Roasted Autumn Veggies with Cranberries & Pecans
3 C Brussels sprouts, trimmed and halved
2-3 medium sweet potatoes, peeled and cubed
2 C pecans, halved
1 C dried cranberries
2-3 T + 2-3 T olive oil
1 C coconut oil, melted
1 ½ T maple syrup
½ t + ½ t ground cinnamon
½ t + a pinch of salt
Preheat the oven to 400 degrees.
In a medium bowl, toss together sweet potatoes, 2-3 T olive oil, 1 ½ T maple syrup, and ½ t ground cinnamon. Spread evenly on one half of a baking sheet, leaving room for the Brussels sprouts.
Wipe out the bowl, then toss together Brussels sprouts, 2-3 T olive oil, and ½ t salt, and add to the other side of the baking sheet.
Place in preheated oven, and bake for 25 minutes, stirring halfway through.
While the veggies are baking, toss together the pecan halves, coconut oil, ½ t dried cinnamon, and a pinch of salt. Spread evenly in a small baking dish.
Bake the pecans for 10 minutes, then remove from the oven. Add the cranberries, give the whole thing a stir, then bake for 5 more minutes.
Once the veggies and pecans are done baking, remove them from the oven, and let them cool for a few minutes. Then assemble your roasted veggies, cranberries, and pecans in a festive serving dish, and enjoy!