Ingredients

The following ingredients have 4 Servings
  • 1 pound brussels sprouts (halved if large)
  • 1 pound butternut squash (peeled and cut into 1" cubes)
  • 2 large parsnips (or carrots, cut into 1" chunks)
  • ½ red onion
  • ½ cup fresh cranberries
  • ⅓ cup pecan halves
  • 3 tablespoons maple syrup (or honey)
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon oregano
  • ¼ teaspoon black pepper
  • ¼ teaspoon thyme leaves

Instruction

  • Preheat the oven to 425°F. Line a baking pan with parchment paper.
  • Combine the seasoning mix ingredients in a large bowl.
  • Add the brussels, butternut squash, parsnips, and red onion to the bowl and toss well to coat.
  • Spread onto a large rimmed baking pan. Roast 30 minutes, stirring after 15 minutes.
  • Add the cranberries and pecans to the pan and roast an additional 8-10 minutes or until vegetables are tender. (Total roasting time for the veggies is about 40 minutes).