Roasted Winter Medley Side Dish

Baby, it’s cold outside!  If you’re looking to warm up and have some beautiful colors (and vitamins) grace your table, then this side dish is for you.  Pair with a lovely roasted chicken, turkey or a pork tenderloin to add protein so that the meal is balanced.  The serving size is relatively small because of the carbs; try sticking to about a 1/2-3/4 cup.  The flavor is rich, sweet and nutty, so a little goes a long way.

Roasted Harvest
Roasted Harvest

Serves: 4-6


  • 2 sweet potatoes, skinned and cubed
  • 2 cups butternut squash, cubed (you can find these pre-packaged at many grocery stores)
  • 2 cups brussels sprouts, halved (you can find these pre-packaged at many grocery stores)
  • 1 fuji apple, cubed
  • 1 bosc pear, cubed
  • 1 tablespoon cinnamon
  • 1 teaspoon kosher salt
  • 1 tablespoon coconut oil, melted- plus coconut oil cooking spray
  • 1/3 cup dried cranberries
  • 1/2 cup pecans
  • 1/4 cup Walden Farms no calorie maple syrup
Before Oven
Before Oven
Roasted and the House Smells Divine
Roasted and the House Smells Divine
Healthy and Yummy
Healthy and Yummy




  1. Preheat your oven to 375 F
  2. Cut up all your ingredients: sweet potato, butternut squash, brussels sprouts, apple, and pear
  3. Lay down tin foil in a large roasting pan, or use a large disposable tin.  Spray generously with coconut oil spray
  4. Toss just the sweet potatoes in pan, spray with coconut oil spray and roast for 7 minutes.
  5. Mix remaining ingredients together in a bowl and cover with the coconut oil, cinnamon, syrup and salt.  Coat well.
  6. Toss the bowl ingredients in the pan with the sweet potatoes and mix.
  7. Cook for 25-28 more minutes.
  8. Take the tray of veggies out.  Stir, and then add the pecans and cranberries.
  9. Place it in the oven for 5 more minutes.
  10. The side dish is done when the sweet potatoes are soft and caramelized.

Recipe adapted from:

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