35+ Flavorful Holiday Paleo Stir Fry Recipes for a Festive Season

The holidays are a time for family, friends, and, of course, festive meals that bring joy to the table.

For those following a paleo lifestyle, it can sometimes feel challenging to balance traditional holiday dishes with healthy, clean ingredients.

But what if we told you that you could enjoy the best of both worlds?

Paleo stir fry recipes are the perfect way to create delicious, nutrient-packed dishes that will impress your guests and leave everyone feeling satisfied.

In this article, we’ve gathered over 35 of the most mouth-watering holiday paleo stir fry recipes.

From savory vegetable stir fries to hearty meat-based options, these recipes feature the finest seasonal ingredients and paleo-friendly techniques that will make your holiday meals even more memorable.

Whether you’re preparing a main dish or a vibrant side, these stir fries offer a perfect balance of flavor, texture, and holiday cheer.

35+ Flavorful Holiday Paleo Stir Fry Recipes for a Festive Season

These 35+ holiday paleo stir fry recipes are the perfect way to elevate your holiday meals while staying true to your paleo lifestyle.

Each recipe offers a delightful combination of fresh vegetables, hearty proteins, and vibrant spices that will excite your taste buds and nourish your body.

Whether you’re looking for something savory and smoky, light and fresh, or hearty and warming, these stir fries are versatile enough to complement any holiday spread.

The beauty of stir fry lies in its simplicity, allowing you to customize each dish with your favorite seasonal ingredients.

These recipes are not only easy to prepare but also packed with the essential nutrients that will keep you energized throughout the holiday season.

So, the next time you’re planning your festive meals, skip the heavy, processed options and opt for these flavorful paleo stir fry recipes instead.

Holiday Paleo Stir Fry with Cranberries and Brussels Sprouts

This festive stir fry brings a burst of flavor with the sweetness of fresh cranberries and the earthy goodness of Brussels sprouts. Perfect for a holiday side dish or a quick dinner, it’s light yet packed with antioxidants. With a touch of maple syrup and a dash of cinnamon, this paleo stir fry balances sweet and savory, making it a delightful addition to any holiday meal.

Ingredients

• 2 cups Brussels sprouts, halved
• 1 cup fresh cranberries
• 1 tbsp avocado oil
• 1/2 tsp cinnamon
• 1 tbsp maple syrup
• 1/2 cup sliced almonds
• 1/2 cup diced red onion
• Salt and pepper to taste

Instructions

1. Heat the avocado oil in a large skillet over medium heat.
2. Add the red onion and cook for 2-3 minutes until softened.
3. Toss in the Brussels sprouts and cook for 5-7 minutes, stirring occasionally until tender and lightly browned.
4. Add the cranberries, cinnamon, and maple syrup. Stir well to coat the Brussels sprouts and cranberries evenly.
5. Cook for an additional 2-3 minutes until the cranberries start to burst.
6. Sprinkle the sliced almonds on top, season with salt and pepper, and serve hot.

This holiday-inspired stir fry is not only colorful but also nutrient-packed. The fresh cranberries add a tartness that pairs wonderfully with the slightly bitter Brussels sprouts, creating a delicious contrast in flavors. The cinnamon and maple syrup elevate the dish, giving it a warm, comforting holiday feel. The crunchy almonds add texture, making this a well-rounded and satisfying dish.

Paleo Holiday Stir Fry with Sweet Potatoes and Pecans

Celebrate the season with a hearty stir fry featuring roasted sweet potatoes and crunchy pecans. This paleo-friendly dish is full of wholesome ingredients, offering a balance of sweetness and warmth. The addition of fresh thyme and a drizzle of ghee enhances the flavors, making it perfect for a festive side dish or a filling meal.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp ghee
• 1/2 cup chopped pecans
• 1/2 onion, sliced
• 1 garlic clove, minced
• 1/2 tsp ground ginger
• 1 tbsp fresh thyme leaves
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Spread the cubed sweet potatoes on a baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and lightly caramelized.
2. Heat the ghee in a large skillet over medium heat. Add the sliced onion and garlic, and sauté for 2-3 minutes until softened.
3. Add the roasted sweet potatoes, pecans, ground ginger, and fresh thyme to the skillet. Stir well to combine.
4. Season with salt and pepper to taste and cook for an additional 3-4 minutes, allowing the flavors to meld.
5. Serve warm, garnished with extra thyme if desired.

