(Picture from Williams-Sonoma.com)Sweet Potato and Cranberry Hash (from Williams-Sonoma.com)
-substitute coconut oil or ghee for butter
Roasted Carrots w/Thyme
Roasted Brussels Sprouts w/Bacon
Serves 8-10
Ingredients:
2lbs. Brussels Sprouts, trimmed and peeled of any discolored leaves
6oz. Bacon, sliced into 1" pieces
Sea Salt and Pepper, to taste
Preheat oven to 400F. Evenly distribute bacon on a rimmed baking sheet. Bake for 15-20 minutes, until bacon is crispy and browned. Remove bacon to a paper towel-lined plate, leaving drippings on the baking sheet. Toss brussels sprouts in the drippings, coating evenly, and sprinkle with sea salt (remember that bacon drippings will add some saltiness to the sprouts) and black pepper. Bake for 15-20 minutes, until crisp and slightly charred. Serve with a garnish of reserved bacon pieces.
Acorn Squash Rings Glazed with Maple-Orange Glaze (from Williams-Sonoma.com)
-substitute coconut oil/butter or ghee for the butter
-decrease amont of maple syrup
-use dried, unsweetened cherries in place of cranberries
Root Vegetable Gratin (inspired by Williams-Sonoma.com)
Serves 10-12
Ingredients:
1 1/2 lb. parsnips, peeled and sliced 1/8 inch thick
1 1/2 lb. sweet potatoes, peeled and sliced 1/8 inch thick
1 lb. carrots, peeled and sliced 1/8 inch thick (slice at an angle, to create longer slices)
3 cups coconut milk (always use regular, full fat)
3 garlic cloves, thinly sliced
1 Tbs. minced fresh thyme
1/4 tsp. freshly grated nutmeg
Kosher salt and freshly ground pepper, to taste
1 Tbs. minced fresh flat-leaf parsley
Directions:
Preheat an oven to 350°F.
Oil a bistro pan or a 3-quart baking dish. Put the parsnips, sweet potatoes and carrots in a large bowl of water. Set aside.
In a large saucepan over medium heat, combine the coconut milk, garlic, thyme, nutmeg, sea salt and pepper and heat just until bubbles form around the edges of the pan. Remove from the heat and let stand for 10 minutes. Drain the vegetables and pat dry. Arrange a layer of parsnips, sweet potatoes and carrots, alternating the slices, in the prepared pan. Pour part of the coconut milk mixture on top. Repeat with the remaining ingredients. Cover the pan with the lid or with aluminum foil and bake for 30 minutes.
Remove the lid or foil and continue baking until the vegetables are tender when pierced with a knife, about 1 hour more. Let the gratin stand for 15 minutes before serving. Just before serving, sprinkle with sea salt and the parsley.
Savory Tarlets
Fill with any of the following combinations, or create your own:
-Sauteed leeks, zucchini, and sun-dried tomato
-Tomato and basil
-Roasted eggplant, zucchini, asparagus, and red peppers
-Smoked salmon, asparagus, and dill
-Caramelized onion and thyme
-substitute coconut oil or ghee for butter
Roasted Carrots w/Thyme
Roasted Brussels Sprouts w/Bacon
Serves 8-10
Ingredients:
2lbs. Brussels Sprouts, trimmed and peeled of any discolored leaves
6oz. Bacon, sliced into 1" pieces
Sea Salt and Pepper, to taste
Preheat oven to 400F. Evenly distribute bacon on a rimmed baking sheet. Bake for 15-20 minutes, until bacon is crispy and browned. Remove bacon to a paper towel-lined plate, leaving drippings on the baking sheet. Toss brussels sprouts in the drippings, coating evenly, and sprinkle with sea salt (remember that bacon drippings will add some saltiness to the sprouts) and black pepper. Bake for 15-20 minutes, until crisp and slightly charred. Serve with a garnish of reserved bacon pieces.
Acorn Squash Rings Glazed with Maple-Orange Glaze (from Williams-Sonoma.com)-substitute coconut oil/butter or ghee for the butter
-decrease amont of maple syrup
-use dried, unsweetened cherries in place of cranberries
Root Vegetable Gratin (inspired by Williams-Sonoma.com)
Serves 10-12
Ingredients:
1 1/2 lb. parsnips, peeled and sliced 1/8 inch thick
1 1/2 lb. sweet potatoes, peeled and sliced 1/8 inch thick
1 lb. carrots, peeled and sliced 1/8 inch thick (slice at an angle, to create longer slices)
3 cups coconut milk (always use regular, full fat)
3 garlic cloves, thinly sliced
1 Tbs. minced fresh thyme
1/4 tsp. freshly grated nutmeg
Kosher salt and freshly ground pepper, to taste
1 Tbs. minced fresh flat-leaf parsley
Directions:
Preheat an oven to 350°F.
Oil a bistro pan or a 3-quart baking dish. Put the parsnips, sweet potatoes and carrots in a large bowl of water. Set aside.
In a large saucepan over medium heat, combine the coconut milk, garlic, thyme, nutmeg, sea salt and pepper and heat just until bubbles form around the edges of the pan. Remove from the heat and let stand for 10 minutes. Drain the vegetables and pat dry. Arrange a layer of parsnips, sweet potatoes and carrots, alternating the slices, in the prepared pan. Pour part of the coconut milk mixture on top. Repeat with the remaining ingredients. Cover the pan with the lid or with aluminum foil and bake for 30 minutes.
Remove the lid or foil and continue baking until the vegetables are tender when pierced with a knife, about 1 hour more. Let the gratin stand for 15 minutes before serving. Just before serving, sprinkle with sea salt and the parsley.
Savory Tarlets
Fill with any of the following combinations, or create your own:
-Sauteed leeks, zucchini, and sun-dried tomato
-Tomato and basil
-Roasted eggplant, zucchini, asparagus, and red peppers
-Smoked salmon, asparagus, and dill
-Caramelized onion and thyme
3 comments:
I made the Williams-Sonoma sweet potato & cranberry hash tonight. Wow! Wowowowowow. Thank you so much for posting a link to this recipe. I doubt I would have found it otherwise (I do most of my searches with the word "Paleo" included). Why have I never had sweet potatoes and cranberries in the same dish before? They are perfect together.
Since this was so fabulous, I hope sometime soon to try some of the other recipes you've posted.
Thank you for coming back to let me know! You'll have to try the Acorn Squash Rings, as well...they're one of my Thanksgiving go-to sides! ~Jen
Oh, perfect! I have two acorn squash waiting for me to do *something* with 'em. :-)
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