Archive | November, 2013

Brussels Sprouts with Cranberries

25 Nov

Most people either hate or love Brussels sprouts. I played around today trying cooking them in a different way. I hope that the Sprout haters will give this recipe a try this Thanksgiving and actually enjoy Brussels sprouts.

  • 1/2 cup almond slivers
  • 1/4  cup olive oil
  • 2 pounds brussels sprouts, trimmed and thinly sliced
  • 2 garlic cloves, pressed
  • Pinch of nutmeg
  • 1 tsp fresh thyme
  • Salt and pepper
  • 1 tsp sugar
  • 3/4 cup fresh cranberries
Sauté Brussel sprouts,shallots, thyme and  cranberries in olive oil 3-4 min.
Add almonds, toss and serve. If cranberries are not in season, use dried low sugar cranberries, but add them in the end with the almonds.
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Thyme-Roasted Sweet Potatoes

20 Nov

Here is a wonderful sweet potato recipe just in time for Thanksgiving. My daughter and I tested some holiday recipes and this on was wonderful. The Southerns typically make sweet potato soufflé, which is loaded with fat and sugar. We would rather save those calories for dessert and have healthier alternative for sweet potatoes.

  • 4 medium sweet potatoes, peeled and cut into 1 1/2 inch rounds
  • 3 tbs olive oil
  • 3 cloves of garlic, pressed
  • 1/3 cup fresh thyme leaves
  • 1/2 tsp kosher salt
  • 1/2 tsp red pepper flakes
  • 1 tbs of olive oil

Preheat oven to 425  F. In large bowl, combine the potatoes, oil and salt. Arrange potatoes in single layer on a baking sheet. Place on top rack of oven and roast 30 minutes. Meanwhile, combine the rest of the ingredients together. After 30 minutes toss the potatoes with the seasoning mix and bake 10 more minutes.

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