Cranberry Roasted Winter Vegetables

1. 1

   Preheat oven to 400u00b0. Lightly grease 2 large jelly-roll pans; place carrots and turnips in one pan and Brussels sprouts in second pan. Divide rosemary and next 3 ingredients between carrot mixture and Brussels sprouts; toss each to coat.

2. 2

   Bake both pans at 400u00b0 at the same time. Bake carrot mixture 30 minutes, stirring once; add cranberries, and bake 5 minutes or until carrots and turnips are tender and browned and cranberries begin to soften. Bake Brussels sprouts 15 to 20 minutes or until tender and browned, stirring once.

3. 3

   Remove vegetables from oven, and combine in a large serving bowl. Drizzle with molasses, and toss to coat.

4. 4

   *2 lb. parsnips may be substituted.

* Per serving · 4 servings · Values may vary.

No additional tips available.