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Prep time
15 minutes
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Cook time
1 hour
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Serves
6-8
Author Notes
This oven roasted vegetable medley is a colorful complement to your Thanksgiving dinner. Delicious, gluten free and super simple to assemble. —Nourishing Lab
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Ingredients
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2 pounds
Sweet Potato, peeled and chopped
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1 pound
Brussel sprouts, halved
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4
Garlic Cloves
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1 tablespoon
Rosemary, chopped
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2 tablespoons
Avocado Oil
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1 tablespoon
Balsamic Vinegar
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1/4 cup
Pecans, chopped
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1/4 cup
Cranberries
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salt and pepper to tase
Directions
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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.
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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.
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Toss the roasted Brussels sprouts and sweet potatoes in a bowl with the remaining rosemary, dried cranberries and chopped pecans.
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