Holiday Roasted Veggies with Cranberries
The Holiday Roasted Veggies with Cranberries is a perfect side dish that you can pair with many different dishes. The holiday roasted veggies we have prepared in the oven, and it is a delicious one sheet pan option. This recipe is straightforward to cook, and it is ready in a few minutes. The broiler setting in an oven and a sheet pan can do wonders when roasting winter vegetables like cauliflower and Brussels sprouts.
Ingredients
- 2 pounds of Brussels sprouts
- 1 medium cauliflower cut into small florets
- 2 cups of fresh cranberries
- 1 tablespoon of Latino seasoning mix with oregano, cumin, salt and ground black pepper
- 2 tablespoons of corn oil
- 1 teaspoon olive oil
Instructions
- Wash the Brussels sprouts with running water, remove the withered leaves and cut off a piece of the stem. Do the same with cauliflower, just cut into small florets. Wash the cranberries with water and place in a bowl.
- In a baking sheet, place waxed paper and add the veggies. Dress the vegetables with the corn oil and season with the spices.
- Place the sheet pan in the oven and cook over medium heat using the broiler feature. When the vegetables are partially browned, turn and add the cranberries.
- Roast the vegetables with the cranberries for five more minutes over high heat. Serve in a bowl and dress with little olive oil.
- Add the grilled vegetables to your buffet or tableside so that everyone can serve at their leisure.
Nutrition
Serving: 0gCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
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