This oven roasted vegetable medley is a colorful complement to your Thanksgiving dinner. Delicious, gluten free and super simple to assemble. —Nourishing Lab
Sweet Potato, peeled and chopped
Brussel sprouts, halved
salt and pepper to tase
In This Recipe
Preheat your oven to 375 degrees Fahrenheit. Toss the chopped sweet potatoes in 1 tablespoon of oil, half of the garlic, half of the rosemary and a pinch of salt and pepper. Lay on a parchment covered sheet pan and roast for 15 minutes, then flip them over and roast for an additional 15 or so, or until they are golden.
Toss the Brussels sprouts in 1 tablespoon of oil, balsamic vinegar, the remaining garlic, and a pinch of salt and pepper. Lay them cut-side down on a parchment-covered sheet pan and roast for 20-25 minutes. Flip them over and roast for an additional 5-10 minutes.
Toss the roasted Brussels sprouts and sweet potatoes in a bowl with the remaining rosemary, dried cranberries and chopped pecans.