The combination of roasted sweet potatoes and crunchy pecans offers a delightful texture that is complemented by the aromatic thyme and rich ghee. This dish has the perfect balance of savory and sweet, making it a show-stopper at any holiday table. The warm spices and earthy vegetables create a comforting and satisfying stir fry that will please both paleo and non-paleo guests alike.

Paleo Holiday Stir Fry with Spaghetti Squash and Sausage

For a more savory twist on a holiday stir fry, this dish combines roasted spaghetti squash with a flavorful sausage filling. The addition of garlic, rosemary, and a splash of balsamic vinegar brings the flavors together in a perfect holiday side or main dish. This stir fry is both filling and light, keeping you satisfied without the heaviness of traditional holiday sides.

Ingredients

• 1 medium spaghetti squash, roasted and shredded
• 1 lb paleo sausage, crumbled
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp fresh rosemary, chopped
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half, remove the seeds, and roast for 35-40 minutes, until the strands easily come apart with a fork.
2. While the squash is roasting, heat the olive oil in a large skillet over medium heat. Add the crumbled sausage and cook until browned, breaking it up into smaller pieces.
3. Add the minced garlic and fresh rosemary to the skillet, cooking for an additional minute until fragrant.
4. Once the spaghetti squash is roasted and shredded, add it to the skillet with the sausage mixture.
5. Stir in the balsamic vinegar, season with salt and pepper, and cook for an additional 2-3 minutes, allowing the flavors to blend.
6. Serve warm, garnished with extra rosemary if desired.

This savory stir fry blends the subtle sweetness of spaghetti squash with the hearty flavor of sausage, making it a wonderful addition to your holiday spread. The rosemary and balsamic vinegar bring depth to the dish, creating a festive and aromatic flavor profile. The dish is filling yet light, offering a great alternative to heavier holiday sides while still delivering comfort and flavor.

Paleo Holiday Stir Fry with Butternut Squash and Kale

This vibrant holiday stir fry brings together the sweetness of roasted butternut squash and the earthy flavor of kale. With the addition of garlic, lemon, and a touch of ginger, it’s a bright and flavorful side dish that complements any festive meal. The dish is also nutrient-packed, providing a good dose of vitamins and fiber, perfect for supporting health-conscious holiday indulgences.

Ingredients

• 2 cups butternut squash, peeled and cubed
• 2 tbsp olive oil
• 1 bunch kale, stems removed and leaves chopped
• 2 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet and toss with 1 tablespoon of olive oil, salt, and pepper. Roast for 20-25 minutes until tender and lightly browned, flipping halfway through.
2. While the squash is roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
3. Add the chopped kale to the skillet and sauté for 3-4 minutes, stirring occasionally, until the kale is tender and slightly wilted.
4. Once the butternut squash is done roasting, add it to the skillet with the kale. Stir in the lemon juice and adjust seasoning with salt and pepper to taste.
5. Serve warm, garnished with additional lemon zest if desired.

This stir fry offers a beautiful balance of textures, with the creamy butternut squash contrasting nicely against the chewy, tender kale. The ginger and lemon juice add a fresh and zesty kick, while the roasting process enhances the squash’s natural sweetness. It’s a healthy and colorful addition to any holiday spread.

Paleo Holiday Stir Fry with Roasted Brussels Sprouts and Pomegranate

Brussels sprouts get a festive upgrade with this stir fry, enhanced by the pop of pomegranate seeds. The rich, earthy flavors of roasted Brussels sprouts are complemented by the sweet-tart burst of pomegranate, making this a refreshing yet hearty dish. This paleo-friendly stir fry is perfect for adding a touch of elegance to your holiday table while being both delicious and nutritious.

