Roasted & Spiced Fall Vegetables

Name: Roasted & Spiced Fall Vegetables
Ingredients: 2 whole Large (Or 3 Medium) Carrots, Cut Into 1-inch Chunks; 3 whole Medium Red Potatoes, About 1.5 Pounds Total, Cut Into 1-inch Chunks; 2 Tablespoons Olive Oil; 1/2 teaspoons Smoked Paprika; 1/2 teaspoons Allspice; 1/2 teaspoons Cinnamon; 3 cups Brussels Sprouts, Trimmed And Halved If Very Large; 2 whole Pears, Cored And Cut Into 1-inch Chunks; Salt To Taste

9 ingredients

9 steps

Ingredients

2 whole Large (Or 3 Medium) Carrots, Cut Into 1-inch Chunks
3 whole Medium Red Potatoes, About 1.5 Pounds Total, Cut Into 1-inch Chunks
2 Tablespoons Olive Oil
1/2 teaspoons Smoked Paprika
1/2 teaspoons Allspice
1/2 teaspoons Cinnamon
3 cups Brussels Sprouts, Trimmed And Halved If Very Large
2 whole Pears, Cored And Cut Into 1-inch Chunks
Salt To Taste

Directions

1

Preheat the oven to 500 F and prepare a rimmed baking sheet with parchment paper or lots of cooking spray.
2

Mix the carrots and potatoes in a bowl with half the olive oil, half of each of the spices, and salt to your preference.
3

Spread on the baking sheet and roast for 10 to 15 minutes until partially cooked.
4

Meanwhile, combine the pears and Brussels sprouts with the remaining olive oil, spices, and more salt.
5

Stir to combine.
6

When the potatoes and carrots are partially cooked, remove pan from oven, add the pears and Brussels sprouts to the pan and spread into one even layer.
7

Cook for 10 to 15 minutes more, stirring once, until the root veggies are tender and the Brussels sprouts are soft but not mushy.
8

Taste and sprinkle with extra salt if desired.
9

Enjoy!