Ingredients
Scale
- 1 lb. sweet potatoes, peeled and cubed
- 1 lb. Brussels Sprouts, halved
- 1 red onion, cut into slivers
- ¼ cup Pinehurst Olive Oil Co. Butter Olive Oil
- ¼ cup Pinehurst Olive Oil Co. Maple Balsamic Vinegar
- ½ tsp cinnamon
- 1 tsp salt
- 1 tsp pepper
- ½ cup pecans
- ½ cup Dried Cranberries
Instructions
- Preheat oven to 400 degrees.
- In a bowl, whisk together together the Butter Olive Oil, Maple Balsamic Vinegar, cinnamon and salt.
- Place vegetables on a parchment lined baking sheet, in an even layer. Evenly coat the vegetables with the Oil and Vinegar mixture.
- Bake for 15-20 minutes, until lightly brown. Add the pecans and cranberries and return to the oven for an additional 5 minutes. Add time as needed until sweet potatoes are desired doneness.
- Serve and enjoy!