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Roasted Fall Vegetables
Prep Time 45 minutes
Total Time 45 minutes
-
1
pound
Brussels sprouts
halved
-
2
cups
Butternut squash
cubed
-
1/4
cup
olive oil
-
2
teaspoons
Thyme
-
1/2
cup
toasted pecans
-
1/2
cup
Dried cranberries
-
Sea salt and fresh ground pepper
to taste
-
Preheat oven to 400 degrees F.
-
Toss the vegetables with the oil and thyme and lay on a baking sheet.
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Roast for 40-50 minutes, until caramelized and tender.
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When done, toss with the pecans and cranberries before serving.