I love this recipe and it’s so versatile. I used Brussels sprouts, carrot, sweet potato and some squash this time, but you can mix it up with your favourite vegetables or whatever you have lurking around waiting to be used up. The maple syrup and balsamic vinegar give a lovely flavour and start to caramelise as you roast the vegetables. I like the kick that a pinch of chilli flakes gives and the roasted nuts are just delicious. The cranberries add a gorgeous festive feel to the dish.
Festive roasted vegetables
Ingredients
500g Brussels sprouts, trimmed and halved
2 large carrots, peeled and sliced into thick slices
2 medium sweet potatoes, peeled and diced
1 small squash, peeled and diced
2 tbsp olive oil
2 tbsp maple syrup
1 tbsp balsamic vinegar
Pinch of chilli flakes (optional)
Small bunch of thyme
4 sprigs of rosemary
Salt and pepper
A handful of pecans
A handful of dried cranberries (optional)
Method
Preheat oven to 200ºC/400ºF/gas 6. Line a baking sheet with parchment paper for easy cleaning.
In a large bowl mix together Brussels sprouts, carrots, sweet potatoes, squash, olive oil, maple syrup, balsamic vinegar, rosemary, thyme and chilli flakes if using, until well combined. Season with salt and freshly ground pepper to taste. You can try different vegetables if you wish!
Scatter onto the prepared baking sheet in a single layer.
Bake for 15 to 20 minutes, stirring once, or until the vegetables are nearly cooked through and slightly caramelised. Stir in pecans and bake for another 10 minutes.
Remove from the oven, stir in cranberries and serve immediately.
