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Cranberry Roasted Winter Vegetables

A beautiful holiday vegetable dish from Southern Living's Christmas All Through the South.

I was so excited when I got contacted about a new book from Southern Living, Christmas All Through the South. Growing up here in Georgia the holidays just feel that much more special when I spend them here. Southerners are famous for doing it up (maybe even overdoing it a little bit, bless our hearts) and making things extravagant for holidays. This book is filled with gorgeous pictures of holiday homes, scenery and beautiful recipes for our holiday tables.

CATTS_jacketFINAL_0616.inddThis roasted vegetable recipe caught my eye because of the use of fresh cranberries, and I wanted to post it today because this recipe would be just as perfect for Thanksgiving as it is for Christmas. Cranberries can be so much more than that jelly that comes out of a can! In this dish they provide a delicious tart and sweet contrast to the earthy roasted vegetables. I love that the recipe includes molasses because it really sends the flavor over the top and adds a gorgeous color!

A beautiful holiday vegetable dish from Southern Living's Christmas All Through the South.

I actually had a big bowl of these veggies for lunch today with some rice pilaf and WOW. So delicious!

A beautiful holiday vegetable dish from Southern Living's Christmas All Through the South.

Cranberry Roasted Winter Vegetables
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 4 large carrots (about 1½ lb.), halved lengthwise and cut into 1-inch pieces
  • 3 large turnips (about 2 lb.), peeled and cut into 1-inch pieces
  • 1 lb. Brussels sprouts, halved (quartered, if large)
  • 1 T. minced fresh rosemary
  • 2 T. olive oil
  • ¾ t. table salt
  • ¼ t. freshly ground black pepper
  • 1 c. fresh or thawed frozen cranberries
  • 4 t. molasses
Instructions
  1. Preheat oven to 400 degrees. Lightly grease 2 large jelly-roll pans;place carrots and turnips in 1 pan and Brussels sprouts in second pan. Divide rosemary and next 3 ingredients between carrot mixture and Brussels sprouts; toss each to coat.
  2. Bake both pans at 400 degrees at the same time. Bake carrot mixture 30 minutes, stirring once; add cranberries, and bake 5 minutes or until carrots and turnips are tender and browned and cranberries begin to soften. Bake Brussels sprouts 15 to 20 minutes or until tender and browned, stirring once.
  3. Remove vegetables from oven, and combine in a large serving bowl. Drizzle with molasses, and toss to coat.
Notes
from Southern Living's Christmas All Through The South

I really enjoyed this book (so did my parents, I let them borrow it for a while!) and think it’s great for new holiday recipe ideas. I really liked that there were a lot of meatless recipes like this dish to choose from.

A beautiful holiday vegetable dish from Southern Living's Christmas All Through the South.

Try this recipe this year, you won’t be disappointed! Plus guests will be surprised because I bet they’ve never had a dish quite like it.

A beautiful holiday vegetable dish from Southern Living's Christmas All Through the South.

I have one more Thanksgiving recipe coming your way this weekend!

-Lauren

*Disclosure: I was provided with a free copy of this book to review but was not compensated in any way for writing this post. All opinions are my own. The link to the book is an affiliate link. 

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