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Paleo Side Dishes

Paleo side dishes provide an opportunity to introduce foods, of those that appear close to them, into your diet that would otherwise not have them present. As summer approaches and many prepare for gatherings and parties and many hours spent cooking, there will be a need for fun paleo side dishes that excite the palate while remaining within the confines of a proper paleolithic diet. Below we have some of the best paleo side dishes guaranteed to complete any meal and have people coming back for more.

Italian Eggplant:

A great alternative to bread or other grain-filled sides, these baked eggplant biscuits go great with any meal. You won’t miss rolls or traditional biscuits with these replacements around.

What you’ll need:

- 1 eggplant, sliced thinly
- 1 egg
- 1/4 cup of arrowroot powder
- 1/2 tsp. salt (sea salt preferable)
- 1/4 tsp. ground black pepper
- 1/4 tsp. oregano
- 1/4 tsp. thyme
- 1/4 tsp. garlic powder

Optional:

- sugar free marinara sauce (for dipping)
- parsley (for garnish)

Directions:

- With the eggplant sliced, sprinkle salt evenly and allow them to drain for 30 minutes.
- Once they are thoroughly dried, place the arrowroot, salt, pepper, oregano, thyme, and garlic into a bowl to combine.
- Whisk the egg until it forms a frothy batter. Dip the eggplant slices into the egg, then proceed to sprinkle powder evenly on both sides. Continue until all slices are coated.
- On a baking sheet, place the eggplant into the oven at 375F for ten minutes, then flip over to bake the other side.
- Transfer slices to a cooling rack and allow ten to fifteen minutes prior to serving.

Crispy Brussel Sprout Chips:

When in the mood for potato chips, or another finger food, consider brussel sprouts as an alternative.

What you’ll need:

- Two dozen brussel spouts, cut 1/4 inch thick
- 1 1/2 tbsp. of Olive oil
- Salt (preferably sea salt)
- Ground pepper of choice

Directions:

- Preheat oven to 400F.
- Placed cut brussel sprouts into a bowl and drizzle with olive oil and sprinkle salt evenly. Mix to make sure each piece is coated evenly.
- Spread coated sprouts onto a baking sheet, providing space between each piece, and place them on the center rack of the oven.
- Bake for 7 minutes, then turn each piece over for another 7 minutes.
- Place the brussel sprouts to cool to ten minutes before serving.

Baked Butternut Squash:

This sweet, protein-packed side is what every paleo dieter secretly wishes they could have at every meal.

What you’ll need:

- 3-4 pounds of butternut squash, peeled and diced.
- 3 tbsp. olive oil
- 1 1/2 tbsp. balsamic vinegar
- 2 tsp. salt (sea salt preferable)
- 1 tsp. ground black pepper

Directions:

- Preheat oven to 400F.
- place squash into a bowl and coat with olive oil, vinegar, salt, and pepper. Toss until each piece if coated.
- Spread on to a cooking sheet and bake for fifteen minutes, then turn before baking for another fifteen.
- Let squash sit for ten minutes before serving.