(If you love the flavors in this Sweet Savory Roasted Veggies Bake, you’ll love this recipe too!)
Step by Step Instructions:
Here’s what you’ll need for this healthy and simple Sweet Savory Roasted Veggies Bake: Avocado Oil, Coconut Sugar, Walnuts, Salt & Pepper, Garbanzo Beans, Turnips (1 large or 2 small), Dried Cranberries, Sweet Potato (1 large or 2 small), Yellow Onion (you only need half), and 2 Garlic Cloves.
Preheat your oven to 400 degrees, and then chop up half of an onion. So you have room to chop, as you cut the veggies transfer them to a rimmed baking sheet lined with a Silpat.
Now remove the skins from the garlic, cut off the ends and slice thinly.
Peel the potato (I used one large potato), and then dice it into bite-sized pieces.
Now peel the turnip, cut off the end, and slice it into 1/2-inch segments.
Then dice up the turnip into bite-sized pieces.
Then add about a cup of garbanzo beans that have been rinsed and drained. Now drizzle about 2 tablespoons of the oil along with 1 tablespoon of coconut sugar plus plenty of salt and pepper.
Use your hands to toss all of the veggies around so they’re all evenly coated, and then put them in a single layer. You can also use 2 baking sheets if you want, so you don’t have everything crammed on one tray. Now roast your Sweet Savory Roasted Veggies Bake for about 25 minutes.
After about 25 minutes, the veggies were starting to brown and were tender, so you know they’re done. Let them sit for 5-10 minutes so they can then cool.
Transfer the Sweet Savory Roasted Veggies Bake to a large bowl, and then add 1/4 cup each of walnuts and dried cranberries. Then use a spoon to gently combine. Now your Sweet Savory Roasted Veggies Bake is ready to enjoy and you can top with extra nuts & fruit plus some fresh sage finishes it off perfectly. So happy veggie eating!
Sweet & Savory Roasted Veggies Bake
Yield 6 servings
This dish makes Fall cooking simple, healthy & delicious, so start chopping!
- 1/2 a Yellow Onion, diced
- 2 Garlic Cloves
- Sweet Potatoes (1 large or 2 smaller work), diced
- Turnips (1 large or 2 smaller ones), diced
- 1/2 can of Garbanzo Beans (about a cup)
- 2 T. Avocado Oil
- 1 T. Coconut Sugar
- Salt & Pepper, to taste
- 1/4 cup Walnuts, chopped
- 1/4 cup Dried Cranberries
- Fresh Sage for topping
Preheat your oven to 400 degrees, and then dice up your veggies and slice the garlic while it heats.
Place the veggies on a large rimmed baking pan lined with a Silpat and then add the avocado oil, coconut sugar, and salt and pepper. Use your hands to toss the ingredients together, so that everything is well coated. Then bake for about 25 minutes or until the veggies are tender and starting to brown.
Let the finished veggies cool for 5-10 minutes, and then toss with the walnuts and dried cranberries. Finally serve with some fresh sage and enjoy!
Courses Side Dish
Serving Size 1/6 of dish
Amount Per Serving
% Daily Value
Total Fat 8 g
Saturated Fat 1 g
Unsaturated Fat 7 g
Sodium 151 mg
Total Carbohydrates 26 g
Dietary Fiber 4 g
Sugars 9 g
Protein 4 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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