Creamy Roasted Brussels Sprouts and Chicken

Get up, Americans! It’s election day!

Our morning show today was jam packed full of election coverage even two hours before the polls opened. We had voting information, how to cast a provisional ballot, coverage on our state questions (all five!) and so much more. It’s days like today that I love working in news. Election coverage is a whirlwind and most of the time it comes down to the wire.

By the time the polls close, I will be fast asleep. I’m both nervous and excited about what happens when I wake up. It’s always interesting to see how people vote, especially in the midterms. It’s like everything comes to a crossroads, and each side has a straight 50/50 chance to win. Here’s to the future and a great America!

No special things planned for an election day menu today. Just a simple, quick baked dinner to fix in a flash. After a trip to Trader Joe’s the other day to make homemade pizzas, I had this incredible alfredo sauce leftover. It was a mushroom medley alfredo sauce that was for sale in the produce aisle near all the salsas and marinaras. It might be the best alfredo sauce I’ve ever had.

I found a roasted chicken & Brussels sprouts recipe and decided I would combine that into a bake with my newfound love. Bacon, Brussels sprouts, chicken and alfredo sauce? What’s not to love about that?

Side note: If you happen to go to Trader Joe’s, grab a bag of the Brussels sprouts saute. It’s my new favorite thing they sell. I’ve been known to just eat that, and that alone, for dinner. I’ve done it twice. There’s nothing in it but hazlenuts, shaved Brussels, Parmesan, and a lemony-garlic dressing. It’s to die for.

As for the Brussels sprouts bake I’m sharing with you today: It’s a winner. Roasted Brussels are just about the best way to make the veggie. You get that roasted, slightly charred flavor along with the light-cabbagey taste. I’m pretty sure “cabbagey” isn’t a word, but I’m going with it.

A little sprinkle of salt, pepper, and garlic powder is all you need on the sprouts. In fact, that spice combination is my favorite to use for roasting vegetables. You want a light spice mix so you can enjoy the true-roasted flavor of whatever veggie your cooking; be it carrots, broccoli, or root vegetables.

Enjoy!

Creamy Roasted Brussels Sprouts and Chicken

• Servings: 4
• Time: 40 mins
• Difficulty: Easy
• Print

Roasted chicken & Brussels sprouts with bacon in a creamy alfredo sauce.

Ingredients

• 1 lb. boneless, skinless chicken breasts, cut into strips
• 1 1/2 lbs. Brussels sprouts, stemmed and cut into halves
• 3 TBS. olive oil
• 2 TBS. garlic powder
• salt & pepper
• 1 tsp. paprika
• 6 strips bacon, cooked and crumbled
• 1 cup prepared alfredo sauce

Directions

1. Preheat oven to 425 degrees. Grease two baking sheets. Lay chicken strips on one, and drizzle with 1 tablespoon oil. Sprinkle with salt, pepper, 1 tablespoon garlic powder, and paprika. On the other baking sheet, toss Brussels sprouts with remaining oil, garlic powder, salt and pepper.
2. Roast chicken and Brussels sprouts for 20-25 minutes, or until Brussels are slightly charred. Lower oven temperature to 400 degrees. Cut chicken into bite-size pieces once cool.
3. In a deep baking dish, stir together Brussels sprouts, chicken, bacon, and alfredo sauce. Bake for 10 minutes or until just warmed through. Serve.

Step-By-Step Instructions

Preheat oven to 425 degrees. Grease two baking sheets. Lay chicken strips on one, and drizzle with 1 tablespoon oil. Sprinkle with salt, pepper, 1 tablespoon garlic powder, and paprika.

On the other baking sheet, toss Brussels sprouts with remaining oil, garlic powder, salt and pepper.

Roast chicken and Brussels sprouts for 20-25 minutes, or until Brussels are slightly charred. Lower oven temperature to 400 degrees. Cut chicken into bite-size pieces once cool.

In a deep baking dish, stir together Brussels sprouts, chicken, bacon, and alfredo sauce. Bake for 10 minutes or until just warmed through. Serve.