Cooking with Ms Princess Morning Blend e скачать в хорошем качестве

Cooking with Ms Princess Morning Blend e

Sweet Potato, Cranberry & Brussels Sprouts with Goat Cheese side dish: This dish balances sweet, savory, and tangy. Sweet potatoes bring natural sweetness, Brussels sprouts add earthiness, cranberries give a pop of tart, and goat cheese finishes it creamy. For more information about Ms. Princess and her cooking classes visit PrincessCooks.com and add the code: MORNING BLEND for 25% off! Cooking classes located at 5416 58th St N St Pete FEATURED RECIPE Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Cranberries and Goat or Feta Cheese Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Servings: 4-6 Ingredients: For the Roasted Vegetables: 1 small butternut squash, peeled and cubed 1 lb Brussels sprouts, trimmed and halved 2 medium sweet potatoes, peeled and cubed 3 tablespoons olive oil Salt and pepper, to taste 1 teaspoon nutmeg For the Cranberry Glaze: 1/2 jar Ms Princes Cranberry Lemonade Jam 1/4 cup dried cranberries 2 tablespoons honey or maple syrup For the Finishing Touch: 4 oz goat/feta cheese, crumbled 1/2 cup dried cranberries (for garnish) 1 tablespoon fresh parsley, chopped (optional) Instructions: Step 1: Roast the Vegetables: Preheat your oven to 400°F (200°C). In a large bowl, toss the butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, pepper, and nutmeg until well coated. Spread the vegetables on a large baking sheet in a single layer. Roast for 25-30 minutes, stirring halfway through, until tender and caramelized. Step 2: Prepare the Cranberry Glaze: While the vegetables are roasting, prepare the cranberry glaze. In a small saucepan, combine Cranberry Lemonade Jam, dried or fresh cranberries, and honey (or maple syrup). Bring to a simmer over medium heat and cook for about 8-10 minutes, stirring occasionally, until the mixture thickens into a glaze. Step 3: Assemble the Salad: Once the vegetables are roasted, transfer them to a large serving bowl. Drizzle the cranberry glaze over the roasted vegetables and gently toss to coat. Sprinkle the crumbled goat cheese and extra dried cranberries on top.