3 large carrots, peeled and sliced into thick rounds
2 medium sweet potatoes, peeled and cubed
1 red onion, cut into thick wedges
3 tablespoons extra virgin olive oil
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1 teaspoon sea salt
1/2 teaspoon cracked black pepper
1 tablespoon maple syrup
1/2 cup fresh cranberries for garnish
Instructions
Begin by preheating your oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper or a silicone mat to ensure the vegetables do not stick and to make cleanup much easier after the holiday meal.
Wash and prep all your produce. Ensure that the sweet potato cubes and carrot rounds are roughly the same size, about one inch, so they cook at an even rate. Halve the Brussels sprouts and peel the onion, cutting it into sturdy wedges that will hold their shape in the heat.
In a large mixing bowl, combine the prepared vegetables with the olive oil, maple syrup, rosemary, thyme, garlic powder, salt, and pepper. Use your hands or a large spoon to toss everything thoroughly until every piece is evenly coated in the oil and seasoning.
Spread the mixture onto your prepared baking sheet in a single layer. It is important not to crowd the pan, if the vegetables are too close together, they will steam instead of roast. Use two pans if necessary to give each piece some breathing room.
Place the tray in the center of the oven and bake for 30 to 35 minutes. Halfway through the cooking time, use a spatula to gently toss the vegetables and add the fresh cranberries to the pan. Continue roasting until the edges are golden brown and the sweet potatoes are fork-tender.
