Oven Roasted Veggies

Name: Oven Roasted Veggies
Total time: 55 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1 pound Brussels sprouts (halved if large); 1 pound butternut squash (peeled and cut into 1" cubes); 2 large parsnips (or carrots, cut into 1" chunks); ½ red onion (chopped); ½ cup fresh cranberries; ⅓ cup pecans; 3 tablespoons maple syrup (or honey); 1 tablespoon olive oil; ½ teaspoon kosher salt; ½ teaspoon dried oregano; ¼ teaspoon black pepper; ¼ teaspoon dried thyme leaves

This festive recipe for Roasted Vegetables lends a festive touch to the holiday table, with its maple glaze and mix of cranberry and pecans.

⏱️ 55 min 🔪 Prep: 15 min 🔥 Cook: 40 min 📊 Medium ⭐ 5.0 (15) 👁️ 32 views

👨‍🍳 Start Cooking

Foto: Spend With Pennies

Ingredients

4 servings

1 pound Brussels sprouts (halved if large)
1 pound butternut squash (peeled and cut into 1" cubes)
2 large parsnips (or carrots, cut into 1" chunks)
½ red onion (chopped)
½ cup fresh cranberries
⅓ cup pecans
3 tablespoons maple syrup (or honey)
1 tablespoon olive oil
½ teaspoon kosher salt
½ teaspoon dried oregano
¼ teaspoon black pepper
¼ teaspoon dried thyme leaves

Steps

Preheat the oven to 425°F. Line a baking pan with parchment paper.
Combine the seasoning mix ingredients in a large bowl.
Add the brussels, butternut squash, parsnips, and red onion to the bowl and toss well to coat.
Spread onto a large rimmed baking pan. Roast 30 minutes, stirring after 15 minutes.
Add the cranberries and pecans to the pan and roast an additional 8-10 minutes or until vegetables are tender. (Total roasting time for the veggies is about 40 minutes).