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Prep time
15 minutes -
Cook time
1 hour -
Serves
6-8
Author Notes
This oven roasted vegetable medley is a colourful complement to your Thanksgiving dinner. Scrumptious, gluten free and colossal straightforward to assemble. —Nourishing Lab
Components
2 kilos
Sweet Potato, peeled and chopped
1 pound
Brussel sprouts, halved
4
Garlic Cloves
1 tablespoon
Rosemary, chopped
2 tablespoons
Avocado Oil
1 tablespoon
Balsamic Vinegar
1/4 cup
Pecans, chopped
1/4 cup
Cranberries-
salt and pepper to tase
Directions
- Preheat your oven to 375 degrees Fahrenheit. Toss the chopped candy potatoes in 1 tablespoon of oil, half of the garlic, half of the rosemary and a pinch of salt and pepper. Lay on a parchment covered sheet pan and roast for 15 minutes, then flip them over and roast for an further 15 or so, or until they’re golden.
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Toss the Brussels sprouts in 1 tablespoon of oil, balsamic vinegar, the rest garlic, and a pinch of salt and pepper. Lay them lower-aspect down on a parchment-covered sheet pan and roast for 20-25 minutes. Flip them over and roast for an further 5-10 minutes.
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Toss the roasted Brussels sprouts and candy potatoes in a bowl with the rest rosemary, dried cranberries and chopped pecans.
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