Winter Blend Vegetables

Winter Blend Vegetables
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Easy sheet-pan roasting vegetables on a sheet pan. Favorites of the winter/fall season include sweet potatoes, Brussels sprouts, and green beans. Apples as well as baby potatoes. Perfect side dish for Thanksgiving or anytime.


  • A large, sweet potato, about 1/2 1 lb. Peeled and cut into cubes
  • Two cups of Brussels sprouts cut and halved.
  •  1/2 lb. small purple potatoes or a red/gold/or combination, halved
  •  1/2 lb. green beans trimmed
  •  1 medium apple diced (or sliced)
  •  1 shallot cut
  •  2 Tbsp dried cranberries
  •  1 oz. Candied pecans or roasted pecans


  1. Preheat the oven to 425F.
  2. Mix sweet potatoes, Brussels sprouts, and green beans with apple and shallots in a bowl of a large size (or Ziplock bags). Add olive oil to the bowl and mix with olive oil to coat.
  3. Cover a baking sheet using aluminum foil. Arrange vegetables in a single layer on a baking sheet, leaving small space around each vegetable ( it is possible to use two baking sheets). Salt and sprinkle as desired.
  4. Bake until the vegetables are tender enough to be pierced with a fork, and you can see some burned bits along the edges ( about. 25-35 min). Make use of a spatula to flip the vegetables halfway through cooking.
  5. Transfer the dish to a serving dish and garnish with dried pecans and cranberries.


This dish can be prepared up to a day in advance and then baked by baking for around 10 minutes ( 40oF) ** The roast vegetables are equally delicious when served warm.


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