Hearty Roasted Vegetables

Nourishing Hearty Roasted Vegetables with pine nuts and cranberries served on a bed of hummus are perfect any day of the year. Use as a side or your main meal!

These Hearty Roasted Vegetables might just be the best thing about wintry weather. It is actually spring now but however, it very much feels every bit of winter where we live. I could honestly eat roasted vegetables every night for dinner throughout the year.

This is something that can easily be meal prepped to enjoy all week long, but I happen to enjoy the dicing while I listen to music or a podcast, so I don’t mind making them more often. I love to get my kiddos involved too chopping softer veggies like cauliflower or brussels sprouts, a really good idea if you would like your kiddos to eat more veggies is to get them in the kitchen helping prepare!

This recipe is very versatile, and you can throw in any array of veggies. I always like to have sweet potatoes and cauliflower on hand for this recipe and then I go from there with whatever else I have on hand that need to be eaten up. Feel free to switch up with whatever nuts and dried fruit that you have. I love the combination of pine nuts with cranberries, apricots with walnuts, and dates with almonds.

What you’ll need

• Avocado oil
• Maple syrup
• Salt, pepper
• No salt seasoning (this is my favorite)
• Veggies
• Pine nuts
• Onions
• Garlic
• Rosemary, fresh or dried

Hearty Roasted Vegetables

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• Author: Breghan
• Total Time: 40 minutes
• Yield: 6–8 cookies 1x
• Diet: Vegan

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Description

Nourishing Hearty Roasted Vegetables with pine nuts and cranberries served on a bed of hummus are perfect any day of the year. Use as a side or your main meal!

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Ingredients

Scale 1x2x3x

• 1 head cauliflower





• 3 medium sweet potatoes
• 1 sweet onion
• 1 bell pepper
• ½ head small white cabbage
• ½ Tablespoon Avocado oil
• 1 Tablespoon maple syrup
• 1–2 teaspoon dried or fresh rosemary
• 1 Tablespoon minced garlic
• No salt seasoning (enough to coat generously)
• Salt and pepper as desired
• 4 Tablespoons raw pine nuts
• 3 Tablespoons cranberries

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Instructions

1. Preheat oven to 375 degrees.
2. Chop all veggies to pretty equal proportions.
3. Combine: In a bowl combine all veggies, add maple syrup and avocado oil.
4. Seasoning: add all except fresh garlic. Add as much as desired, I’m a pretty liberal seasoner.
5. Place all on baking sheet.
6. Roast for 30-45 minutes or until the veggies are golden brown and tender. Check halfway through and give them a toss so they cook evenly on all sides.
7. Remove veggies from the oven, add in garlic, cranberries and pine nuts.
8. Taste and adjust seasonings. Add additional salt & pepper as needed and serve.

Notes

Keeps in refrigerator for up to 1 week.

• Prep Time: 10 minutes
• Cook Time: 30-34 minutes
• Category: side dish
• Method: baking
• Cuisine: american

Keywords: roasted vegetables, roasted cauliflower, fall vegetables, roasted potatoes