Recipes

Fall at the Farmer’s market brings some of the most lovely colors and foods. Sweet potato, pumpkin, squash, asparagus, and so many more delicious staples. Eating clean nutritious food for Thanksgiving will make most people gasp, but if you want to break the tradition of being rolled into bed after dinner, then you’ve come to the right place. I’ve compiled 22 recipes from the “blog-o-sphere” that I have personally prepared over the years that will be easy, healthy, and tasty options to serve this year.

The Source: Kevin is Cooking

Kevin is cooking is wonderful resource with great photos and a catchy name.

Serving: 4

What you need:

• 1½ lbs brussels sprouts, halved
• 3 tbsp olive oil
• ¾ tsp kosher salt
• ½ tsp ground black pepper
• 2 tbsp balsamic vinegar
• 2 tsp honey

Get to it:

1. Preheat oven to 425°.
2. Line a baking sheet with aluminum foil or use a Silpat silicone baking mat.
3. In a large bowl, toss brussels sprouts with 2 tablespoons of olive oil, kosher salt and freshly cracked black pepper to coat thoroughly.
4. Transfer the brussels sprouts to baking sheet and roast until tender and caramelized, about 20 minutes.
5. Place brussels sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve.

 

 

 

 

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