Mains, Recipes

A Holiday Blend.


This year for Thanksgiving, each person in the family came up with an item for the table! I had been itching to try out this new idea that I came up with from an Instagram post! Let me tell you, it was a complete success! Everyone loved it! Even my picky brother who says, “I allergic to anything that does not have gluten in it”, loved it.

At first, when I told everyone I needed to go buy brussels sprouts, I got a handful of comments doubting the recipe! But, you will all be surprised how yummy brussels spouts can be when you cook them right!

What I love, love, love about this recipe is that it is SUPER simple and easy.

Butternut Squash, Brussel Sprout, and Pomegranate Blend with a touch of Coconut & Maple



1 butternut squash

3 cups brussels sprouts

1 pomegranate

4 Tbs Coconut Oil

2 Tbs Maple Syrup

1 Tsp Cinnamon

Sea salt to taste



  1. Set your oven to 400 degrees F.
  2. Skin and chop your butternut squash into cubes.
  3. Prepare your brussels sprouts by: removing the outer yellow leaves, cutting the brown ends off, and cutting them in half.
  4. In one bowl, melt about 1-2 Tbs of coconut oil. Toss your squash around in your bowl until squash is litely coated. Add 1 Tbs maple syrup and cinnamon.
  5. In another bowl, melt another 1-2 Tbs of coconut oil. Toss your brussels sprouts in your bowl and add 1 Tbs maple syrup. Make sure your sprouts are coated.
  6. Pour your both of your bowls onto one cookie tray. Sprinkle sea salt across.
  7. Set in your oven for 20-25 minutes.
  8. While your veggies are roasting, cut open your pomegranate and scavenge your seeds! Here is my favorite way to open a pomegranate:
    1. P.S I know this video is as cheesey as heck. But hey, the method is great.
  9. Remove your veggies from the oven. With a spoon, collect your vegetables into your serving bowl.
  10. Pour your pomegranate seeds over your veggies and toss.
  11. ENJOY 🙂


Happy Thanksgiving!


Rachel Aletta


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