Roasted Brussel Sprouts with Yams and Dried Cranberries

DSCF7151

I’ve been working on my Thanksgiving Day dinner plans this past week and decided it’s time to change up my brussel sprout recipe this season. I want to add more color and flavor to this delicious vegetable. Since I always serve yams that seemed like a good choice to add and one less dish to prepare. Yams roasted become so sweet and melt in your mouth not to mention the color it will add. I always put chopped bacon or pancetta for extra flavor so that must remain. For even more color I’ll add dried cranberries after the vegetables are roasted and finish by tossing everything with  high quality balsamic vinegar. It not only looks festive it tastes great!

DSCF7156Recipe:

Brussel sprouts, washed and cut in half

Yams, peeled and cut into small chunks

Bacon, cut into small pieces

Kosher salt

Fresh cracked pepper

Good quality olive oil

Good quality balsamic vinegar

Dried cranberries

Prepare the vegetables, try to cut them so they are even in size so they roast evenly. Spread them on a baking sheet and Sprinkle the chopped bacon pieces over the top. Salt and pepper to your liking. Sprinkle enough olive oil over the vegetables to coat them. Toss with your clean hands. Bake 450 degrees for about 20 minutes, till vegetables a tender. Remove from the oven. Spoon the roasted vegetables into a dish and pour on enough balsamic to coat and add a good handful or two of the dried cranberries. Toss and serve immediately.

DSCF7157

Enjoy!

Thanks for stopping by!!

Grilled Chicken with Green Beans and Salad

Grilled chicken with fresh green beans and salad.
Grilled chicken with fresh green beans and salad.

There always seems to be a few nights out of the week that there’s no time to cook a big meal. I’ve been trying to add more vegetables to my family’s diet. My husband Joe and my son Timothy both love this in-door grilled chicken. With the addition of a Boston lettuce salad and fresh green beans the plate is looking way more healthy. This meal only took about 30 minutes from start to finish.  It was delicious and filling. I had plenty of salad and greens beans just in-case anyone wanted seconds.

Cut the ends off the beans and rinse them in cold water.
Cut the ends off the beans and rinse them in cold water.
Drain and add just a little butter, salt and pepper.
Drain and add just a little butter, salt and pepper.
Wash the lettuce and spin dry. Add dried cranberries, a tablespoon of walnuts broken into pieces, crumbles of fresh goat cheese. I used a homemade balsamic vinaigrette.
Wash the lettuce and spin dry. Add dried cranberries, a tablespoon of walnuts broken into pieces, crumbles of fresh goat cheese. I used a homemade balsamic vinaigrette.

For the dressing I used 3 tablespoons of Balsamic vinegar, 1tablespoon good extra virgin olive oil, 1 teaspoon honey, and fresh cracked pepper and kosher salt to taste. I put all the ingredients together in a shaker and just shake to combine.

To prepare to chicken I sprinkled Montreal steak seasoning and kosher salt on both sides, and just a drizzle of olive oil
To prepare to chicken I sprinkled Montreal steak seasoning and kosher salt on both sides, and just a drizzle of olive oil.

I use thin boneless chicken breast.

I sprayed my non-stick grill pan with olive oil spray and heated it to medium high.
I sprayed my non-stick grill pan with olive oil spray and heated it to medium high.
I grilled the chicken about 4 minutes per side. The temperature should be 160 degrees on an instant read thermometer. Let the chicken rest on a plate for a few minutes before serving.
I grilled the chicken about 4 minutes per side. The temperature should be 160 degrees on an instant read thermometer.
Let the chicken rest on a plate for 5 or so minutes before serving.
Let the chicken rest on a plate for 5 or so minutes before serving.
Ready to serve.
Enjoy!

Thanks for stopping by!