Cranberry Roasted Winter Vegetables | Recipe Cart
Cranberry and rosemary roasted winter vegetables with Brussels sprouts, carrots, and turnips—tender, flavorful, and budget-friendly. Perfect for a cozy meal!
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Cooking tools:
- Oven
- Jelly-roll pan
- Serving bowl
- Cutting board
- Chef's knife
- Peeler
- Measuring spoon
- Measuring cup
- Spoon
- Mixing bowl
- Pastry brush
- Oven mitt
Ingredients
- 4 large carrots (about 1 1/2 lb.), halved lengthwise and cut into 1-inch pieces
- 3 large turnips (about 2 lb.), peeled and cut into 1-inch pieces*
- 1 pound Brussels sprouts, halved (quartered, if large)
- 1 tablespoon minced fresh rosemary
- 2 teaspoons olive oil
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 1 cup fresh or thawed frozen cranberries
- 4 teaspoons molasses
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