Super Easy Roasted Winter Vegetables

• Vegan
• Gluten free

• Produce

  • 1 Apple, medium
  • 2 cups Brussels sprouts
  • 2 tbsp Cranberries, dried
  • 1/2 lb Green beans
  • 1/2 lb Purple potatoes, small
  • 1 Shallot
  • 1 Sweet potato (about 1/2 lb., large

• Nuts & Seeds

  • 1 oz Candied pecans

Found on simplehealthykitchen.com

Description

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 Tbsp dried cranberries
• 1 oz. candied pecans (or roasted pecans)

Directions

• 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.

Nutrition