Wednesday, November 19, 2014

Roasted Winter Vegetables with Dried Cranberries

     The beauty of this roasted vegetable recipe from Ocean Spray is that, except for the stuffing, it rolls all of your side dishes into one.  I would suggest making it in your 12 inch or larger dutch oven so you can roast the vegetables in a single layer.  If you make it in your smaller oven, be sure to stir it a couple of times while cooking.  I cooked them in my 12 inch dutch oven for a total of 40 minutes with 12 coals in a ring around the bottom and 28-30 on the lid.  There's nothing like the flavor of vegetables roasted in your dutch oven, not only easy to make but they are a great accompaniment to your turkey or main course.

Roasted Winter Vegetables with Dried Cranberries
2 Tblsp olive oil
1 1/2 pounds medium sweet potatoes, peeled and cut into 1 1/2 inch chunks
1 cup baby carrots
1 cup small whole frozen onions OR 1 medium onion cut into wedges
1 pound small red potatoes, cut into quarters
2 tsp chopped fresh rosemary OR 1/2 tsp dried rosemary
Coarse salt and freshly ground pepper, to taste
1 cup dried cranberries

     Lightly oil or spray dutch oven.
     Combine vegetables, rosemary, salt and pepper in a large bowl, tossing to mix.
     Place vegetable in prepared dutch oven and drizzle with olive oil, stir to coat.
     Bake at 400 degrees for 40-50 minutes or until tender when pierced with a fork.
     Stir halfway through cooking time.
     Add dried cranberries and mix well.
     Makes 6-8 servings.

Toss vegetables with olive oil, rosemary, salt and pepper
and place in single layer in dutch oven

Roast at 400 degrees for 40-50 minutes or until tender, add
cranberries right before serving

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