Roasted Fall Fruit and Veggies |
Author: Valerie@Snap-Peas
Fall Roasted Fruit and Veggies
- 1 lb Brussels sprouts, cut in half
- 1 granny smith apple cut into cubes - I use an apple slicer and then cut each piece in half
- 1 pear, cut in 1 inch cubes
- 1 lb butternut squash, peeled and cubed
- ½ lb small yukon gold potatoes, cut in half
- ½ teaspoon sea salt
- ½ teaspoon pumpkin pie spice
- olive oil to toss
- ⅓ cup toasted pecans diced
- Preheat oven to 425 and line a baking sheet with foil
- Wash and cut fruit and veggies.
- Place in a large bowl and toss well with oil and spices to coat.
- Spread on baking sheet.
- Roast 30 minutes or until they are fork tender.
- Sprinkle with nuts, toss to combine and serve.
Recipe by snap-peas at https://www.snap-peas.com/2014/10/16/roasted-fall-fruit-veggies/
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