Roasted Veggie Medley
with Cinnamon Pecans and Roasted Garlic
Tender sweet potatoes, roasted green beans and Brussels sprouts, all tossed in a roasted-garlic butter, are the perfect festive side. Don't miss out on the cinnamon-toasted pecans!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
454 g
Brussels Sprouts
2 unit(s)
Sweet Potato
170 g
Green Beans
1 unit(s)
Red Onion
½ tsp
Ground Cinnamon
56 g
Pecans, chopped
(Contains Tree nuts)
1 tsp
Garlic Salt
2.5 tbsp
Unsalted Butter
(Contains Milk)
6 unit(s)
Garlic, cloves
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Start veggie medley once turkey is in the oven! Cut sweet potatoes into 1/2-inch pieces. Separate remaining garlic cloves, then wrap unpeeled garlic cloves in foil. Add sweet potatoes, 2 tbsp oil and half the garlic salt to a parchment-lined baking sheet. Season with pepper, then toss to coat. Place foil-wrapped garlic cloves on one side of the baking sheet with sweet potatoes. Roast in the bottom of the oven until sweet potatoes begin to soften, 15-18 min, then flip sweet potatoes.
Meanwhile, trim, then halve green beans.Peel, then cut red onion into 1-inch pieces. Halve Brussels sprouts and remove any damaged outer leaves. (NOTE: Quarter any larger sprouts.)Add Brussels sprouts, red onions, green beans and 1 tbsp oil to a medium bowl. Season with remaining garlic salt and pepper, then toss to combine. Set aside.
Heat a medium non-stick pan over medium heat. (TIP: You can use the same pan you used to toast the walnuts!)When hot, add 1/2 tbsp butter, then swirl the pan until melted.Add pecans, 1/8 tsp sugar and 1/2 tsp cinnamon, Cook, stirring constantly, until fragrant and toasted, 3-4 min. Transfer to a small bowl and set aside.
After sweet potatoes are flipped, add Brussels sprout-bean mixture to the baking sheet. Return to the bottom of the oven. Roast until veggies are tender, 15-18 min.
Meanwhile, melt 2 tbsp butter in a medium microwavable bowl, 30 sec -1 min. When veggies are done roasting, carefully unwrap garlic. Squeeze garlic from skins into the bowl with butter. (TIP: Scan the QR code for a how-to video!)Whisk to combine.
Pour roasted garlic butter over roasted veggies, then toss to combine. Transfer veggies to a serving plate.Sprinkle pecans over top.
