Blackberry Balsamic Brussels Sprouts

standard November 27, 2016 1 response


I didn’t grow up eating Brussels sprouts. Or blackberries. I am not even sure why, they just weren’t foods that I ever thought of or considered. As an adult, the stigma of Brussels sprouts kept me away, and blackberries always seemed to have too many seeds for my liking and stained things easily.


But just as I don’t remember why I avoided these foods, I also don’t have a strong memory of when I began eating them. I honestly cannot think of many foods I enjoy more than simple roasted Brussels sprouts. We love them so much, they are a Thanksgiving staple in our house, as well as a winter favorite. And who doesn’t love blackberries? Their rich, juicy flavor is even better than blueberries and raspberries, in my opinion.

To honor both of these changed opinion foods, I mixed them together in a holiday side dish that works for Thanksgiving, Christmas, or any holiday potluck. You will make anyone a fan with the rich flavors of roasted vegetables and balsamic vinegar, and the juicy pop of blackberries.


Blackberry Balsamic Brussels Sprouts

Yield: Serves 4

Calories per serving: 87 kcal


  • 4 c Brussels sprouts
  • 1 T olive oil
  • 1 T balsamic vinegar
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 c blackberries, sliced


  1. Preheat oven to 375 degrees F.
  2. Trim ends of sprouts and slice in half.
  3. Toss with oil, vinegar, salt and pepper.
  4. Evenly spread on a baking sheet and roast for 10 minutes, until just golden and crisp on the edges.
  5. Remove from oven and stir in blackberries.
  6. Serve warm.


Per serving: 87 calories, 12 g carbohydrate, 4 g fat, 4 g protein, 281 mg sodium, 4 g sugar



Sweet Potato Risotto

standard September 16, 2015 Leave a response

I always seem to have sweet potatoes in my fridge and never have anything different to do with them so they turn up roasted or baked and topped with chili. And when we moved, I realized my never-ending container of arborio rice was in desperate need of being used. Now that things have finally settled down, I am in a work/school routine, at least for the next month, and we are finally getting some furniture (!!!) I realized it’s about time to combine all those sweet potatoes with my favorite food in the whole world. There is seriously nothing more calming or comforting than stirring a creamy batch of risotto on the stove. And although I make some variation of risotto all the time (see here, here, here, and here) I also realized that I never make it for guests. I just hoard it all to myself. This batch is definitely going to be shared.


Sweet Potato Risotto

Yield: Serves 4

Calories per serving: 378

Sweet Potato Risotto

Creamy, starchy sweet potatoes and classic risotto make for a perfect pre-long run carb loading meal. Topped with crunchy sprouts, protein packed field roast, and a handful of tart cranberries, it makes an easy complete cool weather bowl of goodness.


  • 1/2 c cashews, soaked in water for 2 hrs
  • 2 medium sweet potatoes
  • 1 T +1 tsp olive oil
  • 2 T vegan butter
  • 1 onion, diced
  • 1/2 c arborio rice
  • 1/4 c white wine
  • 4 c vegetable stock
  • 2 T nutritional yeast
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/4 tsp cinnamon
  • 1/4 tsp parsley
  • 1 field roast sausage, diced and cooked
  • 1/2 c Brussels sprouts, roasted
  • 1 T dried cranberries


  1. Blend soaked cashews in 1/2 c fresh water until smooth. Set aside.
  2. Bake 1 sweet potato in the oven until soft, about 1 hr. Dice the second potato into small cubes. Toss with 1 tsp olive oil and roast 30 minutes, until brown and crispy.
  3. Melt vegan butter and 1 T olive oil in a medium saucepan. Add onion and cook until translucent.
  4. Add rice to pan and toast until rice starts to brown. Add wine to deglaze, stirring to scrape up any browned bits on the bottom of the pan.
  5. Add stock 1/2 c at a time, stirring often, until all is absorbed and rice is cooked, about 30 minutes.
  6. Remove pan from heat. Scoop out flesh from baked potato and add to the rice. Stir in cashew cream, nutritional yeast, and spices.
  7. Top with with pan friend field roast, Brussels sprouts, roasted sweet potatoes and cranberries to serve.


Per serving: 378 kcal, 46 g carbs, 15 g fat, 14 g protein, 1133 mg sodium, 9 g sugar


Sweet Sprouts

standard January 15, 2012 Leave a response

For those of you who hate Brussels sprouts, you have either 1. only eaten them boiled until they’re bitter and mushy or 2. never actually eaten one. I was one of the latter until last year. And now I cannot get enough of them. These miniature cabbages get sweet and caramelized when you roast them. Completely delicious, with nothing more than salt and pepper to season them. I swear you’ll like them. I even got my family to eat them at Christmas.

This recipe is so easy, I’m not even sure I can call it a recipe. But its easy, delicious, and cheap. And the flavors are so good together.

Baked Sweet Potato with Cranberries and Brussels Sprouts

Serves 2. 

Print Friendly Recipe


  • 2 sweet potatoes
  • 8 small Brussels sprouts
  • 1/4 c  dried cranberries
  • 2 T coconut oil
  • 2 T Earth balance
  • salt and pepper, to taste
  • toasted chopped walnuts, for garnish


  1. Wash the potatoes and poke holes in them with a fork. Cook, either in the microwave on high for 10 minutes or in the oven at 350 for 1 hour.
  2. Heat coconut oil in a large saute pan over medium-high heat.
  3. Trim the Brussels sprouts and slice them in half. Place cut side down in the hot saute pan. Season with salt and pepper.
  4. Reduce heat to medium, and cover the saute pan. Let cook for 8 minutes or until tender.
  5. To assemble, cut open potato and add 1 T Earth Balance, salt and pepper to taste. Top with Brussels sprouts, cranberries, and walnuts.

Another super simple, but delicious and nutrient-packed dinner!