Harvest Bake
Total Time: About 30-35 minutes 4-6 servingsWe have made this combo at least 3 times this fall! It’s THAT easy and THAT delicious! It pairs so well with most proteins so it’s easy to make the same STAR with a new protein and not feel like you’re eating the same meal over and over again.
We have made this meal with chicken, pork and salmon. For each protein I mixed equal parts dijon mustard and maple syrup for a glaze for the protein. Cook with your desired method and dish up!
This would be a great way to throw in leftover turkey from Thanksgiving. Just add the meat in the last few minutes to warm up.
I also think it would be fabulous by adding some pecan halves the last few minutes of baking for a crunch!
You’re going to LOVE it!
Ingredients
2 cups Butternut Squash, cut into 1/2 in cubes
2 cups organic Brussels Sprouts, stems removed and halved
2 cups organic Cranberries
2 cups organic Honeycrisp Apple, cut into 1/2 in. pieces (about 1 large apple)
1 small sweet onion, cut into slices
3 Tablespoons Pure Maple Syrup
2 Tablespoons Avocado Oil or Coconut Oil
1 Teaspoon dried Thyme
1 Teaspoon Sea Salt
1/2 Teaspoon Black Pepper
Directions
Preheat the oven to 400 degrees
Wash the apple and brussels. Cut your produce and place in a large bowl.
Add the syrup, oil, and spices.
Mix until all is well coated.
Pour onto parchment lined sheet pan.
Bake for 25 minutes until veggies are fork tender.
