2 cups brussels sprouts; washed, trimmed and quartered
2 apples; washed and cut into cubes or small pieces
1 butternut squash; peeled, de-seeded and cut into cubes
2 carrots; peeled and sliced (I used purple carrots for added color)
4 T vegan butter or Ghee or oil of your choice (divided)
2 1/2 t sea salt (divided)
3/4 c chopped celery
1 cup onion chopped
2 t sage or 1/2 c minced fresh sage leaves
1/2 t dried thyme
1/4 c raisins
1 lb grass fed beef
3/4 lb ground turkey or pork
1/2 t pepper
1/2 t red pepper flakes
1 T pure maple syrup
1/2 c chopped pecans
Preheat oven to 450 degrees F. On a sheet pan, toss the brussels sprouts, apples, squash and parsnip or carrot with 2 T melted butter. Season with 1/2 t sea salt. Roast for 20 minutes.
Put 2 T butter in a saute pan oven medium heat. When butter begins to sizzle, add the celery, onions, sage, thyme and 1 t sea salt. Cook until veggies become translucent. Add the raisins and stir well. Pour into a large bowl and set aside.
In the same saute pan, add beef and turkey or pork and brown, cooking until most of the juices have cooked off. To meat mixture add 1 t sea salt, 1/2 t pepper, red pepper flakes and maple syrup and stir well. Add meat to veggies with raisins in a large bowl.
When roasted veggies are done, add 1/2 cup chopped pecans and continue roasting for 10 more minutes. You can even turn the oven to broil the last 2 minutes to give the veggies a nice texture. Remove from oven and add to other ingredients in large bowl. Toss well and serve. Can be eaten alone or with over-easy eggs or even used as a stuffing.