45+ Easy and Delicious Saturday Paleo Appetizer Recipes You’ll Love

Looking to switch things up and make your Saturday gathering a little healthier without sacrificing flavor?

Whether you’re hosting friends, family, or just indulging in a quiet weekend snack, paleo appetizers are the perfect solution.

With fresh ingredients, vibrant flavors, and plenty of healthy fats, proteins, and vegetables, these appetizers will keep everyone satisfied while sticking to your paleo lifestyle.

We’ve compiled a list of 45+ delicious paleo appetizer recipes that are easy to prepare and perfect for a Saturday feast.

From crunchy veggie snacks to savory meatballs and refreshing dips, you’ll find something to suit every taste.

45+ Easy and Delicious Saturday Paleo Appetizer Recipes You’ll Love

There you have it—45+ mouthwatering paleo appetizer recipes to make your Saturday gatherings a hit!

Whether you’re entertaining guests or simply enjoying a quiet night in, these recipes offer a variety of flavors and textures that will keep everyone coming back for more.

Paleo appetizers are not only healthy and nourishing, but they can also be incredibly tasty, proving that healthy eating doesn’t have to be bland.

So, the next time you’re planning a Saturday get-together, try out a few of these creative, crowd-pleasing recipes and elevate your weekend dining experience.

Crispy Sweet Potato Fries with Avocado Dipping Sauce

These crispy sweet potato fries make for a delicious, paleo-friendly snack perfect for any Saturday gathering. They’re a healthier alternative to traditional fries and packed with nutrients, while the creamy avocado dipping sauce adds a refreshing, rich flavor that complements the fries perfectly. The combination of crispy edges and tender insides makes these fries both satisfying and light at the same time.

Ingredients:

• 2 large sweet potatoes, peeled and cut into fries
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste

For the avocado dipping sauce:

• 1 ripe avocado
• 2 tablespoons lime juice
• 2 tablespoons fresh cilantro, chopped
• 1 small garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Toss the sweet potato fries with olive oil, garlic powder, paprika, salt, and pepper. Spread them in a single layer on the baking sheet.
3. Bake for 25-30 minutes, flipping halfway through, until crispy and golden brown.
4. While the fries are baking, prepare the avocado dipping sauce. In a blender or food processor, combine the avocado, lime juice, cilantro, garlic, salt, and pepper. Blend until smooth.
5. Serve the fries warm with the avocado dipping sauce on the side.

These crispy sweet potato fries with avocado dipping sauce are a great way to enjoy a crunchy snack without sacrificing flavor. The sweet potato fries are crispy on the outside while remaining soft and tender on the inside, making them incredibly satisfying. Paired with the creamy, zesty avocado dip, they offer the perfect balance of savory and fresh, making them an ideal paleo-friendly appetizer for your Saturday hangout.

Bacon-Wrapped Asparagus with Balsamic Glaze

This bacon-wrapped asparagus is a simple yet impressive appetizer that’s packed with flavor. The crispy bacon creates a smoky and savory crust around the tender asparagus, while the balsamic glaze adds a tangy sweetness that elevates the dish. It’s easy to prepare and always a crowd-pleaser at any gathering.

Ingredients:

• 12 asparagus spears, trimmed
• 6 slices of bacon
• 1 tablespoon olive oil
• 1/4 cup balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Wrap each asparagus spear with a slice of bacon, securing the bacon at both ends with toothpicks if necessary.
3. Place the wrapped asparagus on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper.
4. Bake for 20-25 minutes, or until the bacon is crispy and the asparagus is tender.
5. While the asparagus is baking, prepare the balsamic glaze by simmering the balsamic vinegar in a small saucepan over medium heat for 5-7 minutes, until it thickens and becomes syrupy.
6. Drizzle the balsamic glaze over the bacon-wrapped asparagus before serving.

