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.
- 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
- Preheat your oven to 375 F
- Cut up all your ingredients: sweet potato, butternut squash, brussels sprouts, apple, and pear
- Lay down tin foil in a large roasting pan, or use a large disposable tin. Spray generously with coconut oil spray
- Toss just the sweet potatoes in pan, spray with coconut oil spray and roast for 7 minutes.
- Mix remaining ingredients together in a bowl and cover with the coconut oil, cinnamon, syrup and salt. Coat well.
- Toss the bowl ingredients in the pan with the sweet potatoes and mix.
- Cook for 25-28 more minutes.
- Take the tray of veggies out. Stir, and then add the pecans and cranberries.
- Place it in the oven for 5 more minutes.
- The side dish is done when the sweet potatoes are soft and caramelized.
Recipe adapted from: http://paleology101.com