Holiday Roasted Brussels & Asparagus

Halloween is officially over...so let's move on to the next holiday that is soon approaching...Thanksgiving!

Although, you don't need to wait until then to try this delicious recipe.  It has everything your taste buds want....salty, a touch of sweet, savory, and crunch!  I suppose you could try the "toppings" on other vegetables if you don't like Brussels sprouts or asparagus....but they both compliment this side dish nicely. I hope you decide to try it during your holiday meal this year!

Holiday Roasted Brussels & Asparagus

Ingredients

~One Pound Brussel Sprouts

~One Pound Asparagus

~ 4 Slices of Turkey Bacon

~1/4 cup Pecans 

~1/4 cup Unsweetened Dried Cranberries

~1 T Pure Maple Syrup

Double, triple or quadruple this recipe based on the number of guests coming to your Holiday gathering. 

Preparation

Heat Oven to 400 degrees.  Prepare three cookie sheets with aluminum foil all sprayed with olive oil.  Wash the Brussel sprouts, pat to dry, cut off woody end, slice each in half placing cut side down onto a cookie sheet.  Wash Asparagus, pat to dry, cut off woody ends and then cut remaining asparagus into bite sized pieces, and place in a single layer on a cookie sheet.  Spray both the Brussel Sprouts and asparagus with olive oil and lightly salt and pepper.  Place turkey bacon in a single layer on the third cookie sheet.  Place all three cookie sheets into the oven for at least ten minutes possibly up to 15 minutes.  Shake the asparagus pan to rotate the asparagus half way through.  I do not rotate the Brussle Sprouts.  I just monitor to ensure the Brussels have a browned cut side.  Rotate the turkey bacon to ensure it will be crispy when pulled out.  

While the Brussel Sprouts, asparagus, and turkey bacon are in the oven, toss the pecans into a skillet on medium heat for a few minutes to allow the nuts to roast.  This brings out the flavor of the pecans.  

Once the Brussels and asparagus are finished place into the serving dish.  Allow the turkey bacon to cool enough to handle and then sprinkle the turkey bacon on top of the asparagus and Brussels.  Sprinkle the pecans and cranberries on top and drizzle lightly with pure maple syrup.  Serve and enjoy! 

 

Sheet Pan Moroccan Chicken & Veggies

  

Sheet pan meals have become one of my favorite things. Have you guys tried them? They make a healthy dinner so much easier, and way less mess. This one has a great mix of spices (turmeric, coriander, ginger, and cinnamon), roasted veggies and chicken. You can serve with cooked brown rice, chopped cilantro and lemon wedges for garnish and make it extra delicious.

Here's the recipe. I hope you'll try it this week!

Ingredients

~1 tsp each turmeric, cumin, ground coriander, salt,

~1/2 tsp each cinnamon, ginger, cayenne, black pepper

~1 ½ lbs boneless, skinless chicken thighs or chicken breast

~4 Large carrots, cut into 1 inch round pieces

~1 Large onion, cut into chunks

~8 oz. baby bella mushrooms, quartered

~1 red, yellow, and orange pepper, cut into large chunks

~1 can (16 oz.) chickpeas, drained and rinsed

~4 T olive oil

Ingredients for Yogurt Sauce

~1 cup greek yogurt

~ ½ lemon, juiced

~ ½ cup diced cucumber

~ 2 garlic cloves, minced

Serve with

~cooked brown rice, chopped cilantro and lemon wedges for garnish

Instructions

~ Preheat oven to 450 degrees.  Mix all spices in a small bow; set aside.  Toss Chicken, carrots, onion, mushrooms, peppers, and chickpeas with olive oil.  Transfer to a couple foil lined sheet pans that have been sprayed with olive oil spray.  Sprinkle evenly with seasoning. Bake for 15 minutes

~Meanwhile in a medium bowl combine yogurt through garlic.  

~Once the timer dings and your dish has finished baking for 15 minutes, turn the oven to broil and finish the chicken and veggies with 10-15 minutes under the broiler.  Chicken should be cooked through (safe internal temp of 165 degrees).

~Serve over rice and drizzle with yogurt sauce.  Garnish with cilantro and lemon wedges. Enjoy immediately, refrigerate leftovers.