Recipes

Thanksgiving Vegetable Medley

This Thanksgiving, elevate your holiday spread with a dish that’s as visually appealing as it is delicious. Our Golden Goddess-approved vegetable medley is a perfect side dish that’s packed with flavor and nutrients. It’s a simple yet elegant way to add a healthy twist to your traditional Thanksgiving feast.

Let’s dive into the health benefits of some of its key ingredients:

Brussels Sprouts:

Rich in Vitamins and Minerals: These little cruciferous veggies are packed with vitamins C and K, as well as folate and potassium.
Cancer-Fighting Properties: Brussels sprouts contain compounds that may help protect against certain types of cancer, including colon and breast cancer.
Boosts Immunity: The high vitamin C content helps strengthen the immune system, protecting against infections.

Pecans:

Heart-Healthy Fats: Pecans are a great source of monounsaturated fats, which can help lower bad cholesterol levels and reduce the risk of heart disease.
Antioxidant Powerhouse: These nuts are packed with antioxidants, which help protect cells from damage caused by free radicals.
Brain Boosting: The healthy fats in pecans support brain health and cognitive function.

By incorporating these nutrient-rich ingredients into your Thanksgiving meal, you’re not only satisfying your taste buds but also nourishing your body from the inside out!

Ingredients

2 lbs. Sweet Potatoes, peeled and chopped
1 lb. Brussels Sprouts, halved
4 cloves Garlic, minced
1 Tbsp. chopped Rosemary
2 Tbsp. Olive or Avocado Oil
1 Tbsp. Balsamic Vinegar
¼ cup Chopped Pecans
¼ cup Dried Cranberries
Salt and Pepper

Directions

Step 1
Preheat your oven to 375 degrees Fahrenheit.
Step 2
Toss the chopped sweet potatoes in 1 tablespoon of oil, half of the garlic, half of the rosemary and a pinch of salt and pepper. Lay on a parchment covered sheet pan and roast for 15 minutes, then flip them over and roast for an additional 15 or so, or until they are golden.
Step 3
Toss the Brussels sprouts in 1 tablespoon of oil, balsamic vinegar, the remaining garlic, and a pinch of salt and pepper. Lay them cut-side down on a parchment-covered sheet pan and roast for 20-25 minutes. Flip them over and roast for an additional 5-10 minutes.
Step 4
Toss the roasted Brussels sprouts and sweet potatoes in a bowl with the remaining rosemary, dried cranberries and chopped pecans.