Baked Sweet Potatoes  (My family’s favorite way to eat sweet potatoes)  
3-4 sweet potatoes, peeled and washed

• Slice the potatoes very thin in rounds using a sharp knife or a mandolin slicer.
• Prepare a pan 9”X13” or 9” round with spreading a thin layer of coconut oil (1-2 Tbsp.).
• Layer the sliced potatoes in the pan.
• On the top layer spread a small amount of coconut oil (1-2 Tbsp.).
• Bake at 350 degrees for 45-50 minutes or until the potatoes are done.  Cover the pan towards the end so they do not get overly brown.

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​Roasted Parsnips with Lemon and Herbs   (cookinglight.com)

Ingredients:

• 1 lb parsnips, peeled and sliced into thin strips
• 2 Tbsp fresh lemon juice
• 1 Tbsp olive oil
• ½ tsp black pepper
• ½ tsp salt
• ¼ cup chopped fresh parsley
• 1 Tbsp chopped fresh dill
• 1 lemon sliced into wedges

​
Directions:

1. Place a rimmed baking sheet in oven; preheat oven to 450 degrees (do not remove pan while oven preheats).
2. Combine parsnips, juice, oil, pepper, and salt.  Arrange in a single layer on the preheated baking sheet.  Bake in preheated oven until tender, about 10 minutes. Toss with parsley and dill.  Serve with lemon wedges.

Serves: 4   Calories: 124

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​Roasted Beets and Other Root Vegetables

4 beets peeled and cut into 1” cubes
2 potatoes peeled and cut into 1” cubes
2 parsnips peeled and cut
2 turnips peeled and cut
1 rutabaga peeled and cut
2 Tbsp. olive oil
salt and ground black pepper to taste

Toss together, place in baking dish and place in 450 degree oven for 40 minutes
Mix in 2 Tbsp. balsamic vinegar and pinch of Italian seasoning prior to serving.

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​Roasted Brussels Sprouts with Balsamic Vinegar & Honey   (onceuponachef.com)
 
​Ingredients:

• 1 ½ lbs brussels sprouts, halved, stems and ragged outer leaves removed
• 3 Tbsp extra virgin olive oil
• 1 tsp salt
• ½ tsp freshly ground black pepper
• 1 Tbsp balsamic vinegar
• 1 tsp honey

 
Directions:

1. Preheat oven to 425 degrees
2. Line a baking sheet with aluminum foil.  In a large bowl, toss brussels sprouts with 2 Tbsp olive oil, salt, and pepper.  Transfer the brussels sprouts to baking sheet and roast, stirring occasionally to ensure even browning, until tender and caramelized, about 20 minutes.​
3. Place brussels sprouts back in bowl.  Add remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly.  Taste and adjust seasoning if necessary, then serve.

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​Garlic Parmesan Roasted Carrots  (cafedelites.com)

Ingredients:

• 2 lbs carrots, washed and halved
• ¼ cup olive oil
• 4 large cloves garlic, minced (1 Tbsp minced garlic)
• ¼ cup grated parmesan cheese
• 2 Tbsp Panko bread crumbs (or normal bread crumbs)
• Salt and pepper, to taste
• Fresh chopped parsley, optional

Directions:
Preheat oven to 400 F and spray a baking sheet with cooking oil spray.
Arrange carrots on sheet.  Pour over the olive oil, and then add the garlic, parmesan, bread crumbs, salt and pepper.  Toss all ingredients together to completely coat the carrots. Spread out and bake for 20-25 minutes, or until tender.  Toss with a spatula half way through.
Remove from oven and serve immediately.  Top with fresh parsley if desired.
Serves: 4

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​Pan-Seared Brussels Sprouts with Cranberries & Pecans  (rachelschultz.com)

Ingredients:

• 1 lb brussels sprouts, de-stemmed and halved
• ½ cup dried cranberries
• ⅓ cup gorgonzola cheese, crumbled
• ½ cup pecans
• ½ cup barley
• 1 Tbsp maple syrup
• 1 Tbsp balsamic vinegar
• 2 Tbsp olive oil
• Salt and pepper to taste

Directions:

1. Prepare barley according to package instructions.
2. Heat brussels sprouts and olive oil in a skillet over medium heat.  Season with salt & pepper.  Cook for 7-9 minutes.
3. Add balsamic vinegar and maple syrup.  Stir to coat and remove from heat.
4. Toss barley, sprouts, cranberries, and pecans in a large bowl.
5. Top with gorgonzola.

Serves 3-4

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COCONUT OIL-ROASTED BEETS

2 ½ lbs. beets, peeled and diced
2 Tbsp. coconut oil, melted
½ tsp. coarse salt

Preheat oven to 400 degrees.  Spread diced beets onto a rimmed baking sheet.  Drizzle with coconut oil and toss to evenly coat all the beets.  Add the salt and toss again to coat the salt.  Roast for 35-45 minutes, until beets are soft, slightly caramelized, and starting to get crispy.  Bake them less for softer, less crispy beets, longer if you like crispy edges.  Be careful not to burn them.  Enjoy!!
Roasted beets can be added to any salad for a new taste!

