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
Author:Dorothy Miller
Ingredients
Scale
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.