Ingredients

• 1 lb of Brussel Sprouts (halved)
• 1 -2 Sweet Potatoes (cut into pieces about the same size as the 1/2’d brussel sprouts
• 4 slices of Bacon (chopped into bite size pieces)
• 1 Tbsp Vegetable Oil
• 3 Garlic Cloves (chopped)
• 1 tsp dried Thyme
• 3-4 grinds of pepper
• 2-3 grinds of salt

Toppings:

• 1/2 cup Dried Cranberries
• 1/2 cup Feta Cheese (crumbled)
• Balsamic Glaze (for drizzling)

Instructions

1. Pre-Heat oven to 400°
2. Chop the vegetables and place in a large bowl
3. Add the Chopped Bacon, Vegetable Oil, salt, pepper, Garlic and Thyme and mix to coat well.
4. Spread the vegetables on a large baking sheet (lined with parchment) or stone pan
5. Roast for 30 minutes, stirring 1/2 way through.
6. Remove from oven and add the Dried Cranberries and Feta, and mix to combine.
7. Drizzle with Balsamic Glaze

Ingredients

• 1 lb Tenderloin (cut into mediations 1/4 inch thick) – Beef or Pork
• 2 Tbsp Olive Oil
• 1 Onion (medium diced)
• 2 Cloves Garlic (chopped)
• 1 Tbsp Ginger (chopped)
• 1 Tsp Turmeric
• 1 Tsp Paprika
• 1 Tbsp Honey
• 1/2 pound potatoes (small ‘bell’ potatoes)
• 1 Sweet Potato (cut in rounds)
• 1 Carrot (cut into 1/4s about 2 inches long)
• 1 Parsnip (cut into 1/4s about 2 inches long)
• 1 Slice of Turnip (cut into strips)
• 1/2 cup Peas (fresh or frozen)
• 1/2 Bunch of Cilantro
• 1 Cup Vegetable Stock

Instructions

1. Pre-Heat oven to 350°
2. Heat the oil in the Tagine on medium.
3. Sauté the beef (or pork) until browned (doesn’t need to be cooked through)
4. Remove from Tagine and set aside.
5. Add the onions and let them ‘sweat’ for 2-3 minutes.
6. Add the honey, garlic, ginger, turmeric and paprika and mix to combine.
7. Add the Vegetable Stock and mix.
8. Add the cooked Tenderloin and 1/2 of the Cilantro (chopped) and mix in.
9. Remove from heat.
10. The begin adding the vegetables in layers from largest to smallest to form a pyramid.
11. Bake in Oven with Tagine Lid on for 1 hour.
12. Check at about 45 minutes for liquid (add more if necessary) and doneness of vegetables.
13. Serve (in Bistro Bowls) by sprinkling the remaining Cilantro over the top as a garnish.