Hope ya’ll had a great Thanksgiving! It’s officially the time of year when you can shamelessly blast Christmas music and start decorating the tree. I’d be lying if I said I wasn’t excited about this. I try to embrace each holiday as it comes, but nothing gets me like the Christmas season. King street is already adorned with lights, garland, wreaths and red bows. I certainly feel the holiday spirit here in downtown Charleston.
Today I am sharing a fall recipe to round out the month of November. Just because we are transitioning to December, doesn’t mean we have to forgo peak season produce like delicata squash and brussels sprouts. This would be a great flavorful, plant-based dish to serve during the holidays or of course make for friends or family on any given weeknight.
Nutrition:
Brussels sprouts: They are an excellent source of vitamin C, our free-radical scavenging, collagen-producing nutrient, with one cup meeting 124% of our daily needs.
Delicata squash: Because of its mild and delicate taste, delicata goes great with a flavorful protein dish like meat or fish. Delicata is an excellent source of vitamin C and beta carotene, our nutrient for glowing skin and a strong immune system.
Apples: One medium apple meets 18% of our daily fiber needs. Its insoluble fiber aids digestion and regularity by helping food pass through the digestive tract quickly and seamlessly. Soluble fiber in apples is linked to heart health and blood sugar control.
- 3 cups brussels sprouts, trimmed and quartered
- 1 small delicata squash, halved, deseeded and cut into bite-size pieces
- 1 medium apple, cut into small pieces
- 2 tbsp olive oil
- 1 tbsp thyme
- Salt and pepper to taste
- Preheat the oven to 400 degrees F
- Add your sliced fruit and veggies to a large bowl and coat evenly with olive oil, thyme, salt and pepper.
- Transfer to a lined baking sheet and roast for about 30 minutes, turning half way in between.
