Perfect Side dish during this healthy holiday season!
1/2 medium sweet potato (boiled or roasted, peeled and cubed)
2-3c brussel sprouts
1 medium gala apple (cut into small chunks)
handful of pepitas (~1/4c)
handful of pecan halves (~1/3c)
handful of dried cranberries (~1/4-1/3c)
cracked salt and pepper
1. Boil or roast sweet potato until tender. Peel skin and cut into small cubes.
2. Warm coconut oil over medium heat and toast pepitas, pecans and cranberries. Remove from heat when done.
3. Rinse and cut brussel sprouts lengthwise. Cook brussel sprouts and apple chunks with coconut oil until tender (add a little water to pan to help the process).
4. When brussels and apples are tender, combine pepitas, pecans, cranberries and sweet potato in pan. Season with salt and pepper to taste.