Honey & Cinnamon Roasted Fall Veggies

Preheat oven to 425 degrees F

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

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

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.

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

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.

Sprinkle sea salt over the entire pan.

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

Remove from oven and serve immediately.