Harvest Roasted Vegtables
Prep Time
15 minutes
Prep Notes
This dish is so beautiful and would add so much color to you holiday table
Cooking Time
40-45minutes
Yields
6-8
Ingredients
1 pound Brussels sprouts, halved
1 (1-pound) butternut squash, peeled, seeded, and dice
1 cup fresh cranberries
1 large sprig fresh rosemary, leaves removed and chopped
4 tablespoon extra virgin olive oil
1/4 cup chopped walnuts
Salt and freshly ground pepper
Crumble 4 strips bacon optional
Directions
DIRECTIONS:Preheat oven to 400 degrees.
Line a baking sheet with foil for easy clean up. In a large bowl, toss Brussels sprouts, squash, cranberries, rosemary and evoo. Spread evenly in a single layer over baking sheet, arranging the sprouts cut-side down as much as possible.Bake until vegetables begin to brown and are tender, about 40 to 45 minutes.Remove from oven and transfer to serving dish. Add chopped bacon and walnuts, tossing to combine. Season to taste with salt and pepper. Serve warm.
Notes
I love using fresh cranberries (they not only for Thanksgiving). It give gorgeous color and full of vitamin C.