Roasted Winter Vegetables with Craisins® Dried Cranberries

Roasted Winter Vegetables with Craisins® Dried Cranberries
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Prep Time

Cook Time


8 servings


2 tbsp (30 mL) olive oil
1½ lbs (750 g) medium sweet potatoes, peeled and cut into 1½ in (3.8 cm) chunks
1 cup (250 mL) baby carrots
1 cup (250 mL) small whole frozen onions
1 lb (500 g) small red potatoes, cut into quarters
2 tsp (10 mL) chopped fresh rosemary or ½ tsp (2.5 mL) dried rosemary
Coarse salt and pepper, to taste
1 cup (250 mL) Ocean Spray® Craisins® Dried Cranberries


Preheat oven to 425º F (220°C). Spread 1 tbsp (15 mL) olive oil in a 15x10x1-in (3 x25x2.5cm) baking pan.
Combine vegetables, rosemary and salt and pepper in a large bowl, and tossing to mix. Place vegetable mixture in baking sheet and drizzle with remaining olive oil.

Bake 45 to 50 minutes or until tender when pierced with a fork. Stir halfway through cooking time.

Place vegetables in serving bowl, add dried cranberries and mix well.

Makes 8 servings.


Roasted Winter Vegetables with Craisins® Dried Cranberries

Roasted Winter Vegetables with Craisins® Dried Cranberries

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