Description
A delicious and healthy roasted vegetable medley featuring brussels sprouts, sweet potatoes, and cauliflower, enhanced with a flavorful dressing.
Ingredients
Scale
- 2 cups brussels sprouts, halved
- 2 cups sweet potatoes, diced
- 2 cups cauliflower florets
- 1 cup apple, diced
- 1 Tbsp fresh thyme leaves
- 2 Tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1 tsp kosher salt
- ½ tsp black pepper
- ¼ cup pecans, chopped
- ¼ cup grated parmesan cheese
- ¼ cup dried cranberries
- 1 Tbsp maple syrup
- 1 Tbsp fresh lemon juice
- 2 Tbsp balsamic vinegar
- 1 tsp Dijon mustard
- pinch kosher salt
Instructions
- Preheat the oven to 425℉ (218°C) and prep a large baking sheet by lining it with parchment paper sprayed with cooking spray.
- Half the brussel sprouts, dice the sweet potatoes, cut the cauliflower into small florets, and dice the apple. Chop the fresh thyme leaves.
- Combine the veggies (not the apples yet) in a large bowl with olive oil, garlic powder, thyme, kosher salt, and black pepper. Give everything a good toss.
- Make the dressing by combining the ingredients in a medium bowl or mason jar. Whisk really well until emulsified.
- Add the vegetables to the prepared large sheet pan in a single layer. Bake in the preheated oven for the first 15 minutes.
- Add the apples and cook another 15-20 minutes until the sweet potatoes and apples are fork tender and the brussels sprouts are slightly crispy.
- In the last 3-5 minutes of cooking, add the pecans, parmesan cheese, and 2-3 Tbsp of the dressing. Keep a close eye on it once the pecans are added because they can quickly burn.
- When the vegetables are done, add the cranberries and toss everything in the remaining dressing.
- Hint: be sure to spread everything in an even layer on your baking sheet.
Notes
- You can substitute the apples with other varieties if preferred.
- This dish is great for meal prep and can be served warm or at room temperature.
- Adjust seasoning to taste, especially the salt and maple syrup based on personal preference.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Vegetables
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 5mg