Cranberry-Pecan Fall Roasted Vegetables combine the best Fall flavors in this easy side dish, with oven roasted squash, sweet potato, cranberries, and pecans.
Preheat oven to 450 degrees F. Coat a 15x10-inch roasting pan with nonstick cooking spray. Place all the squash and sweet potato cubes in pan.
Drizzle with olive oil and sprinkle with a touch of salt and pepper; toss to coat.
Transfer to the oven and roast for 20 minutes.
Sprinkle with the brown sugar, gently toss, and return to the oven for another 5 minutes or until the vegetables are tender.
Remove from the oven and gently toss in the cranberries, raisins, and pecans.
Serve and enjoy!