sweet potatoes with orange glaze

roast potatoes cut

side down on oiled foil

and flip if needed

source, 4 servings

4 halved sweet potatoes, roasted at 400 F with oil, s&p, until tender; glaze: zest & juice of 2 oranges, zest of 1 lemon, 3 T maple syrup, pinch cinnamon, 1 t grated ginger, 1/2 c prunes

simmer glaze until thickened, pour over potatoes, top with more orange zest

raw brussels sprouts salad

after one hour

the flavors will mature, then

pour off extra juice

source, 8 servings

1.5 lbs shredded brussels sprouts, 1 shredded apple, 1 sliced shallot, mint leaves; dressing: 2 T vegan yogurt, 1 t dijon, zest & juice of 1 lemon, 1/4 c olive oil, s&p

combine dressing ingredients, toss with all but mint, stand 1 hour, top with mint