Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest

This was a nice alternative to cranberry sauce....good veggies, light and health, and wonderful flavor!

Makes 4 to 6 servings

Ingredients:
• 2 lbs Brussels sprouts, trimmed and halved lengthwise if small or quartered if large
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• 1/4 cup dried cranberries
• 1/3 cup lightly toasted, peeled, chopped hazelnuts
• Zest of 1 orange

Instructions:
1. Preheat your oven to 400°F. On a large rimmed baking sheet, toss the Brussels sprouts with the oil, sprinkle with salt and a few grinds of pepper and toss again. Roast, stirring once or twice, for 20 to 25 minutes, or until nearly tender and browned.
2. Add the dried cranberries, hazelnuts, and orange zest. Stir well and continue roasting for at least another 5 minutes, or until Brussels sprouts are deep golden brown, crisp on the outside, and tender on the inside.
3. Transfer to a serving bowl and serve right away.

Rudolphs Spritzer--A Holiday Drink!

Also, for a recent holiday party, I put this awesome punch together--delicious and a hit with our friends!

Ingredients

5 cups orange juice $

2 cups chilled lemon-lime soft drink $

1 1/2 cups vodka 

1/2 cup maraschino cherry juice 

1/4 cup fresh lemon juice $

Garnishes: lemon slices, fresh rosemary sprigs $

Preparation

1. Stir together all ingredients; serve over ice. Garnish, if desired.

Slow Cooker Butternut Squash Soup Recipe

Because I don't want to lose recipes, I sometimes post recipes from the internet. This is one of those moments... I made this awesome butternut squash soup for a holiday party we have in December 2014, and it was amazing--sweet but still savory!

YUM!!!

Our favorite butternut squash soup recipe...and the best part? It is made in the slow cooker! Garnish with maple roasted chickpeas for an extra special soup!

ingredients:

For the Butternut Squash Soup:
1 medium yellow onion, chopped
3 medium carrots, peeled and chopped
1 medium butternut squash, peeled, seeded and chopped into 1-inch cubes (about 5 cups)
1 large apple, peeled and chopped (I used Granny Smith)
2 (14 oz) cans low sodium vegetable broth
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons maple syrup
Salt and freshly ground black pepper, to taste

For the Maple Roasted Chickpeas:
1 (15 oz) can Libby's Organic Garbanzo Beans (chickpeas)
1 tablespoon canola oil
1 1/2 tablespoons pure maple syrup
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt

directions:

1. Add the onion, carrots, butternut squash, and apple to the slow cooker. Pour the vegetable broth over all of the ingredients. Cook on low for 6 hours or on high for 3 1/2 to 4 hours.

2. Once vegetables are cooked and soft, puree the soup using an immersion blender. Add the cinnamon, nutmeg, and maple syrup. Season with salt and pepper, to taste. If you don't have an immersion blender, you can transfer the soup to a blender (in batches) and puree until smooth. Pour the soup back into the slow cooker and season with spices and maple syrup. 

3. While the soup is cooking in the slow cooker, make the maple roasted chickpeas. Preheat the oven to 375 degrees F. Rinse and drain the chickpeas and pat dry with a towel. Remove the skins by rolling them on the towel. In a small bowl, combine the canola oil, maple syrup, brown sugar, cinnamon, and salt. Place the chickpeas on a large baking sheet. Pour the maple syrup mixture over the chickpeas and toss until chickpeas are well coated. Place in the oven and bake for 40-45 minutes, stirring every 15 minutes or so. Remove from the oven when chickpeas are crunchy. 

4. Pour soup into bowls and garnish with maple roasted chickpeas. Serve immediately.