- 6 oz. of cranberries
- 2 tbsp. sugar
- 2 tsp. good quality honey
- ¼ cup water
- ¼ cup fresh orange juice (juice from half an orange)
- Zest from 1 whole orange
Combine cranberries, water, zest, and orange juice. Bring to a boil and add the sugar and honey. Stir until well mixed and simmer until reduced (about 10 minutes).
- 1 lb. Brussels sprouts
- 1 tbsp. olive oil
- 1 tsp. salt
- 1 tsp. pepper
Preheat oven to 400°F. Chop ends off Brussels sprouts and cut into quarters. Place into bowl and add olive oil, salt and pepper. Mix well and place on sheet pan in single layer. Bake in oven for 20-25 minutes.
- 1 large sweet potato
- ½ c. broccoli
- 2 green onions (chopped)
- ½ tbsp. vegetable oil
- Salt and pepper to taste
- Chives (for garnish)
- Plain Greek yogurt or sour cream (optional)
Poke holes in the sweet potato with a fork and place directly on the oven rack. Preheat oven to 425°F (with the potato in the oven) and set the timer for 1 hour. Check tenderness of the potato with a fork and adjust cooking time based on the size of the potato. Meanwhile, sauté broccoli and green onions in vegetable oil. Add salt and pepper to taste. Cut open the potato and add broccoli and green onions, garnishing with chives and plain Greek yogurt or sour cream.
- 1 sweet potato (sliced)
- 1 tbsp. olive oil
- 1 tsp. salt
- 1 tsp. pepper
Preheat oven to 400°F. Slice sweet potato into fry size and place into a bowl. Add olive oil, salt, and pepper. Spread on sheet pan in single layer and bake for 40 minutes, flipping fries halfway through.
