Each Thanksgiving the rituals of gratitude abound. Yet gratitude should be a year-round perspective! To be mindful, to be kind, and to be positive enhances every day and every meal.

Sharing your favorite foods and recipes is a thoughtful way to reach out to others — something my food friend Sapna Von Reich does generously by sharing her passion for healthy eating. The recipes this week are thanks to Sapna’s commitment to foods prepared with attention to nutrition. Her mindful, positive approach to eating is something I am most grateful for. Try her Roasted Brussels Sprouts and Parsnip Mashed Potatoes, and gratitude will abound around your Thanksgiving table.

“One holiday and countless ways to say thanks.” —Frank Bruni

Ruth Brunner is a Windsor Middle School teacher. Contact her at ruthbrokering@aol.com.

Roasted Brussels Sprouts

1 pound Brussels sprouts
1 teaspoon olive oil
1/4 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/4 teaspoon black pepper

Pre-heat oven at 400 F. Rinse the Brussels sprouts well and place them on a kitchen towel to dry completely. Trim their ends and cut in half lengthwise. Place in a bowl with olive oil, smoked paprika, garlic powder, salt and black pepper. Gently toss to coat. Arrange cut side down on a baking sheet and bake 25-30 minutes until well roasted.

Parsnip Mashed Potatoes 

Step 1 Roast Parsnips:
3 small parsnips or 2 large parsnips, peeled
1/4 teaspoon olive oil
pinch of sea salt
Preheat oven to 400 F. Place peeled parsnips on a baking sheet, brush them with olive oil and sprinkle some sea salt. Roast parsnips for 10-15 minutes until they turn a little brown. 

Step 2 Boil potatoes and parsnips:
4 medium or 3 large russet potatoes
8-10 cups water

In a large saucepan, place whole, unpeeled russet potatoes, and water and bring it to a boil. Let them simmer and cook for 10-15 minutes. Take the parsnips out of the oven and trim their ends, cut them roughly and place them in the saucepan with simmering potatoes. Cook for another 15-20 minutes or until potatoes and parsnips are fork tender.

Step 3 Mash and season:
1 teaspoon dried rosemary, crushed
1-2 teaspoons olive oil (optional)
1/4 to 3/4 cup almond milk
1 tablespoon nutritional yeast
salt and pepper to taste

Remove potatoes and parsnips from the boiling water. Peel potatoes if desired and place them in a bowl with parsnips. Using a potato masher, mash the potatoes and parsnips along with rosemary, olive oil, 1/4 cup almond milk, nutritional yeast, salt and black pepper to taste. Stir well to combine, add more almond milk to get the right consistency. Enjoy! Read more

Written by: Ruth Brunner

Published in ‘Coloradoan’ on Nov. 22, 2018