Wellness Weekly

By Sandy Considine

Thinking About Thanksgiving Recipes?

This GORGEOUS recipe is Thanksgiving Perfection in a dish! Rustic Aesthetic Autumn flair and the Flavor Combo here is just so surprisingly GOOD!

Oven Roasted Crispy Brussels Sprouts + Apples is a simple recipe so make this for your weeknight dinner or offer to bring this dish to your holiday gatherings – fair warning: you’ll be asked for your recipe!

Brussels sprouts often get a bad reputation due to the smell, but there are many health benefits that make Brussels a great superfood to include in our diets each week! This green vegetable has properties that can promote weight loss, aid in digestion, and potentially prevent heart disease and cancer.

Did you know this fun fact?! …

Brussels sprouts didn’t originate in Belgium! They are native to the Mediterranean (along with other types of cabbage).

But in the 1200s they were grown near Brussels, Belgium, which is where they got their name.
If you turn up your nose at Brussels sprouts, give them another try – their nutrition power makes them a great addition to your regular rotation.

Low in calories and high in anti-inflammatory compounds, Brussels sprouts contain kaempferol, which appears to promote heart health and cut cancer risk.

They also are a rich source of vitamin K, which helps with blood clotting and bone health.

PLUS … they promote stable blood sugar and are a good source of ALA omega-3 fatty acids, which supports brain health, fights insulin resistance, and may improve triglyceride levels.

Oven Roasted Crispy Brussels Sprouts + Apples
Ingredients:
2 Tbsps. olive oil or avocado oil
sea salt and freshly ground black pepper, to taste
2 lbs. Brussels sprouts, outer leaves removed and halved
2 medium apples of choice
1/2 fresh lemon, juiced
1/2 cup pecans or walnuts
2 Tbsps. maple syrup or raw honey
½ cup freshly shaved parmesan cheese

Instructions
Preheat your oven to 375 degrees f. and line a large baking tray with parchment paper.

Place your prepared sprouts on the baking tray, drizzle with oil, and season with sea salt and pepper. Give everything a good toss before carefully arranging them in a single layer.

Roast for 25-30 minutes, or until tender center with a browned-crisp outside.

Meanwhile, very thinly slice your apples and drizzle them with some fresh lemon juice to prevent apple slices from browning.

Once your sprouts are ready stir in the apples, pecans/walnuts, maple syrup/raw honey, and the shaved parmesan. Toss everything to co

Combine well, then arrange in single layer again.

Reduce the heat of your oven to 350 degrees f.

Return your tray to the oven and continue to bake for 5 more minutes.

Serve warm.

Crockpot Garlic Mashed Potatoes
Ingredients
2 lbs. Russet potatoes
2 lbs. Yukon gold
4 cloves fresh garlic, smashed
1/2 tsp sea salt, plus more to taste
1/2 tsp freshly ground white pepper, plus more to taste
1 1/4 cups of bone broth or vegetable broth
1 cup milk of choice, plus more to reach desired consistency
1/4 cup clarified butter or ghee
a small handful of curly parsley, to garnish

Instructions
Peel your potatoes, chop them into 1 inch cubes and place into a 3.5-4QT slow cooker.

Add the smashed garlic cloves, salt, pepper and broth in the smashed garlic.

Stir to combine, then place the lid on.

Cook on HIGH for 4-5 hours, or until potatoes are very tender.

Once your potatoes are done, take the lid off and add in the ghee and milk. Depending on how much you enjoy the garlic flavor you can leave the smashed cloves in your potatoes (recommend) or remove.

Place the lid on again, and cook for 30 minutes more, or until everything is hot.

Use a potato masher and mash the potatoes right in the pot.

Season with sea salt and pepper to your taste.

You may keep them warm in the crockpot by setting on the WARM function, or transfer to a serving bowl and serve.

Garnish with parsley and enjoy!

Hot Honey Roasted Carrots

Oh yes! You definitely want to make these!

So simple, yet an absolute culinary delight!

Imagine tender, caramelized roasted carrots, infused with the subtle warmth of hot honey, perfectly balanced between sweet and spicy. The natural sweetness of the carrots is elevated by the rich, sticky hot honey, while a hint of heat from the hot sauce leaves a nice tingle on the taste buds.

The roasting process brings out the carrots’ natural depth of flavor.
Ingredients:
2 lbs. small or mini carrots, peeled or scrubbed well
sea salt and fresh ground black pepper, to taste
2 Tbsps. Arrowroot powder, cornstarch, or gluten-free flour
4 Tbsps. raw honey or pure maple syrup
3 Tbsps. grass-fed butter, ghee, or organic unrefined coconut oil, melted
2 Tbsps. hot sauce of choice
fresh Italian parsley, chopped, to garnish

Instructions
Preheat your oven to 425 degrees.

Peel your carrots and slice them in half if they are thick (I kept the smaller one’s whole).

Place your prepared carrots into a large parchment paper-lined sheet pan or baking dish.

Sprinkle with sea salt, pepper, to taste and Arrowroot/cornstarch. Toss to coat well.

Drizzle your carrots with the honey, melted butter, and hot sauce.

Use your clean hands or tongs to toss very well to get all the carrots nicely coated.

Spread them out in a single layer and roast for 15-20 minutes in your preheated oven, or just until fork tender and beginning to nicely caramelize on the outside. Depending on the size of your carrots, roasting time will vary slightly.

Garnish with freshly chopped parsley and enjoy while hot!

Please feel free to email on what you what to know about for a future article at
sandra.considine@yahoo.com