Roasted Brussels Sprouts and Winter Beets
  • 2 red beets, peeled and diced (or cut into half moons)
  • 2 golden beets, peeled and diced (or cut into half moons)
  • 1 bag of Brussels sprouts – cut in half or quarters
  • 1½ c. sweet potato shavings
  • extra virgin olive oil
  • Italian Seasoning blend (or Herbs de Provence)
  • garlic salt & pepper
  1. Pre-heat oven to 425 degrees F.
  2. Place all cut veggies in a large bowl and drizzle a little extra virgin olive oil over veggies.
  3. Add in seasonings and mix well.
  4. Drizzle and spread a little extra virgin olive oil over a cookie sheet.
  5. Place veggies out on the cookie sheet making sure they are not overlapping.
  6. Roast veggies in the oven at 425 degrees F for 20-25 minutes until a little soft, crispy and golden.
  7. Serve immediately as a dinner side (or chilled in a salad).
The chicken in the photo above is made by using fresh (not frozen!) organic chicken tenders (or cutting chicken breasts in half) and adding the chicken into a skillet on the stovetop over low heat with just a tad of extra virgin olive oil. Season each chicken piece with Herbs du Provence (on both sides), a few sprinkles of garlic salt. When the chicken is cooked and a light golden brown, add in a bit of freshly squeezed lemon juice over the top for a tasty, moist chicken.
Recipe by Maryann Ridini Spencer at