Winter Maple Roasted Vegetables
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Ingredients
- 1 large sweet potato, about ½ lb., peeled and cubed
- 2 cups brussels sprouts, trimmed and halved
- ½ lb. small purple potatoes, quartered
- ½ lb. broccoli, trimmed into florets
- 1 shallot, sliced
- 2 tbsp. dried cranberries
- 1 oz. candied pecans, or roasted pecans
- 1 tbsp. fresh rosemary
- Extra virgin olive oil
- 1 tbsp. pure maple syrup
- Kosher salt
- Freshly ground pepper
Preparation
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1. Preheat oven to 425 degrees F.
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2. Combine sweet potatoes, brussels sprouts, purple potatoes, broccoli, and shallots in a large bowl. Drizzle with olive oil and maple syrup, and toss to coat.
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3. Line a baking sheet with aluminum foil. Spread vegetables in a single layer on baking sheet, leaving a little room around each vegetable (you may need 2 baking sheets). Sprinkle with fresh rosemary, Kosher salt and pepper to taste.
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4. Roast until vegetables are tender and have some charred bits on the edges (approx. 25-30 min). Use a spatula to flip vegetables mid-way through cooking.
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5. Add in candied pecans and dried cranberries, and transfer to a serving dish. Serve warm or at room temperature.