Thanksgiving is in just a few days, and here is a delicious and waistline-friendly side dish recipe for the big meal so that you don’t have to prevent your abs from turning into that cranberry jelly belly!

Roasted Sweet Potatoes with Caramelized Shallots


3 large sweet potatoes, peeled and diced
2 tbsp. grapeseed oil
1 tsp. minced garlic
1 tsp. fresh thyme, chopped
1 tsp. fresh sage, chopped
2 tbsp. honey
Kosher salt, to taste
Ground pepper, to taste

1/2 cup thin shallots, julienned
1 tbsp. grapeseed oil
Kosher salt, to taste
Ground pepper, to taste
1/2 lemon, freshly squeezed
1 tbsp. fresh parsley, chopped


Preheat oven to 375 degrees F.

In a lagre bowl add the diced sweet potatoes, 2 tbsp of grapeseed oil, minced garlic, fresh chopped thyme and sage, honey salt and pepper. Mix and coat the sweet potatoes well and lay out onto a sheet pan. Roast until caramelized golden brown and tender, about 20 to 30 minutes. Be sure to check the potatoes in the oven after the first 15 minutes, to see if they need to be rotated or stirred around.

While potatoes are roasting, heat a lagre skillet over medium heat. Add the remaining 1 tbsp of grapeseed oil and add the julienned shallots. Saute the shallots and continue to stir, allowing the shallots to caramelize without burning. Continue to saute the shallots until tender and well caramelized. Season with salt and pepper and set aside.

Once the sweet potatoes are done, gently toss the potatoes and the caramelized shallots together and add the parsley and lemon juice to finish the dish.

*Recipe and image courtesy of Food Network star, Robert Irvine.*

Food Network star, Robert Irvine and Gold’s Gym have teamed up for Trim the Fat Friday – offering healthy alternatives to traditional recipes and opening up Gold’s Gym locations nationwide for FREE on Friday, November 27th, inviting people to come in and work off their Thanksgiving meal.