Savory Fall Feast
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 13x9 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.