The combination of smoky bacon, tender asparagus, and tangy balsamic glaze creates a harmonious burst of flavors that will wow your guests. This appetizer is perfect for those following a paleo diet as it’s low in carbs but high in satisfying fats and protein. It’s a savory treat that’s easy to make but still feels elegant, making it a perfect dish for a Saturday evening with friends or family.

Paleo Meatballs with Spicy Tomato Sauce

These paleo meatballs are a satisfying and hearty appetizer, with a rich and flavorful tomato sauce that’s perfect for dipping. They’re made with ground beef or turkey, mixed with herbs and spices, then baked to perfection. The spicy tomato sauce adds a bold kick that balances the savory meatballs beautifully. This dish is perfect for a Saturday night appetizer when you want something filling but still within your paleo eating plan.

Ingredients:

• 1 pound ground beef or turkey
• 1/4 cup almond flour
• 1 egg
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons olive oil

For the spicy tomato sauce:

• 1 can (14 ounces) crushed tomatoes
• 1 tablespoon olive oil
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground beef or turkey, almond flour, egg, oregano, garlic powder, salt, and pepper. Mix well and form into 1-inch meatballs.
3. Place the meatballs on the prepared baking sheet and bake for 15-20 minutes, or until fully cooked and browned on the outside.
4. While the meatballs are baking, prepare the spicy tomato sauce. Heat olive oil in a saucepan over medium heat. Add the crushed tomatoes, red pepper flakes, garlic powder, salt, and pepper. Simmer for 10-15 minutes until the sauce thickens slightly.
5. Once the meatballs are cooked, serve them hot with the spicy tomato sauce on the side for dipping.

These paleo meatballs with spicy tomato sauce are the perfect appetizer for anyone craving something flavorful and filling. The tender meatballs are well-seasoned, and when paired with the zesty, spicy tomato sauce, they offer a delightful balance of flavors. Whether you’re hosting a party or just relaxing with friends on a Saturday night, these meatballs will be a hit, providing a savory and satisfying snack that’s also paleo-approved.

Coconut Shrimp with Zesty Lime Dipping Sauce

Crispy coconut shrimp served with a tangy lime dipping sauce is a refreshing and flavorful paleo appetizer. The coconut adds a crunchy, slightly sweet coating that complements the tender shrimp inside. Paired with a zesty lime dipping sauce, this appetizer is perfect for those looking for a seafood-inspired dish that’s both light and satisfying. It’s an excellent choice for a Saturday evening snack or appetizer.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1/2 cup unsweetened shredded coconut
• 1/4 cup almond flour
• 2 eggs, beaten
• 1 tablespoon olive oil
• Salt and pepper to taste

For the dipping sauce:

• 1/4 cup mayonnaise (paleo-friendly)
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• Salt to taste

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Set up a breading station with three shallow bowls: one with almond flour, one with the beaten eggs, and one with shredded coconut.
3. Dip each shrimp first into the almond flour, then the egg, and finally coat it in the shredded coconut.
4. Place the breaded shrimp on the prepared baking sheet and drizzle with olive oil. Season with salt and pepper.
5. Bake for 12-15 minutes, or until the shrimp are golden and crispy.
6. While the shrimp are baking, combine the mayonnaise, lime juice, chili powder, and salt in a bowl to make the dipping sauce.
7. Serve the coconut shrimp warm with the zesty lime dipping sauce.

The coconut shrimp is wonderfully crunchy and flavorful, with the creamy lime sauce enhancing the natural sweetness of the shrimp. This dish is not only paleo-friendly but also a great way to incorporate seafood into your appetizers without sacrificing taste. The light, zesty dipping sauce is the perfect complement, making this dish a refreshing and indulgent treat for any Saturday gathering.

Paleo Guacamole with Veggie Chips

This paleo-friendly guacamole is a crowd-pleasing appetizer that is bursting with fresh flavors. Avocados, cilantro, and lime come together in a creamy, tangy mix that pairs wonderfully with crunchy veggie chips, providing the perfect balance of textures. It’s a satisfying and nutritious option, ideal for a Saturday snack when you want something fresh and vibrant.

