The Pioneer Woman Tasty Kitchen
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Super Easy Roasted Winter Vegetables

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Level: Easy

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Description

Thanksgiving favorites like sweet potatoes, potatoes, green beans and Brussels sprouts are all roasted to perfection and topped with candied pecans and dried cranberries. Super easy, only one pan needed .

Ingredients

  • 1 whole Sweet Potato, Peeled And Cubed
  • 2 cups Brussels Sprouts, Trimmed And Halved
  • ½ pounds Small Purple Potatoes (or Red, Gold) Halved
  • ½ pounds Fresh Green Beans, Trimmed
  • 1 whole Apple, Diced (or Sliced)
  • 1 whole Shallot, Sliced
  • 2 ounces, weight Candies Pecans (or Raw)
  • 2 Tablespoons Dried Cranberries

Preparation

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.

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