boil. Reduce the heat and simmer for 20–25 minutes, or until the squash is fork-tender.
4. Using an immersion blender or a regular blender (in batches), purée the soup until smooth.
5. Stir in the coconut milk and adjust seasoning as needed. Simmer for an additional 5 minutes.
6. Serve the soup warm, garnished with pumpkin seeds and a drizzle of olive oil if desired.

This butternut squash soup is a warming, festive start to any holiday meal. The sweetness of the squash, combined with the creaminess of coconut milk and the depth of sage, creates a comforting, Italian-inspired dish that’s both flavorful and nourishing.

Paleo Italian Lemon Herb Salmon

This salmon dish is light, bright, and perfect for holiday feasts. With a zesty lemon marinade and a fragrant mix of fresh herbs, it’s a refreshing and healthy main course that pairs beautifully with roasted vegetables or a simple salad.

Ingredients:

• 4 salmon fillets
• 2 tbsp olive oil
• 1 lemon, juiced and zested
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• Lemon wedges for serving

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper or lightly grease it with olive oil.
2. In a bowl, combine the olive oil, lemon juice and zest, garlic, parsley, dill, thyme, salt, and black pepper to create the marinade.
3. Place the salmon fillets on the prepared baking tray and brush them generously with the marinade, ensuring even coverage.
4. Bake for 12–15 minutes, or until the salmon is cooked through and flakes easily with a fork.
5. Serve the salmon with lemon wedges and a side of steamed or roasted vegetables.

This lemon herb salmon is perfect for a holiday main dish, offering a clean, fresh flavor profile that brightens up the table. The combination of citrus and herbs makes it a light and delightful option for those looking for a paleo-friendly yet indulgent meal.

Paleo Italian Cauliflower Risotto

This cauliflower risotto offers all the creamy, rich flavor of traditional risotto without any of the grains or dairy. It’s a perfect holiday side dish that pairs well with roasted meats or seafood and adds a touch of Italian flair to your spread.

Ingredients:

• 1 medium head of cauliflower, riced (or 4 cups pre-riced cauliflower)
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/2 cup white wine (optional, or use extra broth)
• 2 cups chicken or vegetable broth (low-sodium)
• 1/4 cup chopped fresh parsley
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• Zest of 1 lemon
• 1/4 cup nutritional yeast (optional, for a cheesy flavor)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 2–3 minutes, until translucent. Add the minced garlic and cook for another minute.
2. Stir in the riced cauliflower and cook for 2–3 minutes until it begins to soften.
3. Pour in the white wine and let it cook for 1–2 minutes, allowing it to reduce by half. (Skip this step if using broth only.)
4. Gradually add the chicken or vegetable broth, a bit at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue this process for about 15 minutes, or until the cauliflower is tender and the mixture has a creamy consistency.
5. Stir in the parsley, lemon zest, salt, black pepper, and nutritional yeast, if using.
6. Serve warm, garnished with extra parsley or a sprinkle of lemon zest if desired.

This cauliflower risotto is a fantastic paleo-friendly twist on a classic dish. It’s creamy, flavorful, and perfect for celebrating the holidays with a comforting side that feels indulgent but is entirely healthy.

Paleo Italian Fennel and Citrus Salad

This refreshing salad is a perfect addition to any holiday meal, balancing the richness of main dishes with its crisp, citrusy flavors. The combination of thinly sliced fennel, juicy oranges, and a drizzle of a light vinaigrette offers a palate-cleansing touch to your festive table.

Ingredients:

• 2 medium fennel bulbs, thinly sliced (fronds reserved for garnish)
• 2 large oranges, peeled and segmented
• 1/4 cup pomegranate seeds
• 1/4 cup fresh parsley, chopped
• 1/4 cup thinly sliced red onion
• 2 tbsp extra-virgin olive oil
• 1 tbsp apple cider vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large mixing bowl, combine the sliced fennel, orange segments, pomegranate seeds, red onion, and chopped parsley.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and black pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Transfer the salad to a serving dish and garnish with reserved fennel fronds for added color and flavor.

This fennel and citrus salad is vibrant and refreshing, making it an excellent palate cleanser and a light complement to heavier holiday dishes. The sweetness of the oranges and the slight anise flavor of the fennel create a beautiful balance that brightens any meal.

