Savory Fall Feast

Savory Fall Feast

Savory Fall Feast

Course: Side Dish
Author: Mrs. Plant

Ingredients

  • 4 cups Brussel sprouts bottom end sliced off and halved
  • 1 butternut squash peeled, seeded, and cubed
  • 1 Hannah sweet potato beige on outside, white flesh on inside, cubed
  • 1 Fuji apple peeled and cubed
  • 2 cloves garlic crushed1/4 cup fruit juice-sweetened dried cranberries
  • 1 T maple syrup
  • 1/2 t onion powder
  • 1/2 t sage
  • 1/2 t rosemary
  • 1/4 t thyme
  • 1/4 t black pepper
  • salt to taste
  • 1/2 cup vegetable broth
  • pomegranate arils to garnish optional

Instructions

  • Preheat oven to 425 degrees. Add all ingredients into a large bowl and stir to combine well. Place all ingredients into a metal 13×9 pan with about 1/2 cup veggie broth in the bottom. Roast for about 40 minutes, stirring often, until everything is tender and browned around the edges. Add a bit more broth if necessary. Garnish with fresh pomegranate arils.

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