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Honey & Cinnamon Roasted Fall Veggies

Yields12 Servings

Honey & Cinnamon Roasted Fall Veggies

 4 Sweet Potatoes, raw(approx 4 cups cubed)
 4 Apples(approx 2 cups cubed)
 16 oz Brussels Sprouts, rawbag (whole - approx 20)
 1 cup Cranberries, Raw
 ¼ cup honey
 4 tbsp Coconut Oilmelted & divided
 2 tsp sea salt
 1 tbsp ground cinnamon
 1 cup Pecansoptional
1

Preheat oven to 425 degrees F

2

Toss the cubed sweet potatoes, brussels sprouts, and 2 Tablespoons of melted coconut oil in a large bowl until evenly combined.

3

Layer the veggies on a sheet pan and bake in preheated oven for 20 min stirring halfway through.

4

While the potatoes and sprouts are baking, toss the apples, cranberries, pecans and the rest of the melted coconut oil (2 Tablespoons) in a bowl.

5

Add the honey and cinnamon to the apples and cranberries and stir until combined.

6

When the potatoes and sprouts have baked for 20 min, remove them from oven and add the apples, cranberries, & pecans to the same pan stirring carefully just until combined.

7

Sprinkle sea salt over the entire pan.

8

Return the pan to the oven and bake for an additional 20 min. Stir halfway through. Veggies will be browned and caramelized when done.

9

Remove from oven and serve immediately.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories170
% Daily Value *
Total Fat 4.9g7%

Saturated Fat 4.3g22%
Sodium 325mg15%
Total Carbohydrate 32.2g12%

Dietary Fiber 5.4g20%
Total Sugars 14.4g
Protein 2g
Calcium 2mg1%
Iron 6mg34%
Potassium 513mg11%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.