Winter Vegetable Bake

  • 2 sweet potatoes (cubed)
  • 1 lb brussels sprouts (trimmed and halved)
  • 1 8 oz package sliced mushrooms
  • ½ red onion (thinly sliced)
  • ½ cup craisins
  • ½ cup pecans (chopped)
  • 1 Tbsp rosemary (finely minced)
  • 3-4 cloves garlic (finely minced)
  • 1 Tbsp maple syrup or honey
  • ¼ cup olive oil
  • 2 tsp sea salt
  • ½ tsp pepper
  • Balsamic reduction sauce


  1. Pre-heat oven to 425 degrees.
  2. Toss together all ingredients except the balsamic reduction sauce.
  3. Place vegetable mixture on foil-lined baking sheet.
  4. Bake for 20 minutes. Remove from oven to flip veggies over and then bake for another 20-30 minutes until the vegetables are starting to brown and are fork-tender. If veggies are getting too brown and are still not tender, then cover with foil.
  5. Remove from oven and serve warm. Drizzle with balsamic reduction sauce. Delicious sprinkled with parmesan or feta cheese. Can also serve for breakfast topped with eggs.

To make the balsamic reduction sauce, place a cup of balsamic vinegar in a pot. Heat over high heat until boiling, then reduce to a simmer. Cook until reduced by half, about 10 minutes. Place desired amount on finished veggie bake. Enjoy!


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