Recipes: Roasted Veggies and Apple Cranberry Dressing

Thank you to Good to Know & Unilever Spreads for being a sponsor. I was selected for this opportunity as a member of Clever Girls Collective. All opinions expressed here are my own.

The holidays are upon us, and for most of us that means indulging in our favorite holiday foods. But for those of us who are also watching our waistlines, we need to be mindful of what ingredients we’re using to make those foods.

During the holidays and all year long, I like to use I Can’t Believe It’s Not Butter in my recipes. It has less saturated fat than butter, no cholesterol and no hydrogenated oils. If you get the Light version, like I do, it also has 50% less fat and calories than butter!

Thanksgiving may still be a few weeks away, but I wanted to get a head start on taste testing a couple of new recipes for side dishes that I’m trying out this year. I used I Can’t Believe It’s Not Butter in both of them and really focused on packing in some nutritious fruits and vegetables so that I can fill up on yummy food but not regret it the next day!

Roasted Veggies in a Nutmeg Butter Sauce

Ingredients:
1 yam
1 sweet potato
4 carrots
3 tsps olive oil
1/2 tsp sea salt with iodine
1/2 tsp garlic powder
1/2 tsp rosemary
1/2 tsp thyme
3/4 tsp parsley, divided
3 tbsp I Can’t Believe It’s Not Butter
1/2 tsp ground nutmeg

Directions:

Preheat oven to 400
Peel vegetables and cut into 1-2 inch pieces
Add vegetables to large bowl
Drizzle olive oil over veggies and add parsley, thyme, sea salt, garlic powder and rosemary
Place vegetables in a roasting pan and place uncovered in oven for 35-45 minutes, or until vegetables are to desired tenderness, using a fork to check.

Nutmeg Butter sauce:
Combine I Can’t Believe It’s Not Butter, 1/4 tsp parsley, and 1/2 tsp ground nutmeg in a small saucepan
Simmer, stirring frequently, until it’s slightly browned
When vegetables are finished, coat them with the sauce

Apple Cranberry Dressing

Ingredients:
2 boxes chicken flavored stuffing mix
1 cup cranberries
3/4 cup I Can’t Believe It’s Not Butter
1 clove garlic, minced
1 cup chopped onion
1 cup chopped celery
2 chopped Granny Smith apples
1 cup water
1 cube chicken bouillon

Directions:
Preheat oven to 350 degrees F
Lightly butter a 2 qt. casserole dish {I used I Can’t Believe It’s Not Butter spray}
In a {very} large bowl, pour out contents of stuffing mix boxes
Boil water and dissolve bouillon cube in it
Pour stock into bowl of stuffing mix
In a large skillet, melt the I Can’t Believe It’s Not Butter and sauté the celery, onion and garlic for 4 minutes
Stir into stuffing mixture
Add diced apples and cranberries and stir well
Place into casserole dish and bake for 30 minutes
These recipes are an easy way to add a little extra produce to the Thanksgiving feast without sacrificing any flavor. Enjoy!