Roasted Brussels Sprouts, Delicata Squash, & Cranberries

roasted squash, Brussels and cranberriesThanksgiving may be over, but the holiday season is officially in full swing. Although, I’ll be honest, it doesn’t totally feel like it yet. Anyone else feeling that way?

Anyway, with the holiday season here, there will be plenty more dinners, parties, and get togethers, and I’m willing to bet you’re going to need side dish recipes to share. This festive, healthy, and colorful bounty is perfect. And, not only is it visually pleasing, it’s delicious too. I especially love the pop of color and burst of tart flavor from the cranberries. Also, you may notice that the Brussels sprouts are purple (or would it be red?). I had never seen this variety before and couldn’t resist the beautiful color. If you can’t find the purple ones, green work just fine and taste the same.

Meanwhile, I hope all of you had a lovely Thanksgiving last week, and enjoyed time with family and friends.

Cheers and enjoy!

roasted vegetables with cranberries

Ingredients:

  • 2 cups Brussels sprouts, trimmed and sliced in half
  • 1 medium delicata squash, sliced in half lengthwise, seeded, and cut into half moons
  • 1 cup fresh cranberries
  • 1 large shallot, thinly sliced
  • 1-2 Tbsp avocado oil
  • 1/2 tsp dried thyme
  • 1 tsp dried sage
  • Sea salt and black pepper, to taste

Directions:

  1. Preheat oven to 400 degrees F.
  2. Place Brussels sprouts, cranberries, squash, and shallot on a large baking sheet (line with parchment, if desired) and drizzle with the avocado oil. Sprinkle the thyme, sage, sea salt, and black pepper on top. Toss to combine and spread out in an even layer.
  3. Bake in preheated oven for 40-45 minutes or until Brussels sprouts are crispy and browned. If desired, give a gentle stir halfway through cooking time.
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Grain-Free “Rice” Stuffing

This grain-free “rice” stuffing is perfectly savory and tastes like Thanksgiving. It’s flavor and texture is impeccable, and I can’t even fathom how incredible it would taste with turkey. It’s been amazing with chicken, and I think it would also pair well with mild fish, pork tenderloin, and even eggs. If you ask me, it’s a must-have side dish for the holiday season!

Since this stuffing is not grain-based, it doesn’t leave you with that heavy belly, carb coma feeling. Instead, it’s veggie based, light, and leaves you feeling great. No stomach aches or fatigue!

Meanwhile, I went back on KATU Afternoon Live yesterday and made my crustless butternut squash pie. Catch the replay of my segment HERE.

Cheers and enjoy!

P.S. Can you believe it’s only one week until Thanksgiving? Where has this month gone?!

Ingredients:

  • 2 Tbsp grass-fed butter or ghee
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 stalks celery, finely chopped
  • 2 large carrots, peeled and finely chopped
  • 2 cups crimini mushrooms, finely chopped
  • 16 oz package cauliflower rice
  • 1 tsp poultry seasoning
  • 1 tsp dried sage
  • Sea salt and black pepper, to taste
  • 1/2 cup turkey or chicken broth, homemade or high-quality store-bought
  • 5.29 oz package roasted & peeled chestnuts, roughly chopped (I used this brand)
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup pecans, roughly chopped

Directions:

  1. Melt butter in a large pan over medium heat. Once melted, add the onion, celery, and carrot, and sauté 6-7 minutes or until softened.
  2. Next, add the mushrooms, cauliflower rice, poultry seasoning, dried sage, sea salt and black pepper. Stir well and cook for 8-10 minutes over medium-low heat, stirring occasionally.
  3. Add the broth, chestnuts, and fresh parsley. Stir well, cover, and cook for another 12-15 minutes or until liquid is absorbed.
  4. Lastly, stir in the chopped pecans and serve.