Sweet and Spicy Mashed Carrots

This was a perfect "comfort food" side dish. The carrots combined with the sweetness of the honey and the spice of the chili powder made this a really complex dish. It has the perfect flavors for fall.

1 1/2 pounds of carrots, halved lengthwise and cut into 1" pieces
1 T unsalted butter
2 t. honey
1/2 t. chili powder
coarse salt and pepper, to taste

Place carrots in a steamer basket in a saucepan with 2 inches of water, simmering. Cover and steam until tender, about 30 minutes. Transfer to a bowl and mash, leaving a few lumps. Stir in the butter, chili powder and honey until well-combined. Season with coarse salt and black pepper, to taste.

Spicy Honey Chicken Thighs

These chicken thighs were mouth-watering! The tanginess of the cider vinegar paired perfectly with the savory and spicy seasonings. The honey adds a little sweetness to the marinade, but the cumin and garlic salt really bring this dish home! I of course loved that this meal was easy to prepare, and my "sous chef" loved that it was easy to clean up.

2 t. garlic salt

2 t. chili powder

1/2 t. salt

1 t. whole cumin

1 t. paprika

1/2 t. ground red pepper

6-8 bone-in chicken thighs

4 T honey

2 t. cider vinegar

Preheat the oven to 425F. 

Combine all of the ingredients in a small bowl. Whisk well, so that all of the ingredients are evenly distributed. On a foil-lined baking sheet, arrange the chicken thighs, skin up. Drizzle about 1-2 teaspoons of the marinade over the each thigh (hint: I prepared the marinade before preheating the oven. This allowed the thighs to soak up the marinade!). Cook for 25-30 minutes, depending on the size/thickness of the chicken.

Roasted Beets with a Mint-Yogurt Dressing

Beets are "nature's candy," and what better time to enjoy them than during the month of Halloween? Beets are something of an acquired taste (in my case, anyhow), but the addition of this tangy dressing definitely makes them a favorite! Although they take some time to prepare, they are relatively easy to make (so long as you plan ahead!). Keeping in mind that they require about an hour to roast, this is a relatively "hands-off" dish that allows you to prep the rest of your meal.

2 bunches of medium beets (about 5-6 beets), halved
1 T extra-virgin olive oil
salt and pepper, to taste
1/2 C low-fat sour cream
1 T fresh mint leaves
1/4 t cumin
1 T fresh lemon juice

Preheat the oven to 425F.

Scrub the beet and slice in half. In a baking pan (I used a bread pan), arrange the beets in an even layer. Drizzle the olive oil evenly over the beets, and season with coarse salt and black pepper, to taste. Cover the the baking pan tightly with aluminum foil, and roast until beets are tender (about 45 to 60 minutes). Let cool, then remove the sk

Whipped Maple Sweet Potatoes

These mashed sweet potatoes were delicious! They were velvety smooth, with a rich flavor. The maple syrup really enhances the natural sweetness of the potatoes, while the pepper balances out the savory notes nicely. The perfect side dish to any fall meal!

1 pound of sweet potatoes, peeled and mashed
1 1/2 C skim milk
1 T unsalted butter
1/3 C lite maple syrup
1/2 t. kosher salt
1/2 t. ground cinnamon
1/4 t. ground black pepper
2 eggs, beaten

Preheat the oven to 350F.

Peel and quarter the sweet potatoes. Boil the potatoes for about 10-15 minutes, or until a fork can easily pierce the center of each piece of sweet potato. Drain, and set aside.

Meanwhile, bring the milk to a boil in a saucepan. Reduce to medium heat, then whisk in butter. Remove from heat.

Gradually combine the remaining ingredients to the milk, whisking constantly. In a medium mixing bowl, mash the potatoes. Gradually add the milk mix, stirring constantly. When well-combined, pour the mix into a greased casserole dish. Bake for 40 minutes, and let stand for 10 minutes before serving.