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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Roasted Fall Vegetables Recipe

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This recipe for Roasted Fall Vegetables is from The Kapros Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. Brussels Sprouts, halved
2 c. Butternut Squash, cubed
¼ c. Olive Oil
2 tsp. Thyme
½ c. toasted Pecans
½ c. Dried cranberries
Sea salt and fresh ground pepper to taste
Directions:
Directions:
1. Preheat oven to 400º degrees F.

2. Toss the vegetables with the oil and thyme and lay on a baking sheet.

3. Roast for 40-50 minutes, until caramelized and tender.

4. When done, toss with the pecans and cranberries before serving.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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