Photo by You As A Machine Via https://www.flickr.com/photos/youasamachine/

Photo by You As A Machine Via https://www.flickr.com/photos/youasamachine/

One of the women in our office has an organic, nutritionally minded jewelry designer cousin who loves to cook (what a tough break, right?) Sam’s cousin, Paige, is working to change the perception of nutritionally conscious food as virtuous but boring. Sam says she whips up delicious, healthy, and interesting meals nearly every day. As a result, Paige’s 3-year-old puts up no objection to tofu and brussels sprouts, which is no mean feat—I love the salty crunch of a roasted brussel sprout now, but until age 16 I considered it a violent declaration of my parents’ hatred for me whenever they tried to serve it.

Sam particularly loves Paige’s method of roasting vegetables. Paige and Sam nicely agreed to share one of their favorite recipes, so if you’re searching for a great holiday side dish, look no further!

Roasted sweet potatoes with hazelnuts

4 sweet potatoes or yams, peeled and roughly cut in cubes
1/2 cup shelled and chopped hazelnuts (for nut–free households, substitute diced apples or pears for the crunch factor)
1/4 cup maple syrup
1/4 cup olive oil
Sea salt and pepper to taste

Preheat oven to 400 degrees. Peel and quarter sweet potatoes and place face up on a baking sheet. Add the chopped hazelnuts. Drizzle olive oil and toss everything with wooden spoon. Pour on the maple syrup and toss again until evenly distributed. Roast in oven for 35 minutes or until sweet potatoes are soft. Serve.

Check out Paige’s cooking blog, The INgredients, for more recipes and insight! If you try this recipe, leave a comment and let us know how it was–or share your own healthy recipe.

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