Just a couple of more days until Thanksgiving (what?!), so I wanted to share some super easy and healthy holiday appetizers with you. I’m making my Roasted Carrot Hummus, Bacon and Maple Wrapped Brussels Sprouts and Sweet and Spicy Mixed Nuts.
All three dishes are perfect for Thanksgiving or any other holiday get together you have planned for the season.
PRINT RECIPES HERE:
Roasted Carrot Hummus:
Bacon + Maple Brussels Sprouts:
Sweet + Spicy Mixed Nuts:
FAVORITE KITCHEN TOOLS:
7-Inch Santoku Knife:
Rimmed Baking Sheet:
PreCut Unbleached Parchment Paper:
Spouted Glass Measuring Cup:
10-Inch Non Stick Pan:
4-Cup Mini Food Processor:
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ROASTED CARROT HUMMUS
3-4 medium carrots (about 10 ounces), peeled and chopped into hearty chunks
3 tablespoons plus 2 teaspoons extra virgin olive oil
1/2 teaspoon sweet paprika
1/4 teaspoon turmeric
5 cloves peeled garlic
1(15-ounce) cans chickpeas, drained and rinsed
1 tablespoon tahini
2 tablespoons fresh lemon juice
2-4 tablespoons water
Kosher salt and pepper to taste
*optional toppings: honey, cinnamon, drizzle of extra virgin olive oil
Preheat oven to 425° F. Place carrots on a rimmed baking sheet and season with two teaspoon of olive oil, sweet paprika, turmeric, salt and pepper.
Roast until soft and tender 15-20 minutes, adding garlic cloves during final 10 minutes. Let cool.
Meanwhile, place chickpeas in a food processor with remaining olive oil, tahini, lemon juice, and two tablespoons of water and blend. Add more water as needed until smooth.
Once the carrots and garlic have cooled, add to processor and finish blending until smooth. Scoop into a bowl, drizzle with olive oil, honey and season with cinnamon. Serve with raw veggies, crackers, and/or chips.
Hummus will keep in an airtight container in the fridge for up to 7 days.
Nutrients per 1/4 cup of hummus: Calories: 154; Total Fat: 9g; Saturated Fat: 1.3g; Cholesterol: 0mg; Carbohydrate: 13.1g; Fiber: 2.9g; Sugars: 4.2g; Protein: 2.9g
BACON + MAPLE WRAPPED BRUSSELS SPROUTS
10 medium to large brussels sprouts, trimmed and halved
5 pieces of nitrate free bacon
1-2 tablespoons maple syrup
Pre heat oven to 425ºF and line a rimmed baking sheet with parchment paper or a silpat mat.
Slice each side of bacon in half horizontally and then slice each half in half again, vertically. You will end up with 4 thin strips of bacon when done (See video for an example).
Brush each slice of bacon with the maple syrup. Wrap the bacon around the brussels sprouts and place on the baking sheet. Repeat until you have finished wrapping all the brussels sprouts in bacon.
Brush the tops of the bacon wrapped sprouts with some more maple syrup and season with black pepper.
Pop in the oven for thirty minutes or until the bacon has cooked and brussels sprouts are tender. Serve and enjoy!
Nutrients per 4 pieces: Calories: 49; Total Fat: 2.5g; Saturated Fat: 1g; Cholesterol: 5mg; Carbohydrate: 4.3g; Fiber: 0.6g; Sugars: 2.8g; Protein: 2.6g
SWEET + SPICY NUTS
1 cup raw, unsalted walnuts (halves or pieces)
1 tsp. pastured butter
1 tbsp. honey
A few dashes of hot sauce
A pinch of salt
2 tsp. of fresh rosemary, chopped up
Heat a small non-stick sauté pan over a medium-low heat, toss in nuts and gently toss around, looking for 8-10 minutes or until fragrant and lightly toasted.
Turn the heat all the way down, as low as it can go, and add in the butter, hot sauce, honey, salt and rosemary. Toss again until the nuts are coated in all the yummy goodness (you can also do this by mixing with a rubber spatula).
Transfer to a rimmed baking sheet to cool. Enjoy!
Serving size 2 tbsp: Calories: 120; Total Fat: 10.5g; Carbohydrate: 4.2g; Fiber: 1g Sugars: 2.7g; Protein: 2.3g
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Originally Posted Here