Easy Roasted Winter Vegetables
Super easy sheet-pan roasted vegetables. Winter/Fall favorites like sweet potatoes, Brussels sprouts, green beans, apple, and baby potatoes. A perfect Thanksgiving side dish or any day.
Servings: 6 servings
Calories: 164kcal
Ingredients
- 1 large sweet potato about ½ lb., peeled and cubed
- 2 cups Brussels sprouts trimmed and halved
- ½ lb. small purple potatoes or red/gold/or combo, halved
- ½ lb. green beans trimmed
- 1 medium apple diced (or sliced)
- 1 shallot sliced
- 2 tablespoon dried cranberries
- 1 oz. candied pecans or roasted pecans
Instructions
- Preheat oven to 425F.
- Combine sweet potatoes, Brussels sprouts, green beans, apple and shallots in a large bowl (or ziplock bag). Drizzle with olive oil and toss to coat.
- 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 salt and pepper to taste.
- Bake until vegetables are tender enough to pierce with a fork and have some charred bits on the edges ( approx. 25-35 min). Use a spatula to flip vegetable mid way through cooking.
- Transfer to serving dish and top with pecans and dried cranberries.
Notes
* This dish can be prepared up to one day ahead of time and reheated in the oven for about 10 mins ( 400F)
** These roasted vegetables are equally as delicious served at room temperature.
** These roasted vegetables are equally as delicious served at room temperature.
Nutrition
Serving: 1serving | Calories: 164kcal | Carbohydrates: 21.5g | Protein: 3.2g | Fat: 8.4g | Saturated Fat: 1g | Sodium: 28.7mg | Fiber: 4.8g | Sugar: 7.8g