Needless to say the holiday season was less than kind to my waistline, so I’m trying to cook a little healthier to drop some of those pounds. The other night I wanted a side dish that was flavorful, hearty and appropriate for the winter season, but that wouldn’t make me wince when I stepped on the scale the next morning, and this is what I came up with… a Vegan Winter Hash.
Serves 4-6 as a side.
4c Diced Sweet Potatoes, skin on
4c Brussel Sprouts, halved or quartered (depending on size)
2tbsp Olive Oil, (2) 1tbsp portions
2tsp Salt, (2) 1tsp portions
2tsp Ground Black Pepper, (2) 1tsp portions
1tsp Garlic Powder
1c Fresh Cranberries
1/2c Granulated Sugar
1/2tsp Ground Nutmeg
Heat your oven to 375F.
In a small sauce pot combine the water, cranberries, sugar and nutmeg. Bring to a boil then reduce the heat to medium-low and simmer for 20 minutes to soften the cranberries and draw out some of their tartness. Put the cranberries (still in their liquid) in the freezer to cool for 30 minutes.
Heat 1tbsp of olive oil in a large sauté pan on high heat. Add the diced sweet potatoes and 1tsp each of salt, pepper and garlic powder, sauté for 5 minutes. Then add the sprouts and 1tsp each of salt and pepper, sauté for an additional 5 minutes. At this point the potatoes and sprouts should have a light char. Drizzles the vegetables with 1tbsp of olive oil then place in the oven for 25-30 minutes, until well roasted. Stir periodically to promote even cooking.
Remove the potatoes and sprouts from the oven and toss them with 1/3c of the cranberry water, then strain the cranberries from the remaining liquid and add them to the roasted vegetables.
That’s it, you’re done… Hearty, delicious, and perfect for the winter. Serve it up and enjoy!