Everything But The Bagel Salad
Is it just me, or do salads at restaurants just taste so much better? I love having salads when I go out to eat! Not because I am trying to [...]
What’s great about the South is that you get sweet potatoes in TWO forms at Thanksgiving – a sweet potato casserole smothered with marshmallows and maple syrup and then (as if that’s not enough), a sweet potato pie for dessert.
No! The marshmallow potatoes are NOT dessert! Isn’t that beautiful?
I love Thanksgiving food – but it is H-E-A-V-Y. Tbh it’s difficult to find a vegetable around here that isn’t smothered in cheese and a cream sauce. So when I prepare Thanksgiving dinner at home or I head to a gathering, I’m THAT GIRL that always brings a lighter veggie dish or two.
You know, so I can eat up some fiber-filled veggies and protein-rich turkey first, then I’m not soooo hungry for all the heavy carbs and fat (i.e. mac ‘n cheese, stuffing, mashed potatoes, cornbread pudding, the GOODS). It’s a smart move.
And no one has ever complained about this recipe. I can promise you that.
Bonus? It’s made on the stove, not the oven, like every other Thanksgiving recipe ever.
Oh and one more bonus: this is light and healthy and DELICIOUS enough that you can make it year-round. It’s a great side with a rotisserie chicken from the grocery store.
Holiday prep-ahead tip:
This recipe requires a bit of chopping and but it’s pretty quick after that. I’d recommend chopping everything up the day before the big feast and cooking it up the day of while everything else is in the oven.
Sautéed Roots
Author: Megan Hansen, RDN
Prep time: 15 mins | Cook time: 10 mins | Total time: 25 mins
Serves: 4
Ingredients
3 Tbsp coconut oil
2 medium sweet potatoes, peeled and chopped into 1/2 inch pieces
1 red onion, chopped
½ lb Brussels Sprouts, quartered
4 cloves garlic, thinly sliced
½ c dried cranberries, unsweetened (if you can find them!)
½ c walnuts, chopped
1 Tbsp coarse kosher salt
½ tsp thyme
½ tsp rosemary
Instructions
Melt coconut oil in a large cast-iron skillet (or use the largest sauté pan you’ve got!) over medium-high heat.
Add onions and sauté for a couple of minutes until fragrant, then add the sweet potatoes, Brussels, and garlic. Add salt, thyme, and rosemary.
Let the veggies cook for about 10 minutes, stirring occasionally, then check for doneness on the potatoes (aka stick a fork in). If they are not yet tender, cook until they are.
Remove from heat, add more salt to taste, then sprinkle in walnuts and cranberries.
Serving size: 1/4 recipe
Protein: 5g
Fat: 10g
Carbs: 34g
Fiber: 7g
