Saturday, December 3, 2011

Roasted Yams, Beets, & Brussel Sprouts with Cranberries

Since Thanksgiving Dinner is so laden with heavy, rich food I decided I wanted to try something with yams this year that was a little healthier. Here's what I did:

Roasted Yams, Beets and Brussel Sprouts with Cranberries
4 large garnet yams, peeled and cut into chunks (about and inch and a half square or so)
5 beets, peeled and cut into chunks
1 stalk brussel sprouts- I cut these guys off the stalk, cleaned them, cored out the center and pulled the leaves apart, discarding the innermost core part.
2 large handfuls dried cranberries

I mixed all of these together and seasoned with salt and pepper in a large bowl. Then I drizzled it all with a generous pour of olive oil and the juice of one fresh lemon from our tree. Tossed it all well and then spread it out on a baking tray (one with sides). Roasted at 425 degrees for about 30 minutes. My sister-in-law and I each tossed it all around a couple times throughout the roasting so it cooked as evenly as possible. So yummy! The smoky taste of the brussel sprouts is complimented really nicely by the sweetness of the root vegetables and the cranberries. I'll definitely be making this again!

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