Roasted Winter Vegetables
Simple and Tasty
Sheet Pan Roasted
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.
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
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.