A rectangular plate with an assortment of roasted root vegetables.

Honey-Roasted Root Vegetables

This easy side dish is perfect alongside a weeknight roast chicken or on your Thanksgiving table. Add a couple peeled and chopped beets to the vegetable mixture if you’d like.


  • 2 Cups Sweet Potato, peeled and coarsely chopped (about 1 large)
  • 1 1/2 Cups Parsnip, coarsely chopped (about 2 medium)
  • 1 1/2 Cups coarsely chopped carrot (about 2 medium)
  • 1 ½ Cups coarsely chopped turnip (about 1 medium)
  • 1/4 cup honey
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 teaspoons kosher salt
  • 3 shallots, peeled and quartered


  1. Preheat oven to 425°.
  2. Combine all ingredients in a large bowl; toss to coat.
  3. Place vegetable mixture on a sheet pan covered with parchment paper.
  4. Bake for 35 minutes or until vegetables are tender and begin to brown, scraping the pan and stirring the vegetables after 20 minutes.
  5. Enjoy!

*Added sugars are recommended to keep under 25 grams/day for women (6 tsp) and 36 grams/day for men (9 tsp)

Apple Cider-Dijon Vinaigrette


  • 1/4 cup apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon minced shallot (you can substitute 1 teaspoon minced garlic if you prefer)
  • 1 large honey crisp apple, chopped into ½-inch dice, about 1 ½ cups
  • Sea salt and fresh ground pepper to taste
  • 1/2 cup extra virgin olive oil


  1. In a glass jar with a tight fitting lid, combine all the ingredients. Seal tightly and shake to emulsify.
  2. Alternately, in a medium size bowl add the first four ingredients. Whisk in the olive oil to emulsify.
  3. Keep covered in the refrigerator for up to a week. Let the salad dressing come to room temperature before shaking and tossing with your greens.
  4. Enjoy!

Collard Green and Brussels Salad with Apples, Pomegranate Seeds and Pecans

There's no need to peel the apple; the skin adds good color and texture.


  • 1 bunch of collard greens, about 1 pound
  • 1 pound Brussels sprouts, trimmed and pulsed in the food processor
  • 4 ounces Pecorino cheese, finely grated on a microplaner
  • 1 large honey crisp apple, chopped into ½-inch dice, about 1 ½ cups
  • ½ cup pecan pieces
  • 1 cup pomegranate seeds


  1. Cut out the center rib of each collard leaf. Stack the leaves and cut crosswise into 1/4-inch-wide strips. Transfer to a large bowl.
  2. Combine with the Brussels sprouts, pecans, pecorino and apples. Toss to combine with apple cider-Dijon vinaigrette.
  3. You will only need about half the vinaigrette; save the remainder for a delicious mixed green salad.
  4. Enjoy!

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