Fall Harvest Roasted Vegetables

Fall Harvest Roasted Vegetables
Author: Chef JR Jacobson
Photograph: Xuan Huang
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Nutrition

Per serving: 218.88 calories, 4.66g protein, 8.81g fat, 34.85g carb, 7.56g dietary fiber, 1.0g saturated fat, 10.84g total sugar, 0.0g added sugar
Significant source for: Fiber, Copper, Fluoride, Manganese, Vitamin A, Vitamin C, Thiamin, Pantothenic acid, Vitamin B-6, Vitamin K (phylloquinone).

ingredients

4 Servings

1  (1.5 lb) butternut squash, trimmed, peeled, cut open lengthwise, seeded, and cut into 0.5" strips crosswise

1  pound sweet potatoes, peeled and cut into 1-inch cubes

1  pound Brussels sprouts, trimmed and halved

1  apple, cored and sliced

1  medium red onion, cut into wedges

2  medium celery stalks, diced

2  tablespoons olive oil

2  teaspoons salt

1  tablespoon minced fresh rosemary

1  teaspoon fresh thyme

1/2  cup chopped pecans, roasted

1/4  cup dried cranberries

   Black pepper

preparation

step 1.

Preheat the oven to 400°F.

step 2.

In a large mixing bowl, combine the butternut squash, sweet potatoes, Brussels sprouts, apples, onions, celery stalks, canola oil, salt, fresh rosemary, and fresh thyme. Toss to coat.

step 3.

Bake for 30 to 40 minutes or until vegetables are lightly browned. Turn the baking sheet 180° halfway through. Closely monitor towards the end of baking process to avoid burning.

step 4.

To serve, top with the dried cranberries and pecans. Sprinkle on top with black pepper.