Fall Harvest Roasted Vegetables
1 small butternut squash, trimmed, peeled, cut open lengthwise, seeded, cut into 0.5″ strips crosswise
1 large sweet potato, peeled and cubed
8 ounces Brussels sprouts, trimmed and halved
1 large apple, cored and sliced
1 large red onion, peeled, trimmed but leave the bottom intact, cut into wedges
2 medium celery stalks, diced
2 tablespoons canola oil
3/4 teaspoon salt
1 tablespoon minced fresh rosemary
1 teaspoon fresh thyme
1/4 cup dried cranberries
1/4 cup chopped pecans, roasted
black pepper, to taste
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.
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.