This recipe was born out of several things: the excitement for the holiday season, and the reality of food in my fridge that needed to get used up. I cannot stand to waste food. It makes me nuts, not to mention it’s….wasteful! So, behold we have this beautiful, flavorful, sweet, tart and savory dish that will fit perfectly on your holiday table. 

Holiday Balsamic & Cranberry Veggie Roast

 

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Prep time

15 mins

Cook time

45 mins

Total time

1 hour

 

A healthy holiday dish that is Whole30 compliant, gluten free and packed with flavor.

Author: Grace Brinton

Serves: 6

Ingredients

• 1 lb mixed root vegetables (such as sweet potato and parsnip)
• 1 lb butternut squash
• ½ red onion
• 2 apples
• 8 oz cranberries
• 3 Tbl ghee (or coconut oil), melted
• 2 ½ tsp dried thyme
• 1 ½ tsp fresh rosemary
• ½ tsp cinnamon
• ½ tsp sea salt
• ¼ tsp black pepper
• 2 Tbl balsamic vinegar
• ½ cup toasted pecans (chopped)

Instructions

1. Preheat oven to 375.
2. Peel and cut root vegetable and butternut into 1 inch cubes.
3. Chop onion into small dice.
4. On a large sheet pan, toss the veggies with half of the ghee and half the seasonings.
5. Pop sheet pan into the oven to start roasting.
6. While veggies roast, chop apples into 1 inch pieces and toss on sheet pan with cranberries, remaining ghee and remaining seasoning.
7. Roast apple and cranberries until cranberries are wrinkled and apples are getting soft, about 20 – 30 minutes, stirring occasionally.
8. Roast root veggies until soft, about 30 – 40 minutes, stirring occasionally.
9. Once done, toss everything together in a bowl with pecans if using.
10. Perfect for the holiday table!

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