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overhead view of the Brussels sprouts and Candied Carrots Bowl

Brussels and Candied Carrot Bowl (Paleo, AIP)

Author: Michele
Servings: 1 serving
Want a filling, veggie packed bowl with a bit of sweetness that is super comforting? This bowl filled with roasted Brussels sprouts, chicken, kale, and an easy oven-roasted candied carrots with raisins is delicious and oh so satisfying. It even travels well if you need something portable! Paleo and AIP friendly.
MEAL PREP: You can make all of the elements of this bowl up to 5 days ahead of time. I would, however, wait to put the dressing on the kale until just before serving.
NOTE ON SERVING SIZE: This recipe is for ONE serving but I highly recommend making enough for 2 if you're doing AIP by yourself as then you can have 2 meals for the work of one.
5 from 2 votes
Prep Time 15 mins
Cook Time 40 mins
Total Time 45 mins


For the bowl:

  • 2 small boneless, skinless Chicken Thighs
  • 2 cups Brussels Sprouts
  • 2 medium Carrots
  • 1/4 cup Raisins
  • 1 tbsp Honey
  • 2 tbsp Avocado, Coconut, or Olive Oil
  • 1/3 bunch Kale
  • Sea Salt

For the dressing:

  • 2 tbsp Olive Oil
  • 1 tbsp Apple Cider Vinegar or White Wine Vinegar
  • 1 tsp Lemon Juice
  • 1 pinch Sea Salt
  • 1 pinch Mace (use nutmeg if not on AIP)


  • Preheat the oven to 425 F. Place parchment paper on two baking sheets (or you can use baking dishes). Set two rack in the middle of the oven.
  • Season the chicken with sea salt. Place on one of the baking sheets/dishes and put in the oven on the lower rack for 40 minutes.
  • Meanwhile, cut the root end of the brussels sprouts off and slice each sprout in half. Toss with one tablespoon of the oil and a pinch of sea salt. Place on half of the remaining baking sheet/dish.
  • Then dice the carrots into 1/4-1/2 inch cubes (no need to peel). Toss with the remaining tablespoon of oil, honey, a pinch of sea salt, and the raisins. Place on the other half of the baking sheet/dish. Place the brussels and carrots on the upper rack of the oven. They wil need to cook for 25 minutes.
  • While everything is cooking, remove the tough stalks from the kale and then dice the leaves. Massage the leaves for a few minutes to soften them. Then add the dressing ingredients (no need to mix them before adding them to the kale) and toss to coat well. Place on a serving plate.
  • When everything is done cooking, slice the chicken and add on top of the kale. Then scoop the brussels and carrots over the kale as well. Serve!
Course: Lunch, Main Course
Cuisine: American
Diet Gluten Free
Keyword: AIP, Autoimmune Paleo, bowl, easy, full meal, lunch, make ahead, nourish bowl, Paleo
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingonpaleo !