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This week's Thankful Recipes

Meal 1

Acorn Squash Stuffed with Wild Rice, Pears, Cranberries, and Walnuts

Sauté fresh pears with savory vegetables and add wild rice to fill roasted squash halves. Vegetarians can substitute chicken broth with vegetable broth to make this a veg-friendly entrée.


3 acorn or dumpling squash

Salt and freshly ground pepper

Freshly ground nutmeg

4 tablespoons (1/2 stick) unsalted butter, at room temperature, divided

3/4 cup wild rice

1 1/2 cups canned low-sodium chicken or vegetable broth

1/4 teaspoon salt, plus extra to taste

2 tablespoons olive oil

1 medium yellow onion, finely chopped

1 large clove garlic, minced

1 large rib celery, finely chopped

1 large carrot, peeled and finely chopped

2 firm Bosc or Anjou USA Pears, peeled, halved lengthwise, cored, and cut into 1/2-inch dice

2 teaspoons minced fresh sage

2 teaspoons minced fresh thyme leaves

1/3 cup minced fresh parsley

1/3 cup chopped walnuts, toasted (see Cook's Note below)

1/3 cup sweetened dried cranberries


Preheat the oven to 350°. Cut each squash in half crosswise. Scoop out and discard the seeds and strings. If necessary, trim the top and bottom so that the squash will sit level, and place on a rimmed baking sheet, cut side up. Sprinkle each half with a little salt, pepper, and nutmeg, to taste. Using 3 tablespoons of the butter, dot each half with some butter. Cover the pan tightly with foil and bake the squash just until moist and tender, about 45 minutes.

Meanwhile, combine the rice, chicken broth, 1/4 teaspoon salt, and 2 cups of water in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat to a low simmer, partially cover, and cook, stirring occasionally, until the rice is tender, about 40 minutes. When the rice is done most of the water should be evaporated.


Classic mashed potatoes with a decadent onion gravy! Fancy enough for Thanksgiving, easy enough for every day.

10 min

Prep Time

20 min

Cook Time

30 min

Total Time


Mashed Potatoes

3 pounds yukon gold potatoes, preferably organic (potatoes are a Dirty Dozen)

2 T olive oil

4-6 garlic cloves

2 T nutritional yeast

1 t salt

1 c non dairy milk, unsweetened plain

Onion Gravy

1 large onion

2-3 T olive oil

2-3 T corn starch

1 t salt

1/2 t garlic powder (or sub 1 clove of fresh garlic)

2 c water


For the Potatoes:

Peel potatoes (optional) and dice them into 1 inch cubes.

Place them in a large pot of room temp water. Once all of the potatoes are peeled and cut place the pot over high heat and bring to a boil. From start to finish it took me 20 minutes to get the potatoes onto the stove and cooked to be fork tender.

While the potatoes are cooking, begin the gravy, directions below.

Once the potatoes are fork tender drain them and return the empty pot to the stove over low heat.

Add the olive oil and garlic to the empty pot and lightly brown the garlic.

Mix in nutritional yeast and salt and mix well. It will become a thick paste.

Slowly stream in the milk while stirring and mix until well incorporated.

Add potatoes on top and mash until desired consistency.

For the Gravy:

Heat olive oil in a large pan over medium heat.

Slice onion into thin half moons (*see note below for chunky gravy).

Place them into the pan and sauté them over medium heat for 20 full minutes (don't skimp—this is where the flavor develops! For a darker gravy you can sauté for 30 minutes if you'd like, just don't let them burn!).

Once the onions are translucent and browning, add the corn starch and stir well (I used 2T in the pictures here for a thinner gravy—3T will make the gravy thicker!). This will form a roux and it will be quite dry.

Add the salt and garlic powder and continue to stir.

Slowly stream the water into the pan, scraping up the brown bits with a wooden spoon.

Let the gravy simmer for 10 minutes to develop the flavors and to thicken.

Carefully transfer all of the gravy to your blender and blend until it reaches desired consistency.

Serve up your potatoes with the gravy on the side for your guests to drizzle and drown their potatoes as they please! Enjoy!

  • If you prefer a chunky style gravy simply dice your onions into a small dice, follow all other ingredients, and skip the blending step. Easy!​


Serves 8-10


1 lb 100% whole grain, bakery bread (I used the whole wheat Tuscan pane at Trader Joe's)

1/4 cup extra-virgin olive oil plus 2 tablespoons

1 large yellow onion, thinly sliced

4 garlic cloves, minced

1 teaspoon fennel seeds

1/4 teaspoon crushed red pepper

2/3 cup chopped pecans, toasted

2 medium apples

10 ounces chopped kale (or 1 bunch, stemmed and chopped)

2 1/2 cups low sodium vegetable broth

1 egg


Preheat oven to 400 degrees.

Cut the bread into large cubes. Toss with 1/4 cup olive oil. Season with salt and pepper then spread evenly on a large baking sheet. Bake 15 minutes until golden and toasted.

Meanwhile, heat 2 tablespoons olive oil in a large skillet on medium heat. Add onion, garlic, fennel, red pepper and a pinch of salt. Cook, stirring every so often, until very tender and lightly caramelized, about 10-15 minutes. Add kale, a couple tablespoons of water, and cover. Reduce heat to medium-low. Stir every so often and add a few tablespoons of water if it starts to look dry. Cook until very tender, about 30 minutes.

In a large bowl, combine kale and bread cubes. Chop apples and add to the mixture along with the pecans. Season with salt and pepper. Spread evenly in a large baking dish. Whisk egg and vegetable broth together. Pour evenly over dressing. Cover with foil or a cover and bake at 400 degrees for 30 minutes. Remove cover and bake an additional 25-30 minutes until bread is golden and crisped on top.

Spiced Apple and Banana Bundt Cake with Vanilla Caramel Glaze



1/4 cup unsalted butter, melted

1/4 cup canola or vegetable oil

5 to 6 ounces vanilla or plain yogurt (one standard-sized small container; Greek yogurt is preferred, sour cream may be substituted)

2 large eggs

1 cup granulated sugar

1/4 cup light brown sugar, packed

1 tablespoon vanilla extract

1/2 teaspoon cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon pumpkin pie spice

1/4 teaspoon nutmeg

1/4 teaspoon ground cloves

1 cup mashed ripe bananas (about 1 1/2 large bananas)

1 cup finely diced apples (1 medium apple; I used one unpeeled Gala apple)

2 cups all-purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt, optional and to taste

Vanilla Caramel Glaze

Makes about 1 cup glaze, enough to generously glaze the cake

1/4 cup unsalted butter, melted (half of 1 stick)

1/3 cup light brown sugar, packed

2 tablespoons cream or milk

1 tablespoon vanilla extract

1 1/2 to 2 cups+ confectioners’ sugar, sifted (must be sifted)



Preheat oven to 350F and spray a 12-cup Bundt cake pan or tube cake pan very well with cooking spray (I usePam For Baking with Flour and it worked so well for me that this cake literally fell out of the pan while I was beginning to inverting it before I was properly set up to catch the cake on a cutting board) or grease and flour the pan; set aside.

In a large microwave-safe bowl, melt the butter, about 1 minute on high power. To the melted butter, add canola oil, yogurt, eggs, sugars, vanilla, cinnamon, ginger, pumpkin pie spice, nutmeg, cloves (all spices should be added to taste and if you don’t have all of them on hand, not a big deal to omit some) and whisk until batter is smooth and silky, about 1 minute of vigorous whisking. Add the bananas, apples, and stir to combine. Add the flour, baking soda, salt, and stir until just combined, taking care not to over-mix and over-develop the gluten, which would result in a tougher cake. Pour batter into prepared pan and bake for about 39 to 43 minutes, or until a cake tester comes out clean (or insert a sharp long-blade chef’s knife and it should come out clean). Allow cake to cool in pan for at least 15 minutes before inverting it and removing cake.

While cake is cooling, make the caramel sauce. Optionally, while cake is cooling poke approximately 25 holes in the top surface of the cake with a chopstick or popsicle stick. The holes will allow the glaze to seep into the cake’s interior, creating a delicious caramel-apple flavor; the drawback is that it’s not quite as pretty when sliced, but since you’re not likely going to take pictures of the cake’s interior surfaces, I’d poke the holes.

Vanilla Caramel Glaze

Note: This is a fast moving recipe; have everything in place before you begin.

In a small saucepan, melt the butter over medium-high heat. To the melted butter, add the brown sugar and bring to a boil, stirring nearly continuously.

Allow the mixture to boil quite rapidly for 2 minutes, stirring nearly continuously. Remove the pan from the burner, allow it to cool for about 1 minute, and add the cream, taking caution because the mixture could bubble vigorously. Whisk aggressively to incorporate the cream and calm the bubbling.

After the bubbling has subsided, add the vanilla and whisk to combine, using caution because the alcohol in the extract could cause the mixture to bubble up again. Add the confectioners’ sugar one-half cup at a time, until desired sauce consistency is reached (I absolutely recommend using sifted sugar so the glaze is whisks up smooth, silky, and free from lumps). Pour glaze over cake and allow it to set up for a few minutes if desired; or slice and serve immediately. Cake will keep for up to 5 days in an airtight container at room temperature. If there is extra unused glaze, it can be stored in an airtight container in the refrigerator for up to 1 month; gently reheat it in the microwave prior to glazing another dessert.

Meal 2


Cooking spray

4 medium sweet potatoes

1 pound of extra lean ground turkey breast

2 tsp of olive oil

1 white or yellow onion, sliced

1 large apple – peeled, cored, thinly sliced

1 tablespoon of dark brown sugar

1 tsp sea salt

Fresh ground black pepper

2 tsp of cinnamon

1/2 tsp of nutmeg

4 tablespoons of sugar-free maple syrup, if desired

Preheat the oven to 400 degrees F

Wash the sweet potatoes. With a fork, poke each sweet potatoes a couple of times. Spray sweet potatoes with cooking spray and place on baking pan. Bake for about 45 minutes, or until a knife can be inserted into center.

Meanwhile, in a skillet heat 1 tsp of olive oil over medium heat. Add the onions, sprinkle a bit of sea salt and pepper and cook until onions begin to soften about 6 minutes.

Lower the heat just a tad and add the apple. Cook for about 8 minutes until apples become tender. Increase the heat to medium-high and cook until caramelized and a bit brown.

Meanwhile in another medium pan, add 1 tsp of olive oil over medium heat. Add ground turkey breast, cinnamon, nutmeg, 1 tsp of sea salt and black pepper and cook until meat is no longer pink and juice are clear. Add the caramelized apples and onions and 1 tablespoon of dark brown sugar. Cover and reduce heat to low.

After letting sweet potatoes cool a bit, slice down the middle and cut slits the opposite way. Push the potatoes open and stuff each with the turkey, apple & onion mix. Drizzle each with 1 tablespoon of sugar-free maple syrup if desired.

Serves 4

Broccoli Apple Salad

This delicious Broccoli Apple Salad is one of the best ways you can enjoy fresh broccoli! Plus it's packed with nutritious ingredients!

Total Time: 15 minutes

Servings: 8 servings

Calories: 269 kcal


4 cups small diced broccoli florets

2 small gala apples , cored and diced

1 cup walnuts

1 cup matchstick carrots , roughly chopped

1/2 cup golden raisins or dried cranberries

1/4 cup chopped red onion


3/4 cup plain Greek yogurt

1/3 cup Hellman's or Best Foods Mayonnaise (full fat)

1 1/2 Tbsp apple cider vinegar

3 Tbsp honey


For the dressing:

  1. In a medium mixing bowl whisk together Greek yogurt, mayonnaise, vinegar, honey and season with salt to taste (about 1/4 tsp). Chill until ready to use.

For the salad:

  1. In a salad bowl toss together broccoli, apples, walnuts, carrots, raisins or cranberries and red onion. Pour in dressing and toss until evenly coated.

  2. Recipe source: inspired by Hellman's and my apple coleslaw and broccoli cauliflower salad

Nutrition Facts

Broccoli Apple Salad

Amount Per Serving

Calories 269

Calories from Fat 144

% Daily Value*

Total Fat 16g


Saturated Fat 2g


Cholesterol 4mg


Sodium 94mg


Potassium 409mg


Total Carbohydrates 27g


Dietary Fiber 4g


Sugars 19g

Protein 6g


Vitamin A


Vitamin C






* Percent Daily Values are based on a 2000 calorie diet.

Herb and Apple Stuffing

Level: Intermediate

Total: 2 hr 50 min

Prep: 20 min

Cook: 2 hr 30 min

Yield: 8 to 10 servings


16 cups 1-inch bread cubes, white or whole wheat (2 baguettes)

4 tablespoons unsalted butter (1/2 stick)

2 cups medium-diced yellow onion (2 large)

2 cups medium-diced celery (3 large stalks)

2 Granny Smith apples, unpeeled, cored and large diced

2 tablespoons chopped flat-leaf parsley

1 1/2 teaspoons minced fresh rosemary leaves

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1 cup chicken stock

1/2 cup sliced blanched almonds, toasted, optional


Preheat oven to 300 degrees F.

Put the bread cubes on a 13 by 18 by 1-inch baking sheet and bake them in the oven for 7 minutes.

In a large saute pan, melt the butter and add the onion, celery, apples, parsley, rosemary, salt, and pepper. Saute for 10 minutes, until the mixture is soft.

Combine the bread cubes and cooked vegetables in a large bowl and add the chicken stock, and almonds, if desired.

Place the stuffing into the main cavity of the turkey and into the neck of the bird. I cook a 12-pound turkey for 2 1/2 hours at 350 degrees F in a preheated oven. Make sure the stuffing in the cavity is secured by wrapping the legs tightly with string.

Thanksgiving Day Sweet Potato Pie


One batch Sweet Dough, for a 1-crust pie


2 large sweet potatoes

2 eggs

2 egg yolks

2/3 cup sugar

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger or 1 teaspoon finely grated fresh ginger

1/4 teaspoon freshly grated nutmeg

1 1/4 cups light cream or half-and-half


Prepare and chill the dough.

Bake sweet potatoes for 1 hour at 350 degrees, or until soft. Cool, peel and puree in the food processor.

Preheat oven to 350 degrees and set a rack in the lowest level. For the bottom crust, lightly flour the work surface and the dough and roll it to a 12-inch disk. Fold the dough in half and place it in the pan; unfold the dough and press it firmly into the pan. Trim away all but 1/2-inch excess dough at edge of pan. Fold dough under and flute edge.

For the filling, scrape pumpkin into a bowl and whisk in eggs and yolks. Whisk in remaining ingredients in order, whisking smooth between each addition. Pour the filling into the prepared pie crust.

Bake the pie for about 1 hour, until the crust is baked through and the filling is set. Cool the pie on a rack.

For Squash Pie, halve, seed and wrap in foil, one large acorn squash and substitute for sweet potatoes, above

Meal 3

Kale, Potato, and Mushroom Skillet

Author Notes: A super-easy side dish that everyone loves, this skillet combines easy ingredients in a warming, savory combination... with a hint of spice. For a full meal, add cooked chickpeas.

Serves: 4

Prep time: 10 min

Cook time: 20 min



russet potatoes, scrubbed and cut into 1/2-inch cubes

About 4

tablespoons good quality extra-virgin olive oil, divided, plus more as needed


small yellow onions, chopped


cloves garlic, finely chopped

1 1/2

teaspoons dried oregano


teaspoon dried red chile flakes


pound cremini mushrooms, thinly sliced


bunch kale leaves, stems removed, leaves chopped


pinch Salt to taste


pinch Freshly ground pepper to taste


Put the potatoes in a medium saucepan. Cover with water and a generous pinch of salt. Bring to a boil then simmer until cooked through, about 8 to 10 minutes. Drain well.

Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the onions and cook until softened and browned, about 5 minutes.

Add the garlic, oregano, and chile flakes, cooking an additional 1-2 minutes until fragrant.

Add additional olive oil to coat the bottom of the pan. Bring to high heat. Add the potatoes. Let cook for a few minutes, stirring infrequently, so the potatoes can brown (it is okay if they mash).

Add the mushrooms, and continue to cook until they start to brown, adding additional olive oil as needed.

Add the kale and cover with a lid, letting cook for a few additional minutes until wilted.

Sprinkle with salt and pepper to taste.

Serve warm.

carrot sweet potato mash {paleo & vegan}


1/2 sweet onion, diced

2 tablespoons olive oil

2 pounds sweet potatoes, peeled and cut into 1-inch chunks

2 pounds carrots, peeled and cut into 1-inch chunks

1 teaspoon fresh thyme (or 1/2 teaspoon dry)

3 cups chicken or vegetable stock

2 bay leaves


Heat the oil in a heavy-bottomed saucepan over medium heat. Add the onion and cook until softened, about 6-7 minutes. Add the sweet potatoes, carrots, thyme, and bay leaves.

Add the chicken stock and bring to boil. Reduce to a simmer and cover. Cook for 15-20 minutes, until vegetables are soft. Remove the bay leaves.

Mash the mixture using a hand masher. For a smoother consistency, blend in a food processor until smooth. You will probably have to do this in 2 batches. Season to taste with salt and pepper. Enjoy!


10-ingredient creamy fall soup with carrots and butternut squash in roasted acorn squash bowls. The ultimate healthy comfort food this fall and winter.

Author: Minimalist Baker


15 minutes


1 hour 15 minutes


1 hour 30 minutes

Servings: (squash halves with soup)

Category: Entree, Side, Soup

Cuisine: Gluten-Free, Vegan

Freezer Friendly 1 month

Does it keep? 3-4 Days



2 medium acorn squash* (halved // optional for use as bowls)

1 Tbsp melted coconut oil (or avocado or grape seed oil)

2 Tbsp maple syrup or coconut sugar (plus more to taste)


1 1/2 Tbsp coconut oil (or avocado or grape seed oil)

1/2 medium white or yellow onion (diced)

3 cloves garlic (minced)

4 cups cubed sweet potato, carrots, or butternut squash (or a mixture of all three)

1 quart vegetable broth (DIY or store-bought)

1 tsp fresh or dried sage, fresh or dried thyme, or 2 bay leaves (amount as original recipe is written)

1 cup red lentils ( // for protein / fiber)

Sea salt and black pepper (to taste)

1-2 Tbsp maple syrup or coconut sugar ( // depending on sweetness of your carrots/potato/squash)

FOR SERVING optional

  • Sautéed kale* or Kale Chips

  • Diced red onion

  • Baked chickpeas

  • Fresh parsley

  • Pomegranate arils

  • Vegan Gluten Free Cornbread


  1. Preheat oven to 400 degrees F (204 C) and use a sharp knife to carefully halve acorn squash lengthwise. Do so by inserting the tip of the knife in between two ridges and pressing all the way through, then pushing/rocking the knife to slice through one half. Repeat on the other side.

  2. Scoop out seeds with a spoon or ice cream scoop and drizzle with oil and maple syrup - rub with hands to distribute. Place squash on a rimmed baking sheet or 9x13 inch baking dish and cover with foil. Bake for 30 minutes covered, then remove foil and bake for 30-40 minutes more, or until squash is fork tender and golden brown on the edges (baking time will vary based on size). Set aside.

  3. In the meantime, start soup. Heat a large pot over medium heat. Once hot, add oil, onion, and garlic. Sauté for 4 minutes or until onion is softened, then add sweet potato, squash and/or carrots (I used butternut squash and carrots).

  4. Season with a pinch of salt and black pepper and stir. Sauté for 4-5 minutes until vegetables appear slightly softened.

  5. Add vegetable broth and herb of choice (I used sage and bay leaf) and bring mixture to a low boil over medium-high heat. If adding lentils, add at this time.

  6. Reduce heat to low and simmer uncovered for 20-30 minutes, or until lentils and vegetables are tender. Then use an immersion blender or transfer to the blender and blend until creamy and smooth. Return to pot if blended in blender.

  7. Taste and adjust seasonings as needed, adding salt and pepper for flavor balance, herbs for earthiness, or a little maple syrup or coconut sugar for sweetness (I didn't find it needed it).

  8. Once acorn squash are baked, divide soup between the squash and garnish with topping(s) of choice - I went for sautéed kale* and red onion, but baked chickpeas, pomegranate, or cornbread (+ cornbread croutons) would work well here.


*To sauté kale, simply heat a skillet over medium heat. Once hot, add oil of choice (coconut and sesame work well here) and kale. Sprinkle with a bit of salt and pepper and sauté, stirring frequently, until just soft and slightly wilted. Serve over soup.

*Acorn squash method from Pioneer Woman.

*Nutrition information is a rough estimate for one, 1 1/2 cup serving of soup in 1/2 an acorn squash bowl without added maple syrup, lentils, or any garnishes.

Nutrition Per Serving (1 of 4 squash halves with soup)

Calories: 285 Fat: 9.1g Saturated fat: 7.2g Sodium: 480mg Potassium: 1253mg Carbohydrates: 51.7g Fiber: 11.3g Sugar: 15.5g Protein: 4.3g Vitamin A: 437% Vitamin C: 64% Calcium: 15% Iron: 13%

Broccoli-Cheddar Quiche with Sweet Potato Crust


Olive oil cooking spray

1 small sweet potato (about 8 oz.), peeled and thinly sliced

2 tablespoons avocado oil

1 small yellow onion, chopped

1 head broccoli (about 12 oz.), florets chopped, stem peeled and chopped (about 2 1/2 cups)

1/2 teaspoon cayenne (optional)

6 large eggs

1/4 cup unsweetened almond milk or other milk of choice

3/4 teaspoon salt

1/2 teaspoon black pepper

3/4 ounce sharp cheddar cheese, shredded (about 1/4 cup)

How to Make It

Step 1

Preheat oven to 400ºF. Mist a 9-inch pie plate with cooking spray. Place 2 layers of sweet potato slices over bottom and up sides of pie plate, lightly coating with cooking spray between layers. (You may have some sweet potato left over; cover and refrigerate for another use.) Bake until tender and just beginning to turn golden, about 15 minutes. Remove pie plate from oven and press any sweet potato slices that have slipped down back up sides of dish; reduce oven temperature to 375ºF.

Step 2

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion; cook, stirring occasionally, until tender, 3 to 5 minutes. Add broccoli, remaining 1 tablespoon oil, and, if desired, cayenne; reduce heat to medium. Cover and cook, stirring occasionally, until broccoli is tender, about 10 minutes. (Add a few tablespoons of water to skillet during cooking time if onion is browning too quickly.) Whisk together eggs, milk, salt, and pepper in a bowl until well combined.

Step 3

Spread broccoli mixture over crust; sprinkle with cheese. Pour egg mixture over cheese. Bake until set, about 25 minutes.


Roasted Kale, Sweet Potatoes, and Broccoli

Serves: 4-6



small sweet potatoes, or two medium (a little under 1.5 lbs)


bunch broccoli


bunches curly kale

juice from 1/2 a lemon

olive oil

salt and pepper


Start by preheating the oven to 400F. Peel the sweet potatoes and chop them into cubes or rectangular prisms with dimensions around 1/2 an inch. Prep the broccoli by cutting the crowns into small florets, bite-sized. Remove the tough stems of the kale and chop into manageable pieces for eating.

Toss the sweet potato pieces with about a tablespoon of olive oil and spread them out on a parchment or silpat-lined baking sheet (this makes cleaning much easier). Roast the potatoes in the oven for about 12 minutes, or until they begin to soften. In the meantime, toss the broccoli florets with another glug of olive oil. When the sweet potatoes are softened, stir them around a bit to make sure they cook evenly, and then add the broccoli to the baking sheet. Roast the broccoli and potatoes together for another 10-15 minutes, until the potatoes have begun to brown a bit. While that's happening, massage your chopped kale by squeezing it in your hands until its voluminousness is under control. When the broccoli and potatoes are ready, pile the kale on top. It'll be a thick layer of greens, and it may seem ridiculous, but so long as you're careful in sliding the pan in and out of the oven it'll be fine. If you're afraid to put all the kale on at once, put as much as you can, and save the rest for a second round.

Let the kale roast along with the broccoli and potatoes (buried beneath the greenery) for about 4 minutes. It should have shrunk down significantly by this time, although it'll still be a lot of biomass. Stir it around as best you can, paying special attention to rotating stuff from the middle to the edges (the edges dry out more, while the middle, if left to its own devices, can be a bit soggy). If you didn't add all the kale at the beginning, throw the rest on now. Let it all cook for another 5 or 6 minutes, then take the tray out of the oven. Sprinkle the lemon juice over the whole thing, and add salt and pepper to taste.

Toss it all to make sure the seasoning gets everywhere-in particular, you'll want to make sure that the broccoli and potatoes come up from the bottom and get their fair share of the lemon and salt. Serve warm right off the tray, or let it cool for at least 10 minutes on the the tray before packing it up for leftovers.

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