Description
Roasted Vegetables with Cranberries & Herbs are a beautiful, delicious vegetable dish with a caramelized glaze. Perfect for your holiday party.
Ingredients
Scale
- 5 cups butternut squash, cut into ¾inch cubes (1 medium)
- 1 cup carrots cut into half moons, on the diagonal (about 2 carrots)
- 2 cups organic red potatoes, cut into ¾ inch cubes
- 1 large yellow onion, sliced into ½” wide wedges
- 3 sprigs fresh rosemary or 1 teaspoon dried rosemary
- 3–4 sprigs of fresh thyme or 1 ½ teaspoons dried thyme
- 1 teaspoon Celtic sea salt, divided
- fresh pepper, to taste
- 4 tablespoons extra virgin olive oil, divided
- 2 cups Brussels sprouts, trimmed, if large cut in half, if small leave whole
- 2 cloves garlic, chopped
- 1 cup cranberries (optional)
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- Additional fresh rosemary and thyme leaves for garnish
Instructions
- Preheat oven to 400°.
- Put 2 rimmed baking pans into the oven.
- Place squash, carrots, potatoes and onions in a large bowl.
- Sprinkle the rosemary, thyme, 3 tablespoons of olive oil, ¾ teaspoon salt and pepper onto the vegetables, toss to coat.
- Transfer the vegetables to one of the baking sheets. Roast 35-40 minutes, stirring occasionally so they brown evenly. The amount of time will depend on your oven.
- In the meantime, cut off the ends of the Brussels sprouts and pull off any yellow outer leaves. Cut large ones in half, leave small ones whole.
- Place trimmed Brussels sprouts into the same bowl used for the vegetables.
- Season Brussels sprouts with remaining 1 tablespoon of olive oil, ¼ tsp salt and pepper. Toss to coat.
- Transfer Brussels sprouts to the second rimmed baking sheet. Bake 15 minutes until beginning to brown.
- Add garlic and cranberries and toss. Continue roasting another 5-10 minutes until Brussels sprouts are brown on the outside, tender enough to pierce with a fork and cranberries begin to soften. Shake the pan from time to time to brown the sprouts evenly.
- In a small bowl, mix the balsamic vinegar with honey.
- When the first tray of vegetables are just about done, pour the balsamic mixture over them and toss with a spatula. Return to the oven to heat for 3-4 minutes.
- Once the vegetables are tender remove them from the oven. Combine with Brussels sprouts.
- Sprinkle with additional fresh herbs for additional flavor and a little salt and pepper.
- Serve on a platter, warm or at room temperature.
- Prep Time: 20
- Cook Time: 45
- Category: Paleo, Vegan, Gluten Free, Dairy Free, Seasonal
- Cuisine: Seasonal, Farm to Table