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Roasted Veggie Medley
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Roasted Veggie Medley

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!

Allergens:
Tree nuts
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

454 g

Brussels Sprouts

2 unit(s)

Sweet Potato

170 g

Green Beans

1 unit(s)

Red Onion

½ tsp

Ground Cinnamon

56 g

Pecan, 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*

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Nutrition Values

Calories260 kcal
Fat11 g
Saturated Fat4.5 g
Carbohydrate24 g
Sugar6 g
Dietary Fiber7 g
Protein5 g
Cholesterol15 mg
Sodium250 mg
Trans Fat0.2 g
Potassium600 mg
Calcium75 mg
Iron2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Parchment Paper
Aluminum Foil
Measuring Spoons
Medium Bowl
Medium Non-Stick Pan
Small Bowl
Whisk

Instructions

Roast sweet potatoes
1

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.

Prep
2

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.

Toast pecans
3

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.

Finish veggies
4

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.

Make roasted garlic butter
5

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.

Finish and feast!
6

Pour roasted garlic butter over roasted veggies, then toss to combine. Transfer veggies to a serving plate.Sprinkle pecans over top.

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