Description

This sweet and savory side dish is bursting with flavor. It's the perfect side dish for your holiday table.

Ingredients

• 18 oz. package fresh butternut squash chunks
• 1 c. quartered red radishes
• 1 golden beet, peeled, cut into wedges
• 1 red beet, peeled, cut into wedges
• 3 parsnips, sliced
• 2 T. olive oil
• salt
• 1 c. pecan halves
• 1/2 c. reduced-sugar dried cranberries
• 1 T. chopped fresh sage
• 1 1/2 t. chopped fresh thyme
• 1 t. chopped fresh rosemary
• 1/2 c. balsamic vinegar
• 1/4 c. honey

Steps

1. Preheat oven to 425 degrees F. Line a large sheet pan with heavy-duty aluminum foil; coat with non-stick cooking spray.
2. Arrange squash, radishes, beets and parsnips on the prepared sheet pan. Drizzle with olive oil; season with salt.
3. Roast, stirring occasionally, for 25 minutes. Add pecans, cranberries and herbs; stir. Roast until vegetables are fork-tender, 10 more minutes; transfer to a shallow serving platter.