Description
Ingredients
Scale
- 1 head cauliflower
- 3 medium sweet potatoes
- 1 sweet onion
- 1 bell pepper
- 1/2 head small white cabbage
- 1/2 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
Instructions
- Preheat oven to 375 degrees.
- Chop all veggies to pretty equal proportions.
- Combine: In a bowl combine all veggies, add maple syrup and avocado oil.
- Seasoning: add all except fresh garlic. Add as much as desired, I’m a pretty liberal seasoner.
- Place all on baking sheet.
- 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.
- Remove veggies from the oven, add in garlic, cranberries and pine nuts.
- Taste and adjust seasonings. Add additional salt & pepper as needed and serve.
- 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