Roasted Butternut Squash, Brussels Sprouts, Purple Sweet Potatoes in red wine with toasted quinoa and almonds

Thanksgiving is next month and I am always thinking about what will I do differently this year. Then I remember that I go out of town each year and visit my family, so it’s more like what will I do differently for Christmas this year. Lately, for the past 3 years I have been doing a French country inspired Christmas dinner, but I want to switch it up a bit. I want to do more of a vegetarian theme dinner. I know my boys, they will not have that at all, but I will incorporate more plant-based recipes this year. I always add a new vegetarian plant based recipe each year and less meat, getting closer and closer to my vegetarian Christmas dinner, more and more. LOL.

This particular dish came about when I was thinking of my past made coursed for Christmas, usually I like to do a Beef Bourguignon, but if I could do a take on that recipe using vegetables.  Now this recipe is not like Beef Bourguignon, at all but the richness of it from the wine and the balsamic vinegar, reminded me so much of the dish. It could easily be a main course for vegan or vegetarian table.

Roasted Butternut Squash, Brussels Sprouts, Purple Sweet Potato in red wine 

I toasted quinoa and almonds to add some protein and texture, some cranberries and lemon zest and you have a deliciously decadent, rich, and refreshing dish for Thanksgiving or any time of the Fall and Winter season.

I hope you enjoy this recipe as much I did today. You can add walnuts, or any other nut your prefer, instead of almonds. I had almonds and hand and I believe in using what you have.

Enjoy and Remember to Set the Table with Love.


Roasted Butternut Squash, Brussels Sprouts, Purple Sweet Potato in red with toasted quinoa and almonds


1 medium butter squash, peeled and chopped into 1-2 inch pieces

1 pound brussels sprouts, peeled and halved

3 medium purple sweet potatoes, peeled and chopped into 1-2 inch pieces

2 tbsp olive oil

1/4 cup chopped onions

2 garlic cloves, peeled and diced

1 tbsp sea salt, or taste

1  1/2 tbsp Harissa seasoning, adjust to your heat preference

1 tbsp brown sugar

1 1/2 cup red wine

1/4 cup balsamic vinegar

Garnish: Toasted Quinoa, Toasted Nuts, Cranberries and Lemon Zest


Roasted Butternut Squash, Brussels Sprouts, Purple Sweet Potato in red wine with toasted quinoa and almonds


Preheat the oven 375.

In a large cast iron skillet on medium high heat, add the oil and chopped veggies and sea salt. Cook for about 10 minutes. Add the onions and garlic. Add the Harissa and brown sugar Stir and cook for another 5 minutes. Add the wine and vinegar.

Place the cast iron skillet in the oven and roast for 30-35 minutes until the vegetables are brown and a fork can go through the vegetables easily.

Toasted Quinoa recipe: Quinoa two ways ~ Toasted and Roasted

For Toasted Nuts,  just add nuts in a non stick pan on medium heat and allow to toast until you can smell the nuts aroma, remove from heat, be careful not to burn them.

Once cooked add the vegetable in a beautiful bowl top with toasted quinoa, nuts, cranberries and lemon zest.




My Moroccan Tagine Experience

This Tagine took an Indian detour I used mung beans I soaked for 3 days instead of chickpeas or lentils, but you can use whatever bean you like. I included a split mung bean for this one. Much easier. It has olives, red peppers, onions, carrots, red potatoes, and seasoned with a Ras El Hanout meaning “head of the shop” Before you go out and buy and traditional Tagine you must soak it over night, you must seasoned it with olive oil and cook it empty with top on in the oven on 350 for 2 hours, you must then let it cool for 2 hours in the oven. Then take it out and allow it to cool down for about another hour. once you have done this you will enjoy some amazing North African cuisine with such earthy flavors from the benefit of using a natural terra cotta Tagine.

Dinner tonight : Moroccan Vegetarian Tagine. All flavors of your palette will celebrate I put the tagine over a bed of coucous with moroccan spices and dried fruit.


2 tbsp olive oil , divided
2 teaspoons paprika
1/4 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground cardamom
1 teaspoon sea salt
1/2 teaspoon ground ginger
3/4 teaspoon garlic powder
3/4 teaspoon ground coriander
1 1/2 cups of split mung beans
1/2 cup of chopped onions
1/2 cup of chopped carrots
1/2 cup of chopped red bell peppers
1/2 cup of chopped dried apricots
1/2 cup of dried cranberries
1 clove of garlic, minced
1 tablespoon freshly grated ginger
1 tbsp of cilantro (garnished, optional)
1 lemon, zested
1/2 cup of vegetable broth
1 cup of crushed tomatoes
1 tablespoon water

Simply oil the bottom of tagine with 1 tbs of oil
Take all the spices and add them in a bowl and mix the blend throughly. .
Add the mung beans at the bottom ( season them)
Start layering ingredients (lightly season each layer as you go)
Add the potatoes, carrots, peppers, onions, apricots, dried cranberries and garlic.
In a cup mix the crushed tomatoes, vegetable broth, lemon zest and grated ginger.
Add half of the spices to the tomato mix and pour over the veggies.
And gently mix through the veggies keeping the mung beans and potatoes at the bottom.
Drizzle the remaining oil over top and sprinkle about a tablespoon of spices over top the rest of the dish.
Place the Tagine with top into the oven.
Bake on 350 for 1 1/2 hours.

Make Dried Fruit Israeli Couscous


2 cups water
1 cup Israeli couscous
1 teaspoon olive oil
1 cup of chopped dried apricots
1/2 cup of dried cranberries
1 teaspoon of cinnamon
1/2 teaspoon of cloves
1/2 teaspoon of ginger powder
1/2 teaspoon of kosher salt


Bring water to a boil.
Add couscous, oil and salt.Stir to combine.
Simmer for 10 to 12 minutes or until tender to the bite.
Drain and add cinnamon, clove and ginger powder and gently stir couscous to blend spices.

Get a pretty bowl add couscous in the bottom of bowl and top with Tagine and garnished with cilantro or some lemon zest.