Thursday, October 29, 2015

Thanksgiving Roast

Dear Lauren,

I like it that together we've been working on cleaning up our eating habits and trying to figure out if we have any food triggers that might be causing us health problems. You've been a great partner, especially because you seem to have no addiction to sugar. You're a great role model for me! 

The other day, a lady named Lynne, posted a note and photo in our food group we belong to. She had the idea to combine Brussels sprouts, sweet potatoes, and fresh cranberries. She said she liked it so much, she decided to put it on her Thanksgiving menu. I was immediately intrigued because I love all three of these.

So I decided to play around with veggies today and guess what? Big win. I'm adding this dish to our Thanksgiving this year as well. Thank you, Lynne! 

Thanksgiving Roast

6 Brussels sprouts, cut in half through the stem
1 sweet potato, peeled and cut into 1-inch chunks
1/2 bag fresh cranberries
olive oil or avocado oil
salt and pepper

Preheat the oven to 425. Line two rimmed baking sheets with parchment paper. Put the cranberries on one sheet and both the Brussels sprouts and sweet potatoes on the other. Add a little oil, start with 1-2 tablespoons, to each baking sheet. With your hands, toss the contents of each sheet until well covered with oil. Add salt and pepper and toss again. Turn the cut sides of the Brussels down so they will brown nicely. Add each sheet to the oven. Cook the cranberries for 18 minutes and the Brussels/sweet potato combination for 20 minutes. Your oven may run a little cooler or hotter than mine so watch to make sure nothing burns. Remove from the oven when nicely browned and toss the contents of both baking sheets together and serve.


P.S. Thank you for taking care of Max and Catarina so often for Dad and I. I left you some Thanksgiving Roast in the fridge as a thank you. Love you!

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