Go Back
Email Link
Print
Recipe Image
Smaller
Normal
Larger
Print Recipe
5
Cranberry Pecan Roasted Vegetables
Author:
Kristin Maxwell
Ingredients
1 1/2
Pounds
Brussel Sprouts
ends trimmed and yellow leaves removed
1
Butternut Squash
peeled, seeded, and cubed
1
Large Red onion
cut into 1/2 inch chunks
1/2
Cup
Dried Cranberries
1/2
Cup
Pecans
4
tablespoon
Butter
Melted
3
tablespoon
Maple Syrup
1/2
TSP
Cinnamon
1/2
TSP
Salt
Instructions
Preheat oven to 400 degrees.
Lightly grease a large baking sheet with olive oil.
In a small bowl whisk together the melted butter, maple syrup, cinnamon, and salt.
Place the prepared vegetables in an even layer on prepared baking sheet.
Drizzle with the butter mixture, toss or stir gently to coat.
Bake in preheated oven for 15-20 minutes, until lightly brown.
Add the cranberries and pecans to the baking sheet with the vegetables.
Return to the oven for 5 more minutes.Serve immediately.