Festive Roasted Vegetables with Pecans and Cranberries for Holidays
Festive Roasted Vegetables with Pecans and Cranberries: A Holiday Delight Get ready to wow your guests this holiday season with our Festive Roasted Vegetables with Pecans and Cranberries. This mouth-watering dish combine
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Festive Roasted Vegetables with Pecans and Cranberries for Holidays
Festive Roasted Vegetables with Pecans and Cranberries: A Holiday Delight Get ready to wow your guests this holiday season with our Festive Roasted Vegetables with Pecans and Cranberries. This mouth-watering dish combine
Ingredients
- 2 cups Brussels sprouts, halved
- 2 cups sweet potatoes, cubed
- 1 cup carrots, sliced
- 1 cup pecans, roughly chopped
- 1 cup fresh cranberries
- 3 tablespoons olive oil
- 2 tablespoons maple syrup
- Salt and pepper, to taste
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large bowl, combine Brussels sprouts, sweet potatoes, and carrots. Drizzle with olive oil and maple syrup; season with salt, pepper, and pumpkin pie spice.
- Spread the vegetables in a single layer on the prepared baking sheet.
- Roast in the oven for 25 minutes, stirring halfway through.
- Add the pecans and cranberries to the baking sheet, stirring to combine, and roast for an additional 10 minutes or until the vegetables are tender and caramelized.
- Remove from oven, transfer to a serving dish, and enjoy warm.
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