Roasted Winter Vegetables
Simple and Tasty
Sheet Pan Roasted
Winter Vegetables
That You Can
Enjoy Year Round
With favorites like brussels sprouts, green beans, sweet potatoes, baby potatoes and apple makes this a new favorite meal or side dish!
Make this dish is even easier with the convenience of purchasing already prepared vegetables from the produce department of your favorite local store.
INGREDIENTS:
2 cups Brussels Sprouts, trimmed and halved
1/2 lb Green Beans, trimmed
1 large Sweet Potato, peeled and cubed
1/2 lb Small Potatoes (red, purple, gold or any combination) halved
1 Medium Apple, diced
2 tbsp Dried Cranberries
1 Shallot, sliced
1 oz Candied or Roasted Pecans
2 tbsp Olive Oil
Salt and Pepper to taste
INSTRUCTIONS:
Prepare all of the vegetables as suggested above.
Place the prepared vegetables into a large ziplock bag. Add Olive Oil, salt and pepper close the bag and shake to distribute olive oil evenly over the vegetables.
Set bag aside, preheat oven to 425F. Line a baking sheet with non stick foil.
Spread vegetables in a single layer on the foil lined baking sheet, leaving a little room round each vegetale. (You might need two baking sheets.)
Bake until vegetables are tender enough to pierce with a fork and are browned on the edges, about 25 to 35 minutes. Flip and stir vegetables half way through cooking.
When vegetables are finished roasting, transfer to a serving dish and top with dried cranberries and pecans.
Note: You may prepared this dish a day ahead of time and reheat in the oven for about 10-15 minutes at 400F. Then add the cranberries and pecans.
