Pan-Roasted Winter Vegetables

 

Super easy sheet-pan roasted vegetables. Winter/Fall favorites like sweet potatoes, Brussels sprouts, green beans, apple, and baby potatoes. A perfect side dish for Thanksgiving or any day.

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1 large sweet potato (about ½ lb.), peeled and cubed

2 cups Brussels sprouts, trimmed and halved

½ lb. small purple potatoes (or red/gold/or combo), halved

½ lb. green beans, trimmed

1 medium apple, diced (or sliced)

1 shallot, sliced

2 Tbsp dried cranberries

1 oz. candied pecans (or roasted pecans)

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Preheat oven to 425F.

Combine sweet potatoes, Brussels sprouts, green beans, apple and shallots in a large bowl (or ziplock bag). Drizzle with olive oil and toss to coat.

Line a baking sheet with aluminum foil. Spread vegetables in a single layer on baking sheet, leaving a little room around each vegetable ( you may need 2 baking sheets). Sprinkle with salt and pepper to taste.

Bake until vegetables are tender enough to pierce with a fork and have some charred bits on the edges ( approx. 25-35 min). Use a spatula to flip vegetable mid way through cooking.

Transfer to serving dish and top with pecans and dried cranberries.

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Notes

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* This dish can be prepared up to one day ahead of time and reheated in the oven for about 10 mins ( 400F)