This Thanksgiving, add a vibrant and flavorful touch to your table with Nourishing Lab’s Vegetable Medley! Roasted to perfection, this dish features a colorful combination of sweet potatoes, Brussels sprouts, and fragrant rosemary.
Ingredients
Directions
Step 1
Preheat your oven to 375 degrees Fahrenheit.
Step 2
Toss the chopped sweet potatoes in 1 tablespoon of oil, half of the garlic, half of the rosemary and a pinch of salt and pepper. Lay on a parchment covered sheet pan and roast for 15 minutes, then flip them over and roast for an additional 15 or so, or until they are golden.
Step 3
Toss the Brussels sprouts in 1 tablespoon of oil, balsamic vinegar, the remaining garlic, and a pinch of salt and pepper. Lay them cut-side down on a parchment-covered sheet pan and roast for 20-25 minutes. Flip them over and roast for an additional 5-10 minutes.
Step 4
Toss the roasted Brussels sprouts and sweet potatoes in a bowl with the remaining rosemary, dried cranberries and chopped pecans.
