Food Friday - Check out this excellent side dish


"Food Fridays" have begun and we can't wait to bring you some great healthy recipes on our "Food Fridays". This week Julie shared one of her favorite recipes she discovered on our round of Whole30 not that long ago. (Stay tuned - more rounds of Whole30 are coming to the clinic!) Check out the recipe below:

Balsamic Roasted Sweet Potatoes & Brussels Sprouts
Serves 2: (easily doubled, tripled, quadrupled) 
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

1 cup balsamic vinegar
1 sweet potato, peeled & cut into large dice
3 tablespoons melted ghee, clarified butter or extra-virgin olive oil
1/2 pound Brussels Sprouts, trimmed and cut in half
1/2 red onion, thinly sliced
3 cloves of garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper

PREHEAT the oven to 400 degrees F. Line a baking sheet with parchment paper.

BRING the vinegar to a boil in a small saucepan over medium-high heat. Turn the heat down to medium low and simmer until the balsamic is reduced by about half 20-30 minutes. Remove from the hear, allow to cool, and reserve. (You can do this up to a week ahead of time; store in a covered container at room temperature.)

WHILE the glaze is reducing, combine the sweet potato and 1 tablespoon of the cooking fat in a medium bowl and stir or toss to coat evenly. Spread the coated sweet potatoes on the prepared baking sheet.

MEANWHILE, add the remaining 2 tablespoons of fat to a large skillet over medium-high heat and swirl to coat the bottom of the pan. When the fat is hot, add the Brussels sprouts and cook, shaking the pan occasionally as they start to brown, for 3 to 4 minutes. Add the onion and garlic and continue to cook, stirring, until the garlic is aromatic, and additional minute. Season with the salt and pepper.

ADD the Brussels sprout mixture to the sweet potatoes on the pan, spreading them evenly without crowding. Put the baking sheet in the oven and roast for 15 to 18 minutes, until the sweet potatoes are golden brown and soft and the sprouts are tender.

PLATE the Brussels sprouts an sweet potato mixture and drizzle with the balsamic sauce.

So, I (Nikki) made this last night and it's delicious! I paired it with a a pan fried pork chop and it was a great dinner. The recipe also suggest it could also make for a complete breakfast in no time by just adding breakfast (Chicken) sausage or eggs. 

Doesn't this look fantastic?!

All in all, we highly recommend this recipe especially if you're joining us for the Whole30 starting May 15th!

Thanks for tuning in!


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