Cranberry-Pecan Roasted Fall Vegetables
The best fall flavors come together in this easy Roasted Fall Vegetables side dish, with tender oven roasted vegetables, cranberries, and pecans!
Servings: 8
Ingredients
- 1 1/2 pounds butternut squash peeled, seeded, cut into 1 inch cubes
- 1 1/2 pounds acorn squash peeled, seeded, cut into 1-inch cubes
- 1 large sweet potato peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- salt and pepper
- 2 tablespoons brown sugar
- 1/4 cup dried cranberries
- 3 tablespoons chopped pecans
- 2 tablespoons golden raisins
Instructions
- 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 20-25 minutes or until the vegetables are tender.
- Remove from the oven and gently toss in the brown sugar, cranberries, raisins, and pecans.
- Serve and enjoy!NOTE: All oven temperatures vary. Your roasted vegetables may need less or more cooking time. Check for tenderness with a fork or pairing knife.
Nutrition
Calories: 191kcal | Carbohydrates: 37g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 31mg | Potassium: 776mg | Fiber: 5g | Sugar: 11g | Vitamin A: 15382IU | Vitamin C: 28mg | Calcium: 88mg | Iron: 2mg