Ingredients:

• 3 ripe avocados, mashed
• 1 small red onion, finely diced
• 1 small tomato, diced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• Salt and pepper to taste

For the veggie chips:

• 2 zucchinis, thinly sliced
• 1 tablespoon olive oil
• Salt to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Lay the zucchini slices in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt.
2. Bake the zucchini chips for 20-25 minutes, flipping halfway through, until they’re crispy and golden.
3. While the chips bake, prepare the guacamole. In a medium bowl, combine the mashed avocados, red onion, tomato, cilantro, lime juice, salt, and pepper. Mix well until smooth and well combined.
4. Once the veggie chips are crispy, remove them from the oven and let them cool slightly.
5. Serve the guacamole with the crispy zucchini chips on the side.

This paleo guacamole with veggie chips is a light yet satisfying snack, offering the richness of avocado with the fresh crunch of veggies. The tangy lime and cilantro elevate the guacamole’s flavor, and pairing it with homemade veggie chips ensures you’re staying within paleo guidelines. It’s the perfect appetizer for any Saturday gathering, offering something both healthy and indulgent.

Grilled Veggie Skewers with Herb Infused Olive Oil

Grilled veggie skewers are a fantastic, flavorful paleo appetizer, packed with a variety of vegetables that are perfectly charred and smoky from grilling. Drizzling them with an herb-infused olive oil gives the dish an extra layer of flavor that enhances the natural sweetness of the vegetables. These skewers are colorful, nutritious, and will surely be a hit at any Saturday evening party.

Ingredients:

• 1 red bell pepper, cut into chunks
• 1 yellow zucchini, sliced into thick rounds
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium-high heat.
2. In a small bowl, mix olive oil, oregano, garlic powder, salt, and pepper.
3. Thread the vegetables onto skewers, alternating the bell pepper, zucchini, onion, and cherry tomatoes.
4. Brush the vegetable skewers with the herb-infused olive oil mixture.
5. Grill the skewers for 5-7 minutes on each side, or until the vegetables are tender and slightly charred.
6. Remove the skewers from the grill and serve warm.

The grilled veggie skewers are a vibrant and satisfying appetizer, full of smoky flavors from the grilling process and enhanced by the herb-infused olive oil. This dish is simple yet full of character, making it a great option for anyone following a paleo diet. It’s a perfect side dish or appetizer for a Saturday evening barbecue or a light gathering with friends.

Paleo Stuffed Mushrooms with Sausage and Spinach

These stuffed mushrooms are a savory, hearty paleo appetizer that is both satisfying and full of flavor. The combination of sausage and spinach inside each mushroom cap provides a rich, meaty filling that pairs perfectly with the earthy mushroom flavor. It’s a simple but indulgent dish that’s sure to be a crowd-pleaser.

Ingredients:

• 12 large mushroom caps, stems removed
• 1/2 pound ground pork sausage (paleo-friendly)
• 1 cup fresh spinach, chopped
• 1/4 cup onion, diced
• 2 cloves garlic, minced
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a baking sheet with olive oil.
2. In a pan, cook the ground sausage over medium heat until browned, breaking it apart with a spoon.
3. Add the onion and garlic to the pan and cook until softened, about 3 minutes. Stir in the chopped spinach and cook for another 2-3 minutes until wilted. Season with salt and pepper.
4. Stuff each mushroom cap with the sausage and spinach mixture, pressing it in lightly.
5. Arrange the stuffed mushrooms on the baking sheet and drizzle with olive oil.
6. Bake for 15-20 minutes, or until the mushrooms are tender and the filling is cooked through.
7. Serve warm.

These stuffed mushrooms are savory and satisfying, with the richness of the sausage balanced by the freshness of spinach. The mushrooms provide an earthy base that complements the meaty filling beautifully. They make an excellent paleo-friendly appetizer, perfect for Saturday nights when you’re looking for something a little heartier. These stuffed mushrooms are sure to be a favorite among your guests.

