3 large carrots, peeled and sliced into thick rounds
2 medium parsnips, peeled and sliced into thick rounds
1 large sweet potato, peeled and cubed
1 red onion, cut into thick wedges
3 tablespoons extra virgin olive oil
2 tablespoons maple syrup
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme leaves
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 cup dried cranberries (for garnish)
Instructions
Preheat your oven to 400 degrees Fahrenheit. While the oven is warming up, prepare all your vegetables by washing, peeling, and cutting them into uniform pieces. Ensuring the vegetables are similar in size is the secret to making sure they all finish cooking at the same time.
In a large mixing bowl, combine the Brussels sprouts, carrots, parsnips, sweet potato, and red onion wedges. Drizzle the olive oil and maple syrup over the vegetables, then sprinkle with the rosemary, thyme, salt, and pepper. Toss everything thoroughly until every piece is well-coated in the herb oil mixture.
Spread the seasoned vegetables in a single layer across a large rimmed baking sheet. Avoid overcrowding the pan, as this will cause the vegetables to steam rather than roast. If necessary, use two separate baking sheets to ensure each piece has enough space to caramelize properly.
Place the baking sheet in the center of the oven and roast for 35 to 40 minutes. Halfway through the cooking time, use a spatula to toss the vegetables gently so they brown evenly on all sides. The vegetables are done when they are fork-tender and have developed beautiful golden-brown edges.
Remove the pan from the oven and sprinkle the dried cranberries over the hot vegetables. The residual heat will slightly soften the cranberries, adding a burst of tartness to the savory dish. Transfer the vegetables to a festive serving platter and serve immediately.