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Grilled Corn On The Cob

Ingredients:

• 6 ears corn
• 6 Tbsp butter, softened
• Salt and pepper to taste

​Directions:

1. Preheat an outdoor grill for high heat and lightly oil grill.
2. Peel back corn husks and remove silk.  Place 1 Tbsp butter, salt and pepper on each piece of corn.  Close husks.
3. Wrap each ear of corn tightly in aluminum foil.  Place on the prepared grill.  Cook approximately 30 minutes, turning occasionally, until corn is tender.
4. All done!

Another option:

1. Tear off the long silks but keep the husks.
2. Put corn in a cooler or bucket large enough to hold them and completely cover with clean water.
3. Allow them to soak for at least an hour or several hours.  Keep turning them because they float.
4. Drain the water out the tops and put them on a hot grill for approximately 30 minutes.
5. Turn them every 5 minutes or so.  The husks will burn and some may catch on fire - this is normal.  The corn will not burn because it is steamed from the inside due to the soaking.  
6. Once the husks are mostly all blackened, remove from grill, and husk.  Season to taste.

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​Oven Roasted Asparagus  (adapted from allrecipes.com)

​Ingredients:

• 1 bunch thin asparagus spears, trimmed
• 3 Tbsp olive oil
• 1 ½ Tbsp grated Parmesan cheese (optional)
• 1 clove garlic, minced (optional)
• 1 tsp sea salt
• ½ tsp ground black pepper
• 1 Tbsp lemon juice (optional)

Directions:

1. Preheat oven to 425 degrees F
2. Place the asparagus into a mixing bowl, and drizzle with the olive oil.  Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt and pepper.  Arrange the asparagus onto a baking sheet in a single layer.
3. Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness.  Sprinkle with lemon juice just before serving.
4. Aluminum foil can be used to keep food moist, cook it evenly and make cleanup easier.

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​Ethiopian Cabbage Dish   (adapted from allrecipes.com)

Ingredients:

• 1/3 cup olive oil
• 4 carrots, thinly sliced
• 1 onion, thinly sliced
• 1 tsp sea salt
• ½ tsp black pepper (or to taste)
• 2 tsp minced garlic
• 1 tsp ground cumin
• 1 tsp ground turmeric
• ½ tsp ginger
• ½ head cabbage, shredded
• 5 potatoes, peeled and cut into 1 inch cubes
• For protein:  Add 1 can garbanzo beans or chopped Morningstar sausage patties.

Directions:

Heat the olive oil in a skillet over medium heat.  Cook the carrots, (Morningstar sausage patties_ and onion in the hot oil about 5 minutes.  Stir in the salt, seasonings, cabbage and cook another 15 minutes.  Add the potatoes; (can of drained garbanzo beans) cover.  Reduce heat to medium-low and cook until potatoes are soft, 20-30 minutes.

Serve with Naan bread (my family loves this!)   Serves: 5  

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Sauteed Radishes  (allrecipes.com)

Ingredients:

• 1 Tbsp butter (or olive oil)
• 20 radishes, ends trimmed and radishes cut in half
• Salt and ground pepper to taste
• (sliced green onion can be added, if desired)

Directions:

1. Heat butter (olive oil) in a skillet over low heat; arrange radishes, cut side-down, in the oil.  Season with salt and black pepper.  Cook stirring occasionally, until the radishes are browned and softened, about 10 minutes.
2. All done!  

Serves: 4

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​Honey Glazed Brussels Sprouts and Beets

• 1 ½ pounds Brussels sprouts, trimmed and halved
• 2 Tbsp. olive oil
• 3 cloves garlic, minced
• ¼ cup water
• ½ tsp. salt
• 2 Tbsp. honey
• 2 medium beets, roasted and chopped (or one 8.8 ounce package Love Beets cooked beets, chopped)
• ¼ cup crumbled blue cheese or feta cheese
• ¼ cup raw walnuts, chopped

Instructions:

1. In a 12” sauté pan, heat the oil to medium heat.
2. Add the Brussel sprouts and allow them to cook cut side down for 4-5 minutes, or until golden brown.
3. Add the garlic and the water and cook 3 minutes, uncovered, stirring occasionally.
4. Place a cover over the Brussel sprouts and cook for 5-8 minutes, or until all of the liquid is absorbed and Brussel sprouts have reached desired “done-ness”.
5. Add the honey and chopped beets and heat just until the beets are hot (about 1-2 minutes).
6. Transfer the sautéed Brussel sprouts and beets to a serving dish and add the cheese crumbles and chopped walnuts.  Toss everything together and serve.

Serves 2-4

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Roasted Parsnips with Lemon and Herbs   (cookinglight.com)

Ingredients:

• 1 lb parsnips, peeled and sliced into thin strips
• 2 Tbsp fresh lemon juice
• 1 Tbsp olive oil
• ½ tsp black pepper
• ½ tsp salt
• ¼ cup chopped fresh parsley
• 1 Tbsp chopped fresh dill
• 1 lemon sliced into wedges

​
Directions:

1. Place a rimmed baking sheet in oven; preheat oven to 450 degrees (do not remove pan while oven preheats).
2. Combine parsnips, juice, oil, pepper, and salt.  Arrange in a single layer on the preheated baking sheet.  Bake in preheated oven until tender, about 10 minutes. Toss with parsley and dill.  Serve with lemon wedges.

Serves: 4   Calories: 124

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