Thursday, October 29

Roasted Cranberry Vegetables

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Roasted Cranberry Vegetables Recipe

By Tammy Algood Published: November 1, 2015

  • Yield: 8 Servings

Ingredients

Instructions

  1. Preheat the oven to 400 degrees. Grease two jellyroll pans with cooking spray. Place the carrots and parsnips in a single layer in one pan and the Brussels sprouts in the other.
  2. Drizzle half of the oil over each pan. Sprinkle half of the rosemary, salt and pepper over each pan. Set the Brussels sprouts pan aside. Bake the carrot pan for 15 minutes. Stir and sprinkle with the cranberries.
  3. Add the Brussels sprouts pan to the oven and bake both for 15-20 minutes or until the vegetables are tender. Transfer to a large serving bowl and drizzle with the sorghum. Serve warm.
  4. Note: You can roast the cranberries alone with simply a drizzle of olive oil and a sprinkling of rosemary. It makes a nice addition to grilled pork.
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    About Author

    Tammy Algood

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at talgood@tnelectric.org.

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