Watch us prepare this on Todd & Vittoria’s Sicilian Food Adventures
Ingredients:
- 4 cups diced Pumpkin or Squash
- 4 cups diced Sweet Potato (2 potatoes)
- 3 cups Brussels sprouts, halved
- 1 cup Beets, diced
- 1/2 cup dried Cranberries
- 4-5 cloves garlic, rough chopped
- Few sprigs of fresh thyme or 1 tsp dried
- Salt & pepper
- Olive oil
- 1/2 cup Walnuts or Pecans, candied
Preparation:
- Preheat oven 350*(175C)
- Using a large roasting pan, add pumpkin, sweet potatoes, Brussels sprouts, beets, cranberries, garlic, and thyme. Drizzle with olive oil, season with salt & pepper. Combine well.
- Roast in oven, stirring vegetables every 30 minutes, until done. Usually will take 60-90 minutes for the vegetables to get lightly browned.
- When finished, toss candied nuts on top before serving.
For candied nuts:
In a small pan add a tablespoon of butter, 2 tsp sugar, 1/2 tsp cinnamon, 1/4 tsp nutmeg. Melt the butter over medium/low heat, stirring. Stir in the nuts and stir to coat with the butter mixture. Cook for a couple of minutes, then pour out onto parchment paper to cook. The buttery sauce will harden as the nuts cool to form the candied coating.
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