Ingredients

• 2 cups Brussels sprouts, trimmed and halved
• 1 tbsp olive oil
• 1/4 cup pomegranate seeds
• 1/4 cup chopped walnuts
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Toss the Brussels sprouts in olive oil, salt, and pepper, then spread them in a single layer on a baking sheet. Roast for 20-25 minutes until golden brown and crispy on the edges, flipping halfway through.
2. While the Brussels sprouts are roasting, toast the chopped walnuts in a dry skillet over medium heat for 3-4 minutes, until fragrant and slightly browned.
3. Once the Brussels sprouts are done, transfer them to a large bowl and drizzle with balsamic vinegar.
4. Toss in the pomegranate seeds and toasted walnuts, mixing well to combine.
5. Serve warm, garnished with extra pomegranate seeds and a drizzle of balsamic vinegar.

This holiday stir fry is a wonderful marriage of sweet, tart, and savory flavors. The roasted Brussels sprouts bring out their natural sweetness, while the pomegranate adds a festive touch with its burst of freshness. The walnuts provide a crunchy texture, and the balsamic vinegar ties everything together with its deep, tangy flavor. It’s a striking and flavorful dish perfect for any holiday gathering.

Paleo Holiday Stir Fry with Cauliflower Rice and Turkey

A light and protein-packed option, this stir fry combines cauliflower rice with lean turkey and a variety of vegetables for a healthful and satisfying dish. It’s a great way to incorporate more vegetables into your holiday meals while still enjoying a hearty, savory main dish. The turkey adds a rich, meaty flavor that is complemented by fresh herbs and a touch of lemon.

Ingredients

• 1 medium cauliflower, grated into rice-sized pieces (or pre-packaged cauliflower rice)
• 1 lb ground turkey
• 1 tbsp olive oil
• 1/2 onion, diced
• 1 cup bell peppers, diced
• 1/2 cup carrots, julienned
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the diced onion, bell peppers, and carrots, sautéing for 3-4 minutes until softened.
2. Add the ground turkey to the skillet, breaking it up with a spoon, and cook until browned and cooked through.
3. Stir in the minced garlic and dried oregano, cooking for another minute until fragrant.
4. Add the cauliflower rice to the skillet and cook for 5-7 minutes, stirring occasionally, until the cauliflower rice is tender.
5. Drizzle with lemon juice, season with salt and pepper to taste, and stir to combine.
6. Serve warm, garnished with fresh herbs like parsley if desired.

This turkey and cauliflower rice stir fry is a lean, satisfying dish that brings a light yet hearty feel to your holiday table. The cauliflower rice acts as a great base, soaking up the savory flavors of the turkey and vegetables, while the lemon adds a refreshing contrast. This dish offers a clean, delicious alternative to heavier holiday fare, making it perfect for those following a paleo lifestyle.

Paleo Holiday Stir Fry with Roasted Carrots and Apples

This sweet and savory stir fry combines the warmth of roasted carrots with the crispness of apples, creating a flavorful holiday dish that is both satisfying and refreshing. The natural sweetness of the carrots and apples is enhanced by a hint of cinnamon and the richness of ghee, making it a perfect side dish for any holiday meal. The addition of walnuts brings a delightful crunch, balancing the tender vegetables.

Ingredients

• 2 cups carrots, peeled and sliced
• 1 apple, cored and sliced
• 1 tbsp ghee
• 1/4 cup walnuts, chopped
• 1/2 tsp cinnamon
• 1 tbsp maple syrup
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Toss the sliced carrots in ghee, cinnamon, salt, and pepper, then spread them evenly on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.
2. While the carrots are roasting, heat a small pan over medium heat and toast the chopped walnuts for 3-4 minutes, stirring occasionally, until fragrant.
3. Once the carrots are roasted, transfer them to a large skillet and add the sliced apples. Stir in the maple syrup, and cook for an additional 3-4 minutes until the apples are tender.
4. Toss in the toasted walnuts and adjust seasoning with salt and pepper as needed.
5. Serve warm, garnished with a sprinkle of cinnamon.

