Wednesday, January 9, 2013

Diva In The Kitchen: Roasted Veggies with Cranberries

My first recipe post of 2013!  I've been doing recipe posts on Wednesdays, but I'm curious if y'all enjoy them weekly or would you be okay with them only a couple times a month?  Leave me a comment and let me know.

I've made this particular grouping of roasted vegetables many times.  I usually make some slight change each time to try different things.  This particular night I was very proud of my veggies and wanted to share with you.  The cranberries add a little bit of sweet and sour to the more savory veggies.

Roasted Vegetables with Cranberries
Roasted Veggies with Cranberries

Ingredients
- 3 carrots, cut length-wise and into short sections
- 2 parsnips, cut into wedges
- 2 zucchini, cut length-wise and into short sections
- About 15 Brussels sprouts, cut in half
- About a cup of dried cranberries
- Olive oil
- Salt and pepper
- Allspice (about 2 to 3 teaspoons)
- honey or agave

Directions
Drizzle olive oil on a large sheet pan.  In a large bowl (or right on the pan), toss the veggies with olive oil.  Add the cranberries and sprinkle in allspice.   Toss together well.  Pour veggie mixture onto the pan in as close to a single layer as you can make it.  Add salt and pepper to taste and more allspice if you like.  Drizzle with honey or agave.  Bake at 475 for about 35 to 40 minutes, stirring occasionally.

These are great on their own, as a side dish, or over rice.  It is such a fun recipe to play with.  I've also added red grapes, shallots, and fresh thyme to this mixture.  Have fun with it!

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