I love this skin-healthy paleo and vegan recipe as a holiday side dish or as a main course on a chilly fall evening.
For me, the star of this dish is the brussel spouts, mostly because they are one of my favorite foods. Brussel sprouts are high in vitamin C which is a cofactor in the natural production of collagen, it also help to protect the skin from UV radiation. Cruciferous vegetables, like brussel sprouts contain compounds that may be anti-inflammatory, this is beneficial for every skin issue. They also contain high amounts of alpha-linoleic omega 3 fatty acids, our body needs a higher amount of these types of omega 3 fatty acids than the type found in fish, and brussel sprouts pack in a large amount. Omega 3 fatty acids protect the cell membrane assisting in smooth, supple, firm skin.
Sweet potatoes are rich in beta carotene which converts to vitamin A when consumed, this is beneficial for cell growth and regeneration. This translated to vibrant, glowing skin. Vitamin E and C in sweet potatoes are both strong antioxidant that help to reverse damage like dark spots and fine lines.
Pecans are rich in zinc, one of my favorite nutrients for healthy skin. Zinc is a powerful immune system support that helps to control excess inflammation plus regulates oil production and cell turnover, all of these functions help to reduce acne is a powerful way!
Cranberries are again rich in vitamin C which in addition to supporting collagen production and being an antioxidant, helps to reduce inflammation and support the immune system! I like to use fresh organic cranberries to roast in this dish as it is less sweet and does not contain sulfites or sugar, but these aren't always available so look for some without these additives.
Avocado oil is used as it is a healthy oil that has a higher flash point. Olive oil has a low flash point and oxidizes in high temperatures, this can have negative results and is best consumed raw.
I hope you enjoy! If you make it, tag me so I can see your beautiful creation!
Servings 2-3 | Prep Time 10 min | Total time 40 min
1 medium sized sweet potato cubed
½ lb brussel sprouts halved
½ C fresh or dried cranberries
½ C pecans halved
3 TBSP avocado oil
3 TBSP pure organic maple syrup
½ tsp pepper
½ tsp onion powder
¼ tsp dried sage powder
3 sprigs of fresh rosemary
½ tsp pink Himalayan sea salt to taste
1.Preheat oven to 425 degrees.
2.Combine cubed sweet potato, halved brussel sprouts, cranberries, and pecans in a baking dish.
3.Drizzle avocado oil over the top
4.Add pepper, onion powder, and sage.
5.Roast for 20 minutes
6.Gently turn ingredients, add maple syrup and rosemary sprigs.
7.Continue to roast for 10 minutes or until vegetables are slightly browned.
8. Add sea salt
9. Serve warm
Emily Davis is the owner of Stratum Aesthetics and has been a licensed esthetician since 2007. She is a holistic esthetician specializing in cannabis skin care.