Healthy Holiday Recipes
To help you avoid gaining the “seasonal 7” this holiday season, we’re featuring recipe weekly that you can use as a healthy alternative to other less healthy options.
Instead of mashed potatoes this season, try this delicious mashed rutabaga and squash with roasted garlic.
Brought to you by your friends at Pilates 1901 and located on the great website, www.stupideasypaleo.com
Enjoy!
Let’s preface by saying that this is one spectacular recipe. It could easily pose as a main for lunch or act as a superior side dish for a larger spread. To put this dish over the edge, it would be ideal to cook up some bacon in the oven first and then roast the beets, garlic and Brussels sprouts in the fat afterward. It creates an earthy and nutty sauce within itself. Every bite gives you a savory crunch that will appeal to your taste buds and leave you wanting more.
Beet and Brussels Sprout Salad
Ingredients- 1 lb (454 g) bacon
- 6 beets, cubed into small pieces
- About 24 (individual) Brussels sprouts, cleaned thoroughly (these guys can be dirty!)
- 4 cloves fresh garlic, quartered
- 1 tbsp (4 g) dried thyme
- ½ tsp sea salt
- ¼ tsp black pepper
- ½ cup (62 g) pistachios, once cooked, and toasted
Instructions
- Preheat oven to 350°F (176°C).
- Arrange slices of bacon on a baking sheet lined with aluminum foil and bake for about 20 minutes in the oven until crispy. When done, remove with tongs and set aside on a plate to cool. Reserve the bacon fat for cooking the vegetables.
- In a large roasting pan, add in the beets, Brussels sprouts and garlic. Drizzle with leftover bacon fat. Sprinkle with dried thyme, salt and pepper. Mix thoroughly using the tongs. Roast in the oven on the middle rack for about 45 minutes until everything has caramelized slightly.
- In the meantime, toast pistachios in a small pan over medium heat on the stove top. Transfer contents of the roasting pan to a large bowl and top with pistachios. Crumble the cooled bacon and add it to the veggies. Use tongs to toss it all together.
This recipe is a sneak preview of Cindy Sexton’s book “Paleo Takes 5 – Or Fewer: Healthy Eating was Never Easier with These Delicious 3, 4 and 5 Ingredient Recipes.”
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