Thanksgiving Roasted Vegetables. Colorful, crispy edges, perfectly spiced and dressed with toasted pecans plus dried cranberries. Absolutely delicious!
1 pound brussels sprouts, trimmed and halved
1 head cauliflower florets
3 cups peeled and chopped butternut squash
2 tablespoons avocado oil (or olive oil)
1 teaspoon sea salt
1 teaspoon onion powder
1 teaspoon dried thyme
3/4 teaspoon black pepper
1/2 cup toasted pecans
1/2 cup dried cranberries
Preheat the oven to 420 degrees. Line a sheet pan with parchment paper.
Add the brussels sprouts, cauliflower and butternut squash to a large mixing bowl. Mix in the oil, sea salt, onion powder, thyme and black pepper. Mix until well combined. Transfer the veggies to the sheet pan.
Bake for 35-40 minutes or until golden and browned. Then broil on high for 2-3 minutes to get those crispy edges, being careful not to burn.
Remove from oven and allow to cool for 5 minutes. Sprinkle on the toasted pecans and dried cranberries. Serve warm in a beautiful bowl.
Keywords: Thanksgiving roasted vegetables, thanksgiving roasted vegetable tray, roasted vegetable tray, vegan roasted vegetables