Cranberry Roasted Winter Vegetables

Name: Cranberry Roasted Winter Vegetables
Total time: 1 min
Ingredients: 4 large carrots (about 1 1/2 lb.), halved lengthwise and cut into 1-inch pieces; 3 large turnips (about 2 lb.), peeled and cut into 1-inch pieces*; 1 pound Brussels sprouts, halved (quartered, if large); 1 tablespoon minced fresh rosemary; 2 teaspoons olive oil; ¾ teaspoon salt; ¼ teaspoon pepper; 1 cup fresh or thawed frozen cranberries; 4 teaspoons molasses

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Total: 1 hours, 5 minutes

Servings: 8

Cost: $4.27 /serving

Author : Jackie Mills

Ingredients

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4 large carrots (about 1 1/2 lb.), halved lengthwise and cut into 1-inch pieces3 large turnips (about 2 lb.), peeled and cut into 1-inch pieces*1 pound Brussels sprouts, halved (quartered, if large)1 tablespoon minced fresh rosemary2 teaspoons olive oil¾ teaspoon salt¼ teaspoon pepper1 cup fresh or thawed frozen cranberries4 teaspoons molasses

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Instructions

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Step 1

Preheat oven to 400°. Lightly grease 2 large jelly-roll pans; place carrots and turnips in one pan and Brussels sprouts in second pan. Divide rosemary and next 3 ingredients between carrot mixture and Brussels sprouts; toss each to coat.

Step 2

Bake both pans at 400° at the same time. Bake carrot mixture 30 minutes, stirring once; add cranberries, and bake 5 minutes or until carrots and turnips are tender and browned and cranberries begin to soften. Bake Brussels sprouts 15 to 20 minutes or until tender and browned, stirring once.

Step 3

Remove vegetables from oven, and combine in a large serving bowl. Drizzle with molasses, and toss to coat.

Step 4

*2 lb. parsnips may be substituted.