Day 2 - Let's talk sides

Today is Day 2!  Did you go shopping yet?  I went this morning and I did great!  I got lots of fresh fruits (apples, grapes, banana's) and great seasonal veggies (brussel sprouts, sweet potatoes, carrots, spaghetti squash) and I think I am good to go until after Thanksgiving!
We are doing a big turkey for family and I am happy that I get to do one of my favourite side dishes.  Sweet Potato and Carrot casserole!  I don't have any pictures because I am not making it until the weekend, but I promise to take pictures for you.  It is so super easy to make and it has some amazing flavours.  It also won't set you back in calories.  We are also going to have brussel sprouts, which I happen to love.  I am going to try to bake them and sprinkle them with some parmesan cheese....not too much though.  We will be having mashed potatoes, gravy, and stuffing, but it is all about moderation right?!
What are some of your favourite (healthy) side dishes?  I am a big fan of steamed veggies with a light sprinkling of parmesan cheese or plain.
I hope you enjoy the recipe and leave a comment with your favourite one :)


Sweet Potato And Carrot Casserole
Ingredients:
1 lb sweet potatoes, peeled and cut in ½-inch rounds
1 lb carrots, thinly sliced into rounds
1¼ cups fresh or drained canned pineapple chunks
½ cup dried cranberries or raisins
½ cup packed brown sugar
3 Tbsp orange juice concentrate
1 Tbsp vegetable oil
2 Tbsp molasses
1½ tsp ground cinnamon
3 Tbsp chopped toasted pecans (optional - I don't use it because of an allergy in the family)
¼ cup chopped fresh parsley

Directions:1. Preheat the oven to 350˚F. Spray a 9-by13-inch baking dish with cooking oil. Place the sweet potatoes and carrots in a saucepan and cover with cold water. Bring to a boil. Cook for 10 minutes at a boil, or until tender. Drain. 
2. Toss the sweet potatoes and carrots with the pineapple and cranberries. Place in the prepared baking dish.
 3. Combine the brown sugar, juice concentrate, oil, molasses and cinnamon in a small saucepan. Cook over medium heat, stirring frequently, for one minute or until melted and smooth. 
4. Pour the sauce over the vegetables. Cover and bake for 15 minutes, or until heated through. Remove from the oven and toss the vegetables. Sprinkle the pecans overtop. Garnish with the parsley.