Super Easy Roasted Winter Vegetables

Preheat oven to 425ºF.

Combine sweet potatoes, Brussels sprouts, purple potatoes, green beans, apple and shallots in a large bowl (or resealable bag). Drizzle with olive oil and toss to coat.

Line a baking sheet with aluminum foil. Spread vegetables in a single layer on baking sheet, leaving a little room around each vegetable (you may need 2 baking sheets). Sprinkle with salt and pepper to taste.

Bake until vegetables are tender enough to pierce with a fork and have some charred bits on the edges (approximately 25–35 minutes). Use a spatula to flip vegetable midway through cooking.

Transfer to serving dish and top with pecans and dried cranberries.