This holiday stir fry offers a delightful mix of sweet and savory flavors. The roasted carrots and apples, combined with cinnamon and maple syrup, create a dish that feels festive yet light. The walnuts add a satisfying crunch, while the ghee brings a rich, buttery flavor. This dish is a beautiful addition to your holiday table and is sure to please those seeking a paleo-friendly, wholesome side.

Paleo Holiday Stir Fry with Zucchini and Mushrooms

A light yet savory stir fry, this dish features zucchini and mushrooms sautéed with garlic, thyme, and a touch of coconut aminos, making it a great addition to any holiday spread. It’s quick and easy to prepare but bursting with flavor, making it a wonderful choice for those looking for a simple, nutritious holiday side dish.

Ingredients

• 2 zucchinis, sliced
• 1 cup mushrooms, sliced
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp fresh thyme, chopped
• 2 tbsp coconut aminos
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the sliced zucchini and mushrooms and sauté for 4-5 minutes, until softened.
2. Add the minced garlic and chopped thyme, and cook for an additional minute until fragrant.
3. Stir in the coconut aminos, salt, and pepper, and cook for another 2-3 minutes, allowing the vegetables to absorb the flavors.
4. Serve warm, garnished with extra thyme if desired.

This stir fry is a perfect holiday dish for those looking for a lighter, vegetable-forward option. The zucchini and mushrooms absorb the savory, umami flavors of the coconut aminos and garlic, making for a deliciously satisfying dish. The thyme adds a fresh, aromatic note, enhancing the natural flavors of the vegetables. It’s a great side to pair with any main course or to serve alongside other holiday dishes.

Paleo Holiday Stir Fry with Roasted Beets and Spinach

This beautiful holiday stir fry features earthy roasted beets and tender spinach, creating a vibrant and nutrient-dense dish. The beets are roasted to bring out their natural sweetness, while the spinach adds a fresh contrast. A touch of balsamic vinegar and a sprinkle of crushed pecans elevate the dish, adding depth and texture to every bite.

Ingredients

• 2 medium beets, peeled and cubed
• 2 tbsp olive oil
• 2 cups spinach, chopped
• 1 tbsp balsamic vinegar
• 1/4 cup pecans, chopped
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Toss the cubed beets in olive oil, salt, and pepper, then spread them in a single layer on a baking sheet. Roast for 30-35 minutes, flipping halfway through, until tender and slightly caramelized.
2. While the beets are roasting, heat a small skillet over medium heat and toast the chopped pecans for 3-4 minutes, until fragrant.
3. Once the beets are roasted, transfer them to a large skillet over medium heat. Add the chopped spinach and sauté for 2-3 minutes until wilted.
4. Drizzle with balsamic vinegar, stir to combine, and season with salt and pepper to taste.
5. Top with the toasted pecans and serve warm.

This stir fry offers a delightful balance of earthy sweetness from the roasted beets and fresh, leafy greens from the spinach. The balsamic vinegar adds a tangy depth to the dish, while the pecans provide a satisfying crunch. It’s a visually stunning and flavorful side dish that brings a touch of elegance to your holiday meals.

Paleo Holiday Stir Fry with Sweet Potato and Green Beans

This delicious stir fry combines the natural sweetness of roasted sweet potatoes with the crispness of green beans, creating a well-balanced, nutrient-packed dish. With the warmth of cumin and a dash of smoked paprika, it brings a savory, comforting touch to any holiday spread. The addition of chopped pecans adds a nice crunch and a touch of elegance to this vibrant side.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 2 cups green beans, trimmed
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 cup chopped pecans
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes in olive oil, salt, pepper, cumin, and smoked paprika, then spread them on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until the sweet potatoes are tender and golden brown.
2. While the sweet potatoes roast, steam or blanch the green beans until bright green and tender, about 4-5 minutes.
3. Heat a skillet over medium heat and toast the chopped pecans for 3-4 minutes, stirring frequently until lightly browned and fragrant.
4. Once the sweet potatoes are done, transfer them to a large skillet. Add the cooked green beans and toasted pecans, tossing to combine and heat through.
5. Serve warm, garnished with extra pecans if desired.

