Roasted Root Vegetables with Thyme and Apples

Ingredients:

3 medium sweet potatoes

2 gala apples

5-6 carrots

2 large beets

2 tablespoons olive oil

Thyme

Salt and pepper to taste

Directions:

1. Chop vegetables and apples into thin slices.
2. Dress with the olive oil and spices.
3. Roast at 450°F for about 40-45 minutes, until the vegetables are tender and starting to brown. Stir occasionally.

Balsamic Brussels Sprouts with Pomegranates  

Ingredients:

1 pound Brussels sprouts

1/2 cup pomegranates

2 tablespoons olive oil

1 tablespoon brown sugar

1 tablespoon balsamic vinegar

Directions:

1. Trim and clean Brussels sprouts. Cut each one in half.
2. Toss the Brussels sprouts with 1 tablespoon olive oil.
3. Roast at 400°F for 25-30 minutes until crispy.
4. In a sauce pan, combine brown sugar, olive oil, and balsamic vinegar. Simmer for 5-10 minutes until the sauce thickens.
5. Combine roasted Brussels sprouts and pomegranates. Then drizzle the sauce over the roasted Brussels sprouts.