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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Roasted Autumn Vegetables Recipe

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This recipe for Roasted Autumn Vegetables is from Phillips Family Traditions, 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:  
3 cups brussels sprouts, halved
3 tbsp olive oil
pinch of salt
1 butternut squash, peeled, seeded, and cup into 1 inch cubes
2 tbsp olive oil
3 tbsp maple syrup
½ tsp cinnamon
½ dried cranberries
¼ cup chopped walnuts or pecans
Directions:
Directions:
Preheat oven to 350º. Line 2 baking sheets with foil, and spray foil with cooking spray.

In a large bowl, toss sprouts with 3 tbsp olive oil, and sprinkle with salt. Spread on one baking sheet, cut side down. Cook for 25 minutes, flip them over, and cook for another 5-10 minutes.

In a large bowl, toss squash with 2 tbsp olive oil, 3 tbsp maple syrup, and cinnamon. Spread on the other baking sheet. Cook for 20 minutes, flipping squash about halfway through roasting, and add nuts to roast.

In a large dish, combine sprouts, squash, nuts, and cranberries. Toss with remaining syrup, if desired. Serve warm.

 

 

 

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