Monday, November 6, 2017

Savory Fall Feast

4 cups Brussel sprouts (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, crushed
1/4 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)

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. 

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