Roasted Fall Vegetable Medley
Roasted Fall Vegetables are flavorful and make a delicious side dish all season long.
Servings: 6
Ingredients
- 1 cup boiling water
- 2 Hot Apple Cider Tea bags
- ½ cup dried cranberries
- 1 Butternut squash
- 2 Sweet potatoes
- Salt and Pepper
- 2 tablespoons canola oil
- 2 tablespoons honey
- 4 tablespoons brown sugar
- ¼ cup chopped pecans
Instructions
- Steep two tea bags in the boiling water for 5 minutes, then remove the tea bags. Place dried cranberries into a medium bowl. Reconstitute the dried cranberries by pouring the hot liquid over the cranberries and letting them sit for 20 minutes. Drain and set aside.
- Preheat oven to 400℉.
- In a small bowl combine oil, honey, and brown sugar and stir until well combined.
- Place the butternut squash and sweet potato pieces along with the reconstituted cranberries and pecans in a baking dish. Sprinkle with salt and pepper and toss.
- Pour the honey mixture over the vegetables and toss well to coat.
- Roast vegetables in preheated 400℉ oven for 20 to 30 minutes until the squash and sweet potatoes are fork-tender. Toss before serving. Serve hot.
