Cranberry Roasted Winter Vegetables
My 250th Y'all Come Eat recipe!
This recipe comes from the December 2012 Southern Living and sounded wonderful.
We eat quite a few vegetables around here, and the boys eat roasted vegetables really well.
I thought the addition of the cranberries would be a nice touch.
The article recommends pairing it with their Pork Roast with Sweet Onion-Pumpkin Seed Relish, which sounds yummy.
You trim, peel, and slice carrots and turnips and place them on one baking sheet.
I am the world's worst and trying to cut vegetables all the same size.
The recipe says 1 inch pieces of carrots and turnips.
Mine are all over the place, but it worked just fine.
Toss them with half of the minced fresh rosemary and olive oil in the recipe.
Season with salt & pepper.
Cook at 400* for 30 minutes.
blurry photo - yuck
You do the same for your halved Brussels sprouts in another baking sheet. Since the Brussels sprouts roast more quickly, you cook them in separate dishes.
Cook the Brussels sprouts for 20 minutes at the same temperature.
When the carrots and turnips have been roasting for 30 minutes, take the pan out of the oven, give them a little stir, and add fresh (or thawed frozen) cranberries to the baking sheet.
And roast the vegetables for another 5-10 minutes. The cranberries will pop open.
Toss all of your vegetables together on a large platter and drizzle with molasses.
I didn't have molasses so used brown rice syrup. I think you could also use maple syrup.
We liked the vegetables and the cranberries were a nice touch, but tart!
Double click to print as a 5x7 recipe card.