Roasted Pecan & Walnut Pasta

Ingredients

- 1 lb. fresh pasta
- ½ c. raw pecans
- ½ c. raw walnuts
- ½ tbsp. olive or nut oil
- Salt and pepper to taste
- Juice from lemon wedge (optional)
- Parsley for garnish (optional)

Directions

Cook pasta according to directions. Preheat oven to 350°F. Roast pecans and walnuts on a sheet pan for 5 minutes or until the pecans become fragrant (be careful – they burn easily). Once roasted, crush the pecans and walnuts and mix with the pasta. Add oil, salt, pepper, lemon juice and parsley.

Roasted Brussels Sprouts

Ingredients

- 1 lb. Brussels sprouts
- 1 tbsp. olive oil
- 1 tsp. salt
- 1 tsp. pepper

Directions

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.

Loaded Baked Sweet Potato

Ingredients

- 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)

Directions

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.

Baked Sweet Potato Fries

Ingredients

- 1 sweet potato (sliced)
- 1 tbsp. olive oil
- 1 tsp. salt
- 1 tsp. pepper

Directions

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.