Paleo Italian Eggplant Parmesan

This dish gives you all the classic flavors of Italian eggplant Parmesan without any gluten or dairy. Crispy, baked eggplant slices are topped with a rich tomato sauce, fresh basil, and a sprinkle of paleo-friendly “cheese” for a satisfying holiday main or side dish.

Ingredients:

• 2 large eggplants, sliced into 1/4-inch thick rounds
• 2 cups paleo-friendly marinara sauce (homemade or store-bought)
• 1/2 cup almond flour
• 2 eggs, beaten
• 1/2 cup coconut flour
• 1/2 cup nutritional yeast (optional, for a cheesy flavor)
• 1/4 cup fresh basil, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• Olive oil spray or 2 tbsp olive oil for brushing

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Set up a breading station: one plate with almond flour, another with beaten eggs, and a third with coconut flour mixed with salt and black pepper.
3. Dredge each eggplant slice in almond flour, dip into the egg, and coat with the coconut flour mixture. Arrange the breaded eggplant slices on the prepared baking sheet. Lightly spray or brush with olive oil.
4. Bake for 15–20 minutes, flipping halfway, until the eggplant is golden and crispy.
5. Spread a thin layer of marinara sauce in a baking dish. Place a layer of eggplant slices over the sauce and cover with more marinara and a sprinkle of nutritional yeast.
6. Repeat with the remaining eggplant, finishing with a layer of sauce and nutritional yeast on top. Bake for an additional 10 minutes, until heated through.
7. Garnish with fresh basil before serving.

This paleo eggplant Parmesan is hearty and comforting, with a satisfying balance of flavors and textures. Perfect for holiday meals, it’s an Italian classic made healthier, allowing everyone to enjoy a timeless dish without straying from their dietary preferences.

Paleo Italian Zucchini Noodles with Pesto

This dish is a light, refreshing way to enjoy the rich, herbal flavors of Italian pesto. Zucchini noodles are tossed in a homemade paleo pesto, creating a perfect side dish or main course for your holiday spread.

Ingredients:

• 4 large zucchinis, spiralized into noodles
• 1/2 cup fresh basil leaves
• 1/4 cup pine nuts (or substitute with walnuts or sunflower seeds)
• 1/4 cup extra-virgin olive oil
• 2 cloves garlic
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp lemon juice
• Optional: cherry tomatoes, halved for garnish

Instructions:

1. To make the pesto, blend the basil, pine nuts, garlic, lemon juice, salt, and black pepper in a food processor until finely chopped. Gradually drizzle in the olive oil until the mixture forms a smooth paste.
2. Heat a large skillet over medium-high heat and add the zucchini noodles. Sauté for 2–3 minutes, until just tender. Do not overcook; the noodles should remain slightly crisp.
3. Remove the skillet from heat and toss the zucchini noodles with the prepared pesto until well coated.
4. Serve immediately, garnished with halved cherry tomatoes if desired.

This paleo zucchini noodle dish is a quick and healthy way to bring a taste of Italy to your holiday table. It’s fresh, full of flavor, and a perfect example of how you can enjoy the bright and herbaceous taste of pesto while keeping it gluten-free and dairy-free.

Paleo Italian Balsamic Glazed Brussels Sprouts

Brussels sprouts are given an Italian twist with a balsamic glaze that adds depth and sweetness. This side dish is an excellent way to showcase seasonal vegetables with a touch of holiday flair.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 1/4 cup balsamic vinegar
• 1 tbsp honey or maple syrup (optional for added sweetness)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup toasted pine nuts
• 1/4 cup fresh parsley, chopped

Instructions:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, toss the Brussels sprouts with olive oil, salt, and black pepper. Spread them out evenly on the baking sheet.
3. Roast for 20–25 minutes, flipping halfway, until the Brussels sprouts are golden and crispy on the edges.
4. Meanwhile, in a small saucepan over medium heat, combine the balsamic vinegar and honey or maple syrup (if using). Simmer for 5–7 minutes, until the glaze thickens slightly.
5. Drizzle the balsamic glaze over the roasted Brussels sprouts and toss to coat.
6. Transfer the Brussels sprouts to a serving dish and sprinkle with toasted pine nuts and chopped parsley.

These balsamic-glazed Brussels sprouts are a delightful holiday side that offers a perfect balance of tangy and sweet flavors. The combination of caramelized edges, the acidity of balsamic, and the crunch of pine nuts makes this dish stand out as a crowd-pleaser at any holiday feast.

Note: More recipes​ are coming soon!