Cranberry Roasted Winter Vegetables

Name: Cranberry Roasted Winter Vegetables
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Global
Ingredients: 454 grams Brussels sprouts, halved (quartered, if large); 680 grams large carrots (about , halved lengthwise and cut into 1-inch pieces; 237 milliliters fresh or thawed frozen cranberries; 1 Tbsp minced fresh rosemary; 4 teaspoons molasses; 2 teaspoons olive oil; 0 teaspoons pepper; 1 teaspoons salt; 907 grams large turnips (about , peeled and cut into 1-inch pieces

You can never have too many side dish recipes, so give Cranberry Roasted Winter Vegetables a try. This gluten free, primal, and vegan recipe serves 8. One serving contains 116 calories, 4g of protein, and 2g of fat. It is perfect for Winter. A mixture of brussels sprouts, pepper, cranberries, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes.

Instructions

Preheat oven to 40

Equipment you will use

Oven

Lightly grease 2 large jelly-roll pans; place carrots and turnips in one pan and Brussels sprouts in second pan. Divide rosemary and next 3 ingredients between carrot mixture and Brussels sprouts; toss each to coat.

Ingredients you will need

Brussels Sprouts

Rosemary

Carrot

Turnip

Jelly

Roll

Equipment you will use

Frying Pan

Bake both pans at 400 at the same time.

Equipment you will use

Oven

Bake carrot mixture 30 minutes, stirring once; add cranberries, and bake 5 minutes or until carrots and turnips are tender and browned and cranberries begin to soften.

Ingredients you will need

Cranberries