Paleo Deviled Eggs with Avocado and Bacon

These paleo deviled eggs are a delicious twist on the classic appetizer, incorporating creamy avocado and crispy bacon for added flavor and texture. The avocado adds a rich, buttery element, while the bacon provides a satisfying crunch. This recipe is simple to prepare and a great choice for a Saturday gathering where you want to serve something indulgent yet healthy.

Recipe:

• Ingredients:
  • 6 large eggs
  • 1 ripe avocado
  • 2 slices of bacon, cooked and crumbled
  • 1 tablespoon Dijon mustard (paleo-approved)
  • 1 tablespoon fresh lime juice
  • Salt and pepper to taste
  • Paprika for garnish (optional)
• Instructions:
  1. Bring a pot of water to a boil. Gently add the eggs and cook for 10-12 minutes. Once done, transfer the eggs to an ice bath to cool.
  2. Peel the eggs and slice them in half lengthwise. Remove the yolks and place them in a bowl.
  3. Mash the avocado and mix it with the egg yolks, Dijon mustard, lime juice, salt, and pepper until smooth.
  4. Spoon the avocado mixture back into the egg whites or use a piping bag for a cleaner presentation.
  5. Top each deviled egg with crumbled bacon and a sprinkle of paprika for garnish, if desired.
  6. Serve chilled.

These paleo deviled eggs are a creamy, flavorful treat that will surely be the highlight of your Saturday appetizer spread. The smooth avocado pairs beautifully with the richness of the egg yolk, while the crispy bacon adds a wonderful crunch. The tangy lime and mustard bring out the freshness of the ingredients, making this dish a balanced, satisfying snack or appetizer that will please both paleo and non-paleo guests.

Paleo Caprese Salad Skewers

These caprese salad skewers are a fresh, vibrant appetizer that takes the classic Italian dish to the next level with a simple and paleo-friendly twist. Fresh mozzarella, basil, and juicy cherry tomatoes are threaded onto skewers and drizzled with a balsamic glaze, offering a burst of flavor in every bite. This dish is easy to prepare and perfect for a Saturday gathering, providing a refreshing contrast to heavier appetizers.

• Ingredients:
  • 12 cherry tomatoes
  • 12 small fresh mozzarella balls (or use dairy-free mozzarella for strict paleo)
  • 12 fresh basil leaves
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • Salt and pepper to taste
• Instructions:
  1. Thread one cherry tomato, one mozzarella ball, and one basil leaf onto each skewer. Repeat until all ingredients are used up.
  2. Arrange the skewers on a serving platter.
  3. In a small saucepan, heat the balsamic vinegar over medium heat for 3-5 minutes, allowing it to reduce and thicken slightly.
  4. Drizzle the balsamic glaze over the skewers and then drizzle with olive oil.
  5. Season with salt and pepper to taste.
  6. Serve immediately or refrigerate until ready to serve.

The caprese salad skewers are light, fresh, and full of flavor, offering a satisfying balance of tangy, creamy, and savory elements. The balsamic reduction adds a sweet, tangy touch that complements the tomatoes and mozzarella perfectly. Whether served at a backyard BBQ or an elegant dinner, these skewers are a crowd-pleasing, paleo-friendly appetizer that will elevate any Saturday gathering.

Paleo Chicken Lettuce Wraps with Avocado

These paleo chicken lettuce wraps are a flavorful and healthy appetizer that’s perfect for anyone looking for a low-carb option. The ground chicken is sautéed with spices and herbs, then wrapped in crisp lettuce leaves with creamy avocado for added richness. They’re easy to assemble, light yet filling, and packed with fresh flavors.

