Roasted Fall Fruit and Veggies
Author: Valerie@Snap-Peas
Fall Roasted Fruit and Veggies
Ingredients
  • 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
Instructions
  1. Preheat oven to 425 and line a baking sheet with foil
  2. Wash and cut fruit and veggies.
  3. Place in a large bowl and toss well with oil and spices to coat.
  4. Spread on baking sheet.
  5. Roast 30 minutes or until they are fork tender.
  6. 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/