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
cranberries right before serving