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gluten-free

Roasted Fall Vegetables

Course Appetizer, Dinner, Lunch, Side Dish
Cuisine Paleo, Pegan (Paleo / Vegan), Vegetarian
Prep Time 45 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 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

Instructions

  1. Preheat oven to 400 degrees F.
  2. Toss the vegetables with the oil and thyme and lay on a baking sheet.
  3. Roast for 40-50 minutes, until caramelized and tender.
  4. When done, toss with the pecans and cranberries before serving.