• Ingredients:
  • 1 pound ground chicken
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 head of butter lettuce or iceberg lettuce (for wraps)
  • 1 avocado, sliced
  • Fresh cilantro for garnish (optional)
• Instructions:
  1. In a skillet, heat olive oil over medium heat. Add the diced onion and garlic, cooking until softened, about 3 minutes.
  2. Add the ground chicken to the skillet, breaking it apart with a spoon. Cook until browned and cooked through, about 5-7 minutes.
  3. Stir in the cumin, paprika, salt, and pepper. Taste and adjust seasoning as needed.
  4. Remove from heat and let cool slightly.
  5. To assemble, spoon the chicken mixture into individual lettuce leaves and top with sliced avocado.
  6. Garnish with fresh cilantro if desired and serve immediately.

These chicken lettuce wraps with avocado are a light, flavorful appetizer that’s perfect for a Saturday afternoon or evening. The crisp lettuce provides a perfect vessel for the savory ground chicken, while the creamy avocado adds a delightful richness. With fresh herbs and a touch of spice, these wraps are not only delicious but also a great paleo option that will keep you feeling satisfied without being too heavy.

Paleo Chicken Wings with Garlic Herb Butter

These paleo chicken wings are crispy, savory, and coated in a luscious garlic herb butter that will leave your guests craving more. The wings are baked to perfection, achieving the perfect balance of crispy skin and tender meat. The garlic herb butter adds a rich, aromatic flavor that makes these wings a perfect Saturday snack for any gathering.

• Ingredients:
  • 12 chicken wings, tips removed and wings separated
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  For the garlic herb butter:
  • 1/4 cup ghee or clarified butter
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 tablespoon fresh parsley, chopped
• Instructions:
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Toss the chicken wings with olive oil, salt, and pepper, and arrange them in a single layer on the prepared baking sheet.
  3. Bake the wings for 25-30 minutes, or until the skin is crispy and the meat is cooked through, flipping them halfway through.
  4. While the wings are baking, prepare the garlic herb butter by melting the ghee in a small saucepan over medium heat. Add the minced garlic, thyme, and rosemary. Cook for 1-2 minutes until fragrant.
  5. Remove from heat and stir in the fresh parsley.
  6. Once the wings are done, toss them in the garlic herb butter and serve immediately.

These garlic herb butter chicken wings are a flavorful and satisfying paleo appetizer that’s perfect for any Saturday get-together. The crispy wings are infused with the aromatic garlic and herb butter, making each bite a delicious experience. These wings are a great alternative to traditional wings and will have everyone reaching for more!

Paleo Salmon Cakes with Lemon-Dill Sauce

These paleo salmon cakes are a perfect appetizer for any gathering, offering a crispy exterior with a tender, flavorful interior. The combination of wild-caught salmon, herbs, and a zesty lemon-dill sauce creates a refreshing and satisfying dish. This recipe is not only paleo-friendly but also packed with healthy omega-3s, making it a great choice for a Saturday snack or appetizer.

Ingredients:

• 2 cups cooked, flaked wild-caught salmon
• 1/4 cup almond flour
• 1 egg
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons olive oil (for frying)

For the lemon-dill sauce:

• 1/4 cup paleo-friendly mayonnaise
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh dill, chopped
• Salt and pepper to taste

Instructions:

1. In a bowl, mix the flaked salmon, almond flour, egg, parsley, dill, garlic powder, salt, and pepper until well combined.
2. Form the mixture into small patties, about 2-3 inches in diameter.
3. Heat the olive oil in a skillet over medium heat. Fry the salmon cakes for 3-4 minutes per side, until golden brown and crispy.
4. While the cakes are cooking, whisk together the ingredients for the lemon-dill sauce in a small bowl.
5. Once the salmon cakes are done, remove from the skillet and serve with the lemon-dill sauce on the side.

These paleo salmon cakes with lemon-dill sauce offer a satisfying bite, with the flaky salmon combined with fresh herbs and a crispy outside. The tangy, creamy sauce complements the fish perfectly, providing a burst of flavor. These cakes are ideal for a light, yet hearty appetizer on a Saturday night, and they offer a healthy option packed with omega-3s.

