I have several holiday recipes on the blog that you can find here, here, and here; but what’s wrong with a couple more! My family and I will be traveling to visit my wonderful in-laws for Thanksgiving, so I thought I would come up with two fun side dishes that I can make and share while we are there. Both are scrumptious and I’m looking forward to making both again in just a few days!
Holiday Brussels Sprouts
3 tablespoons grass fed butter, ghee, or coconut oil
1/2 cup yellow onion, finely diced
1 lb Brussels sprouts, halved and then cut into strips
½ cup walnuts, chopped
½ cup dried unsweetened cherries, chopped
2 teaspoons raw organic honey
1 tablespoon balsamic vinegar
1 tablespoon olive oil
salt and pepper to taste
In a large skillet saute the onions in the the butter, ghee or coconut oil until they start to brown and carmelize. Add the sliced Brussels sprouts and cook until the just become tender. Add the diced walnuts and cherries and cook for another minute or two and remove from heat. In a small saucepan melt the honey, add the balsamic vinegar and olive oil and whisk together. Pour the dressing over the Brussels Sprouts and season with salt and pepper to taste. Serves 5-6.
Garlic Roasted Sweet Potatoes
5 cups sweet potatoes, peeled and diced
12 -15 whole cloves of garlic, peeled (cut the bigger ones in half lengthwise)
3 tablespoons coconut oil or bacon grease
1 teaspoon cinnamon
1 teaspoon fresh thyme leaves, minced
Sea salt and black pepper to taste
Preheat oven to 400. In a large mixing bowl, toss the sweet potatoes and garlic with the oil, cinnamon, thyme, salt and pepper. Spread the potatoes evenly in a 9×13 baking dish. Bake for 35-40 minutes, stirring half way through the cooking time. Serves 5-6.