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.
Ingredients:
- 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
Instructions:
- Preheat oven to 425°.
- Combine all ingredients in a large bowl; toss to coat.
- Place vegetable mixture on a sheet pan covered with parchment paper.
- Bake for 35 minutes or until vegetables are tender and begin to brown, scraping the pan and stirring the vegetables after 20 minutes.
- 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
Ingredients:
- 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
Instructions:
- In a glass jar with a tight fitting lid, combine all the ingredients. Seal tightly and shake to emulsify.
- Alternately, in a medium size bowl add the first four ingredients. Whisk in the olive oil to emulsify.
- 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.
- 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.
Ingredients:
- 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
Instructions:
- 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.
- Combine with the Brussels sprouts, pecans, pecorino and apples. Toss to combine with apple cider-Dijon vinaigrette.
- You will only need about half the vinaigrette; save the remainder for a delicious mixed green salad.
- Enjoy!