Fall Vegetable Roast
I tried brussel sprouts for the first time a couple of nights ago and I have to admit I was a little nervous about it. They have such a bad reputation, so I decided to serve them in this roasted vegetable medley. If you have fears about trying brussel sprouts, fear no more, because they are delicious in this dish.
The combination of all of these wonderful fall vegetables, pears, apples and pecans makes such a flavorful side dish. There are so many different flavors and textures that will make you want to go back for seconds, and possibly thirds.
This dish is also a perfect and easy side dish to serve next week for Thanksgiving. It includes all of the vegetables you would normally cook separately, in one easy dish. I can't wait for you to try this. I will surely be making it again very soon.
Fall Vegetable Roast:
(original recipe from: http://www.multiplydelicious.com)
1 pound brussel sprouts, halved
1 small sweet potato, peeled and cubed
1 Fuji apple, cubed
1 pear, cubed
3/4 cup butternut squash, peeled and cubed
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 1/2 tablespoons coconut oil, melted
1/3 cup toasted pecans, chopped
- Preheat the oven to 425°. Line a baking sheet with tin foil.
- Combine all of the vegetables and fruits in a large bowl. Mix in the oil, salt and cinnamon.
- Pour the mixture onto the baking sheet and bake for 30-40 minutes, until the vegetables are tender.
- Take the baking sheet out of the oven and mix the pecans into the vegetables. Serve and enjoy!