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fall roasted vegetables, Brussels sprouts, sweet potatoes, cauliflower in on a baking sheet and green bowls littleeatsandthings.com
Little Eats & Things

Fall Roasted Veggies with Cranberries

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Servings: 6
Ingredients Method

Ingredients
  

  • 3 cups Brussels sprouts sliced in half
  • 3 sweet potatoes peeled & chopped
  • 1 medium cauliflower sliced into small florets
  • 1/4 cup dried cranberries
  • 2 tbsp honey
  • 2 tbsp olive oil
  • Salt/pepper to taste

Method
 

  1. Preheat oven to 350 degrees F.
  2. Place the prepared veggies and dried cranberries on a baking sheet. Drizzle with olive oil, honey, and salt & pepper. Toss to coat.
  3. Bake for about 30 minutes or until the vegetables have softened. Serve warm and enjoy!
  4. Enjoy!