This oven roasted vegetable medley is a colorful complement to your Thanksgiving dinner. Delicious, gluten free and super simple to assemble.

Ingredients:

2 lbs. Sweet Potatoes, peeled and chopped
1 lb. Brussels Sprouts, halved
4 cloves Garlic, minced
1 Tbsp. chopped Rosemary
2 Tbsp. Olive or Avocado Oil
1 Tbsp. Balsamic Vinegar
¼ cup Chopped Pecans
¼ cup Dried Cranberries
Salt and Pepper

 

Directions:

1. Preheat your oven to 375 degrees Fahrenheit.

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.

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.

4. Toss the roasted Brussels sprouts and sweet potatoes in a bowl with the remaining rosemary, dried cranberries and chopped pecans. 

melissa