How am I still backed up on Christmas recipes?
Oh, because I’ve been teaching classes and getting ready to head to Vegas and San Diego, that’s why 🙂
I am BEYOND thrilled to be heading to the west coast, where vegan is the norm and McDonalds are replaced with Evolution, my favorite organic, plant-based restaurant in the world. I have anxiously been waiting to get back and the time has almost come!
With all the travel excitement I have been a bit backed up on blogging. I hope to get a lot done before my departure, because I KNOW I’ll come back totally inspired by all the wonderful food I’ll have while I’m gone.
In the meantime, enjoy this delectable Brussels Sprouts dish that graced my holiday table a few weeks ago!
1 small butternut squash, peeled and cubed
1 lb Brussels sprouts
1 cup fresh cranberries
1 cup raw pecans
1 shallot, minced
3 tbsp maple syrup
3 tbsp olive oil
1 tsp sea salt
1/2 tsp black pepper
- Preheat oven to 400 degrees
- Toss together all ingredients until well coated
- Pour onto a parchment paper lined baking sheet and roast at 400 degrees for 20 minutes
- Transfer into a greased 13X9 casserole dish and bake for another 20 minutes
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