Healthy Thanksgiving Part TWO: Roasted Veggies And Walnuts (With Allison!)

In honor of a Healthy Thanksgiving, being in the kitchen with those you LOVE (new friends and family!), and #wellnesswednesday, here is the second part of Healthy (ish) Thanksgiving with my dear friend and foodie, Allison. Be sure to check out our Thanksgiving Part One on Social Media and this recipe link here. Know that you can make this ANY time, not just on Thanksgiving. 🥬🍠🥕 Be WELL!

Serving: 4-5 people as a side.

Ingredients:

• 1/2 pound Brussels sprouts, trimmed and halved

• 3 cups butternut squash, peeled and cubed

• 1 medium shallot, peeled and sliced

• 2 small golden beets, washed, skin kept on, cubed

• 2 small purple potatoes, washed, skin kept on, cubed

• 1 medium sweet potato, skin kept on, cubed

• 3-4 medium carrots, peeled, washed, and coined

• 1 tablespoon extra virgin olive oil

• Salt and pepper to taste

• 1 tsp cinnamon

• 1 tsp chili powder

• 1 cup walnut halves

• 2 tablespoons honey

• 1/2 cup dried raisins

• 2 ounces feta cheese, crumbled

Recipe:

• Chop vegetables. Preheat your oven to 400°F.

• Add the purple potatoes, sweet potato, golden beets, carrots, and butternut squash onto a baking sheet. Pour in half of the olive oil over it, mixing with your hands to cover. Add on salt, pepper, and cinnamon to taste.

• Bake 20 minutes, then add on the shallots and brussel sprouts. Cover with olive oil and a bit more salt, pepper, and cinnamon. Gently toss the other vegetables. Bake all veggies for 10 more minutes.

• While the veggies are cooking, add your walnuts, honey, and chili powder to to a skillet. Stir frequently until the syrup thickens and coats the walnuts. Remove to a plate to cool.

• When the vegetables are done roasting, mix in the raisins and top with the maple walnuts and feta cheese.

• Enjoy with family, friends, or loved ones, and be well.

XO,
B