The famous quote by Greek physician Hippocrates, “Let food be thy medicine, and let medicine be thy food” has stood the test of time. Many foods provide more than a tasty meal-they provide energy, vitamins, minerals and more!
Splurging on cups of hot chocolate festive cocktails can get anyone in the holiday spirit, but drink with caution. The comforting, seasonal drinks we all love can wreak havoc on your wellness journey.
Remember: It’s best to keep your beverages less than 5 calories per serving to help facilitate weight loss.
Honey Roasted Brussels Sprouts with Butternut Squash and Cranberries
- 1 pound butternut squash, peeled and cut into chunks (about 3.5 cups)
- 1 pound brussels sprouts, trimmed and cut in half (about 4 cups)
- 1/2 tsp ground cinnamon
- 3 tbsp olive oil
- 4 tbsp honey, divided
- Salt, to taste
- 1/2 cup dried cranberries
- Preheat oven to 450 degrees. Line a baking sheet with aluminum foil and lightly spray with non stick spray.
- Add the squash to a large bowl and toss with cinnamon.
- Add the brussels sprouts to the bowl and toss all with olive oil and 1 tablespoon of honey. Add salt to taste.
- Spread the vegetables evenly onto the baking sheet, placing the brussels sprouts so they are cut side down.
- Bake for 20 to 30 minutes (timing will depend on the cut size of your veggies). Add the dried cranberries to the baking sheet for the last five minutes. Remove from the oven when fork tender.
- Add the brussels, butternut squash and cranberries back to the large bowl. Add the remaining honey and gently toss. Serve immediately.