Fall Harvest Roasted Vegetables

Makes servings

Macronutrients: 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: Significant source for: Fiber, Copper, Fluoride, Manganese, Vitamin A, Vitamin C, Thiamin, Pantothenic acid, Vitamin B-6, Vitamin K (phylloquinone).

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Ingredients

Recipe Ingredients:

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.

Preparation Instructions:

STORY

Butternut squash was locally sourced @marketatpepperplace from Kennedy Farms located in Chelsea Alabama.
Apples were also locally sourced from the Petal’s from the Past. The variety ‘Cumberland Spur’ was discovered at Crow Mountain Orchards in Flackler, Alabama. Crisp and delicious when eat raw but even more fragrant and sweet when baked.