Cranberry Roasted Winter Vegetables

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Cranberry Roasted Winter Vegetables

Cranberry Roasted Winter Vegetables

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

1
Preheat oven to 40
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OvenOven
2
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 SproutsBrussels Sprouts
RosemaryRosemary
CarrotCarrot
TurnipTurnip
JellyJelly
RollRoll
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Frying PanFrying Pan
3
Bake both pans at 400 at the same time.
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OvenOven
4
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
CranberriesCranberries
CarrotCarrot
TurnipTurnip
Equipment you will use
OvenOven
5
Bake Brussels sprouts 15 to 20 minutes or until tender and browned, stirring once.
Ingredients you will need
Brussels SproutsBrussels Sprouts
Equipment you will use
OvenOven
6
Remove vegetables from oven, and combine in a large serving bowl.
Ingredients you will need
VegetableVegetable
Equipment you will use
BowlBowl
OvenOven
7
Drizzle with molasses, and toss to coat.
Ingredients you will need
MolassesMolasses
8
*2 lb. parsnips may be substituted.
Ingredients you will need
ParsnipParsnip
DifficultyExpert
Ready In1 h, 5 m.
Servings8
Health Score88
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