The words healthy and Thanksgiving generally do not go together, but today they do. Thanks to a couple of my favorite food bloggers I now have options!

I plan to thoroughly enjoy my macaroni and cheese with sweet potatoes (yes, I mix all of those carbs together in one sweet mash of sugary, carb loaded goodness); however, the day after Thanksgiving I start my annual end of year detox program. If you follow my hubby and I, you may remember that we released a combined 90 pounds on 2 rounds of the program.

Since then, I’ve made this detox a part of my routine at least 2 or 3 times per year to reset mentally, spiritually and of course physically. The group starts again on Black Friday, but since it is online you can sign up at anytime.

I may have a few lingering Thanksgiving food feels when I start the program so I’ll need something healthy yet satisfying to get me through. I tested this recipe twice and officially love it!

Roasted Brussle Sprouts & Apples:
(Adapted from

Brussel sprouts sliced in half
Cored, cubed Apple
Diced Red onion
1/4 cubed sweet potato
Tbsp maple syrup or agave nectar
Tbsp Olive oil
Few sprigs of Thyme
Salt and black pepper to taste

Optional(Candied pecans):
1 cup pecans
1/4 cup coconut sugar
Tbsp vegan butter

Heat oven to 400 degrees
Cut and clean veggies
Toss in mix of olive oil, maple syrup and spices
Assemble loosely on baking sheet, flat side of Brussels down
Roast for 30 to 45 mins (check around 30 mins to make sure doesn’t burn)

While baking, place candied pecan ingredients in a pan on the stovetop over medium heat
Coat pecans until covered, careful not to burn
Once coated, transfer to plate to cool
Toss with brussel sprout mix once out of oven

Before roasting:

After roasting:

There are so many more recipes like this in Jessica’s eCookbook. You can purchase that here.

Also, if you’re interested in joining the 30 Day Detox, check that out here:

Post a comment if you’ve tried this recipe!

Happy Thanksgiving, friends!