This stir fry offers a delightful combination of sweet and savory flavors, with the roasted sweet potatoes providing a natural sweetness that pairs beautifully with the smoky cumin and paprika. The green beans add a fresh, crunchy contrast, while the toasted pecans provide a satisfying crunch. This dish is a perfect side to any holiday meal and brings both flavor and color to the table.

Paleo Holiday Stir Fry with Cranberries and Brussels Sprouts

A festive twist on a classic vegetable stir fry, this dish combines roasted Brussels sprouts with the bright, tart flavor of fresh cranberries. The balsamic glaze and fresh herbs bring everything together in a harmonious way, making it a beautiful addition to any holiday feast. The slight sweetness from the cranberries and the richness of the Brussels sprouts create a perfect balance of flavors.

Ingredients

• 2 cups Brussels sprouts, trimmed and halved
• 1/2 cup fresh cranberries
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp rosemary, chopped
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, salt, and pepper, then place them on a baking sheet. Roast for 20-25 minutes until crispy and caramelized.
2. While the Brussels sprouts are roasting, heat a small skillet over medium heat and sauté the cranberries for 3-4 minutes until they begin to burst and soften.
3. Remove the Brussels sprouts from the oven and transfer them to a large skillet. Add the sautéed cranberries, balsamic vinegar, and chopped rosemary. Stir to combine and heat through for 2-3 minutes.
4. Serve warm, garnished with extra rosemary if desired.

This dish is the perfect combination of rich, earthy Brussels sprouts and tart cranberries, making it a festive and flavor-packed side. The balsamic vinegar adds a hint of sweetness and tang, while the rosemary enhances the overall aroma of the dish. It’s an elegant addition to any holiday meal and is sure to impress guests with its vibrant flavors and colors.

Paleo Holiday Stir Fry with Spaghetti Squash and Sausage

This savory stir fry brings together the hearty texture of spaghetti squash with the rich, flavorful notes of ground sausage. With the addition of onions, garlic, and a sprinkle of fresh herbs, it creates a satisfying, filling dish that’s both paleo-friendly and holiday-appropriate. The spaghetti squash acts as a perfect base, soaking up all the delicious flavors from the sausage and seasonings.

Ingredients

• 1 medium spaghetti squash
• 1 tbsp olive oil
• 1 lb ground sausage (paleo-friendly)
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1 tsp fresh thyme, chopped
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil, salt, and pepper, and place cut-side down on a baking sheet. Roast for 40-45 minutes until the squash is tender.
2. While the squash roasts, heat olive oil in a large skillet over medium heat. Add the ground sausage, breaking it up with a spoon, and cook until browned and cooked through.
3. Add the diced onion and garlic to the skillet and cook for 3-4 minutes, until softened and fragrant. Stir in the fresh thyme and cook for another minute.
4. Once the spaghetti squash is done, use a fork to scrape the flesh into spaghetti-like strands. Add the strands to the skillet with the sausage and onion mixture, tossing to combine.
5. Serve warm, garnished with additional fresh thyme if desired.

This stir fry is a hearty, filling dish that combines the satisfying texture of spaghetti squash with the richness of ground sausage. The fresh thyme and garlic add aromatic depth, while the squash soaks up the savory flavors, creating a dish that’s perfect for a paleo-friendly holiday feast. It’s a great alternative to traditional pasta dishes and offers a delicious, vegetable-forward option for the season.

Paleo Holiday Stir Fry with Butternut Squash and Kale

This vibrant and nutrient-rich stir fry combines the earthy sweetness of roasted butternut squash with the hearty texture of kale. A perfect balance of savory and sweet, this dish is enhanced with a hint of ginger and garlic, making it a delightful addition to any holiday spread. The roasted squash provides natural sweetness, while the kale offers a satisfying bite, creating a beautiful and colorful side dish.

