Delicious Maple-Cinnamon Roasted Veggie Medley with Feta and Pecans
Delicious Maple-Cinnamon Roasted Veggie Medley with Feta and Pecans: A Flavorful Delight Get ready to elevate your dinner table with our Delicious Maple-Cinnamon Roasted Veggie Medley with Feta and Pecans. This sweet and
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy’s kitchen before it reaches yours. Jump to the full recipe card below.
Delicious Maple-Cinnamon Roasted Veggie Medley with Feta and Pecans
Delicious Maple-Cinnamon Roasted Veggie Medley with Feta and Pecans: A Flavorful Delight Get ready to elevate your dinner table with our Delicious Maple-Cinnamon Roasted Veggie Medley with Feta and Pecans. This sweet and
Ingredients
- 2 cups Brussels sprouts, halved
- 2 cups sweet potatoes, diced
- 1 red onion, sliced
- 1 bell pepper, sliced
- 2 tablespoons olive oil
- 3 tablespoons maple syrup
- 1 teaspoon cinnamon
- Salt and pepper to taste
- 1/2 cup feta cheese, crumbled
- 1/2 cup pecans, roughly chopped
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine Brussels sprouts, sweet potatoes, red onion, and bell pepper.
- Drizzle olive oil, maple syrup, and sprinkle cinnamon over the vegetables. Season with salt and pepper to taste. Toss well to coat.
- Spread the vegetables evenly on a baking sheet. Roast in the oven for 25-30 minutes, or until they are tender and caramelized.
- Remove from the oven and transfer to a serving platter.
- Sprinkle the crumbled feta and chopped pecans over the vegetables before serving.
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