Festive Roasted Vegetables

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This recipe is a family favourite, and the perfect addition to the Thanksgiving or Christmas dinner table.

I love that this festive roasted vegetable recipe goes so well with all the classic holiday dinner side dishes like potatoes, stuffing, and green beans.

Even if you don’t like Brussels sprouts, you’ll love these ones!

Roasted Brussels sprouts taste great combined with traditional Autumn flavours of maple, cranberry, and cinnamon.

The carrots and beets provide a slightly sweet contrast to the brussel sprouts, and you get a bit of crunch from the pecans.

This holiday recipe will bring so many colours and lots of flavour to your holiday meal!

Enjoy!

 

Festive Roasted Vegetables

Prep Time: 20 minutes
Cook Time: 60 minutes
Servings: 6

INGREDIENTS:

  • 3 cups brussel sprouts
  • 2 cups carrots
  • 2 cups beets
  • 1 cup pecan halves
  • 1 cup dried cranberries
  • 5 Tbsp Avocado Oil (or another oil for high heat cooking), divided
  • 4 Tbsp Maple Syrup, divided
  • 1/2 tsp Cinnamon, divided
  • Salt, to taste

INSTRUCTIONS:

Roasted Carrots and Beets:

  1. Peel and cut beets into 1/2-3/4 inch wedges or cubes.
  2. Toss beets with 2 Tbsp avocado oil, 2 Tbsp maple syrup, and 1/4 tsp cinnamon. Set aside.
  3. Peel and cut carrots diagonally into 1-2 inch long pieces (1 inch long at the thick end, 2 inches at the thin end).
  4. In a separate bowl (so you don't stain the carrots with beet juice), toss carrots with 2 Tbsp avocado oil, 2 Tbsp maple syrup, and 1/4 tsp cinnamon.
  5. Lightly coat baking sheet with oil.
  6. Toss each bowl one more time, then transfer carrots to one half of the baking sheet and beets to other side.
  7. Bake at 400°F for one hour, uncovered, tossing once after 30 minutes of cooking.

Roasted Brussel Sprouts:

  1. While beets and carrots are roasting, trim brussel sprouts, remove discolored leaves, and cut in half.
  2. In the bowl used for carrots, toss brussel sprouts with 3 Tbsp avocado oil and salt (to taste).
  3. Transfer brussel sprouts to baking sheet, cut side down.
  4. Bake at 400°F for 20-25 minutes, uncovered, while the beets and carrots are finishing up.
  5. When 5-10 minutes left, turn the brussel sprouts cut side up, for even browning.

Assembly:

  1. In a large bowl, combine the beets, carrots, brussel sprouts, pecans and cranberries, and mix to combine.
  2. Serve immediately.

NOTES:

  • If you like more sweetness, add 2 Tbsp more maple syrup to the mixture after cooking.
  • You can substitute any vegetables you like. Squash is a nice sub for the carrots and beets and takes the same amount of time to cook as the brussel sprouts.
  • You can shorten the roasting time by partially cooking the beets and carrots ahead of time by steaming or microwaving.

 

 

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