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Perfect Roasted Fall Veggies

Taralynn
Delicious chicken, cranberry, and carrot dinner!
5 from 20 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Side Dish
Servings 6

Ingredients
  

  • 1 Medium Yellow Squash
  • 1 Medium Zucchini
  • 1 Butternut Squash
  • 1 Green Bell Pepper
  • 1 Acorn Squash
  • 1 Cup Rainbow Carrots
  • 2 Cups Brussels Sprouts
  • 1 1/2 Tbsps Honey
  • 1/4 Cup Dried Cranberries
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Onion Powder
  • 1 Tsp Black Pepper
  • 2 Tsps Red Chilli Flakes
  • 1/2 Tsp Dill Weed
  • 1 Tsp Italian Seasonings
  • 1/2 Tsp Sea Salt
  • 2 Tbsps Olive Oil
  • 1 Tsp Balsamic
  • 1/2 Tsp Apple Cider Vinegar
  • 1/2 Tsp Ground Mustard

Instructions
 

  • In a large bowl, toss the chopped vegetables in olive oil, and coat them in the seasonings. 
  • Bake at 350 degrees, tossing them every twenty minutes or so. 
  • Toss the cranberries into the vegetable at the 45-minute mark. Add any additional seasonings if necessary. *I love things with a ton of flavor! 
  • Let the vegetables cool & Enjoy! 
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