Ingredients

• 2 cups butternut squash, peeled and cubed
• 2 tbsp olive oil
• 2 cups kale, chopped
• 2 garlic cloves, minced
• 1 tsp fresh ginger, grated
• Salt and pepper to taste
• 1 tbsp coconut aminos (optional for added umami)

Instructions

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash in 1 tablespoon of olive oil, salt, and pepper. Spread it out in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
2. While the squash roasts, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant.
3. Add the chopped kale to the skillet, and sauté for 3-4 minutes until wilted.
4. Once the squash is roasted, add it to the skillet with the kale and stir to combine. Drizzle with coconut aminos if using and adjust seasoning with salt and pepper.
5. Serve warm, garnished with extra ginger if desired.

This holiday stir fry is a beautiful and flavorful side that perfectly combines the rich, sweet flavor of roasted butternut squash with the savory, earthy kale. The ginger and garlic bring a warm, aromatic depth to the dish, making it an excellent choice for any festive meal. This easy-to-make dish is full of seasonal ingredients, making it a vibrant addition to your holiday table.

Paleo Holiday Stir Fry with Cauliflower Rice and Pomegranate

A refreshing and colorful stir fry, this dish combines the mild flavor of cauliflower rice with the sweet and tart pop of pomegranate. Infused with warm spices like turmeric and cumin, this dish is both satisfying and visually striking, making it a perfect addition to your holiday feast. The pomegranate seeds provide a burst of sweetness, while the cauliflower rice soaks up all the flavorful seasonings.

Ingredients

• 1 medium cauliflower, grated into rice-sized pieces
• 1 tbsp olive oil
• 1/2 tsp turmeric
• 1/2 tsp cumin
• 1/2 cup pomegranate seeds
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the grated cauliflower and cook for 5-6 minutes, stirring occasionally, until tender and slightly golden.
2. Stir in the turmeric and cumin, and cook for an additional 1-2 minutes until fragrant.
3. Season with salt and pepper to taste, and remove from heat.
4. Gently stir in the pomegranate seeds, making sure to distribute them evenly throughout the cauliflower rice.
5. Serve warm, garnished with fresh parsley for an added touch of freshness.

This cauliflower rice stir fry offers a unique, paleo-friendly take on a traditional side dish. The turmeric and cumin bring a depth of flavor, while the pomegranate seeds add a burst of sweetness that complements the mild cauliflower rice perfectly. The freshness of parsley brightens the dish, making it a festive and vibrant addition to any holiday meal.

Paleo Holiday Stir Fry with Roasted Brussels Sprouts and Bacon

This rich and savory stir fry features roasted Brussels sprouts paired with crispy bacon, creating a satisfying dish that combines smokiness with the natural earthiness of Brussels sprouts. With a hint of garlic and a touch of apple cider vinegar, it’s a delicious side that works perfectly for any holiday gathering. The bacon adds an irresistible crunch and depth of flavor, making this dish a crowd-pleaser.

Ingredients

• 2 cups Brussels sprouts, trimmed and halved
• 4 slices bacon, chopped
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp apple cider vinegar
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Toss the halved Brussels sprouts in olive oil, salt, and pepper, then spread them evenly on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until crispy and caramelized.
2. While the Brussels sprouts are roasting, cook the chopped bacon in a large skillet over medium heat until crispy. Remove the bacon from the skillet and set it aside.
3. In the same skillet, add the minced garlic and sauté for 1-2 minutes until fragrant.
4. Once the Brussels sprouts are done, add them to the skillet with the garlic and sauté for 2-3 minutes, allowing them to absorb the garlic flavor.
5. Drizzle with apple cider vinegar, stir in the crispy bacon, and adjust seasoning with salt and pepper.
6. Serve warm, garnished with extra bacon if desired.

This savory stir fry brings the richness of crispy bacon together with the earthy flavor of roasted Brussels sprouts, making it a perfect side dish for the holidays. The apple cider vinegar adds a subtle tang that brightens the flavors, while the garlic provides an aromatic depth. This dish is a great addition to any holiday meal, offering a combination of flavors that are both satisfying and festive.