Oven Roasted Brussels Sprouts with Apples, Cherries and Pecans

November Sunrise at the Lake

Iroquois Prayer of Thanksgiving
This prayer comes from the Native people of the Iroquois Confederacy. The Iroquois or Haudenosanee is comprised of six Native tribes: Mohawk, Oneida, Onondaga, Cayuga, Seneca and Tuscarora, all located in New York State and Canada.
The prayer is based on the belief that the world can not be taken for granted, and that we must thank all living things in order to align our minds with the natural world. This prayer is the backbone of the Iroquois culture.

We return thanks to our mother, the earth, which sustains us.
We return thanks to the rivers and streams, which supplies us with water.
We return thanks to all herbs, which furnish medicines for the cure of our diseases.
We return thanks to the corn, and to her sisters, the beans and squash, which give us life.
We return thanks to the bushes and trees, which provide us with fruit.
We return thanks to the wind, which, moving the air, has banished diseases.
We return thanks to the moon and the stars, which have given us their light when the sun was gone.
We return thanks to our grandfather He-no, who has given to us his rain.
We return thanks to the sun, that he has looked upon the earth with a beneficent eye.
Lastly, we return thanks to the Great Spirit, in whom is embodied all goodness, and who directs all things for the good of his children.

Oven Roasted Brussels Sprouts with Apples, Cherries and Pecans

Cook's notes: The recipe serves four and was adapted from BHG November 2016. This side pairs well with roast turkey, chicken or fish. 

Ingredients:

• 1 lb. Brussels sprouts
• 2-3 tablespoons Extra Virgin Olive Oil 
• 3 tablespoons maple syrup 
• 1/2 teaspoon apple pie spice mix 
• 1/2 teaspoon kosher salt
• 1/8 teaspoon pepper
• 1/2 red onion, cut into chunks
• 1 tart apple, cut into chunks
• 1/2 cup dried cherries
• 1/3 cup chopped pecans 
• Bottled vinaigrette dressing e.g. Maple Grove Farms of Vermont Fat-Free Cranberry Balsamic Dressing 

Directions:

• Preheat oven to 400 degrees and line a baking sheet with parchment paper. 
• Trim stems from Brussels sprouts and halve lengthwise. Remove any wilted outer leaves. 
• In a bowl add olive oil, maple syrup, and spice. Add in Brussels sprouts, apple chunks, and onions, toss to coat.
• Sprinkle sprouts with salt and pepper and spread evenly on the baking sheet. Roast for 20 minutes, uncovered. 
• Stir in cherries and pecans and roast uncovered for 5-8 minutes more. 
Drizzle with vinaigrette and serve warm.