Paleo Stuffed Avocados with Tuna Salad

Stuffed avocados are a simple and delightful appetizer that pairs well with any gathering. This recipe uses tuna salad made from fresh tuna, avocado, and simple seasonings, all packed into an avocado shell. The creamy texture of the avocado combined with the savory tuna salad creates a filling and nutritious snack. It’s the perfect paleo-friendly option for a Saturday appetizer.

Ingredients:

• 2 ripe avocados, halved and pitted
• 1 can (5 ounces) wild-caught tuna, drained
• 2 tablespoons paleo-friendly mayonnaise
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste

Instructions:

1. In a bowl, combine the tuna, mayonnaise, lemon juice, dill, salt, and pepper. Mix well.
2. Scoop a little bit of the flesh from the center of each avocado half to create space for the tuna salad.
3. Stuff each avocado half with the tuna mixture.
4. Serve immediately, garnished with additional dill if desired.

The stuffed avocados with tuna salad are a creamy and satisfying appetizer that balances the richness of avocado with the savory flavors of the tuna. This dish is refreshing and filling, making it a great option for a paleo-friendly Saturday evening. It’s simple to prepare yet elegant enough to impress your guests.

Paleo Meatball-Stuffed Peppers

These paleo meatball-stuffed peppers are a flavorful, bite-sized appetizer that offers the perfect combination of savory meatballs and tender roasted peppers. The meatballs are made with ground beef or turkey, seasoned with herbs and spices, and baked inside bell peppers for added flavor. This dish is hearty yet healthy, and the stuffed peppers make for an excellent party snack or appetizer.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 pound ground beef or turkey
• 1/4 cup almond flour
• 1 egg
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil (for drizzling)

Instructions:

1. Preheat the oven to 375°F (190°C) and prepare a baking dish.
2. In a bowl, combine the ground meat, almond flour, egg, oregano, garlic powder, salt, and pepper. Mix until well combined.
3. Form small meatballs, about 1-1.5 inches in diameter, and stuff each bell pepper with the meatballs.
4. Place the stuffed peppers in the prepared baking dish, drizzle with olive oil, and cover with aluminum foil.
5. Bake for 30-35 minutes, or until the peppers are tender and the meatballs are cooked through.
6. Serve warm.

These paleo meatball-stuffed peppers are a hearty and delicious appetizer that will impress your guests with their flavor and presentation. The tender bell peppers provide a great contrast to the juicy, well-seasoned meatballs, making this dish a filling yet healthy option for any Saturday gathering.

Paleo Roasted Brussels Sprouts with Bacon and Balsamic Glaze

Roasted Brussels sprouts with bacon and balsamic glaze are a savory, crunchy appetizer that’s both comforting and flavorful. The Brussels sprouts are caramelized and crispy, while the bacon adds a smoky richness. The balsamic glaze drizzled over the top brings a tangy sweetness that balances out the flavors. This paleo dish is perfect for a Saturday evening appetizer or side dish.

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 4 slices bacon, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 tablespoons balsamic vinegar

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the halved Brussels sprouts with olive oil, salt, and pepper, and spread them out in a single layer on the baking sheet.
3. Scatter the chopped bacon over the Brussels sprouts.
4. Roast in the oven for 25-30 minutes, tossing halfway through, until the Brussels sprouts are crispy and caramelized.
5. While the Brussels sprouts are roasting, heat the balsamic vinegar in a small saucepan over medium heat and cook for 3-5 minutes until it thickens into a glaze.
6. Drizzle the balsamic glaze over the roasted Brussels sprouts and bacon before serving.

The roasted Brussels sprouts with bacon and balsamic glaze offer a wonderful balance of savory, smoky, and sweet flavors. The crispy Brussels sprouts are perfectly complemented by the richness of the bacon, and the balsamic glaze adds a touch of sweetness that brings everything together. This paleo appetizer is a fantastic choice for any Saturday night gathering and will leave your guests asking for seconds!

Note: More recipes​ are coming soon!