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One more Holiday Recipe!
One more Holiday Recipe!
Holiday Roasted Veggies
Serves 4-6
3-4 medium sweet potatoes/yams
12-16 oz of Brussel Sprouts
3 T olive or coconut oil
1 tsp REAL salt
½ tsp cinnamon
2 T maple syrup
½ cup pecans
⅓ cup dried cranberries
-Preheat oven to 375 degrees. Scrub and dice sweet potatoes. Toss sweet potatoes with 1 ½ T of olive oil and ½ tsp of salt, and the cinnamon in a glass 9x13 dish. Roast in the oven for 15 minutes while you prepare brussel sprouts.
-Slice brussel sprouts in ½ if medium size and quarters if large. Toss with 1 ½ T olive oil and ½ tsp of salt in a glass 9x13 dish. Place in oven with sweet potatoes.
-Stir and rotate casserole dishes as needed for even roasting until done, about 1 hr for sweet potatoes and 45 minutes for brussel sprouts.
-Toast pecans for 5-8 minutes, stirring every 2 minutes.
-Combine roasted veggies, toasted pecans, maple syrup, and dried cranberries, mixing well to coat.
Happy Holidays to all! I hope your holiday was lovely, whether it was near or far, quiet or lively! A few announcements:
- Class on January 14th, Tuesday, 5:30 TWK “Un-Dieting for Your Health” - $10/person (RSVP on The Wellness Kitchen website: https://www.thewkrc.org/calendar.html) I'll be talking about when and how to use a few therapeutic diets as well as how to transition to a sustainable lifestyle of eating that will keep you getting results rather than yo-yo dieting. Not sure what I'll serve, but come prepared for a tasty nibble of something while you listen to me jabber!
- Please pass the info along to friends and family so they can come too! They can send me an email to get added to my mailings for recipes and tips. smargaretpauls@gmail.com or follow me on IG mpwindsong or find me on FB!
- Just designed my logo! Check it out at the top of the page! (Pending acceptance of business name and license!)
Happy resting and digesting! Until next time, Margaret
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