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Roasted Veggies with Cranberry & Orange



  • 1 Sweet Potato (peeled, cubed)

  • 1 bulb Fennel (cored, sliced)

  • 1 1/2 cups Brussels Sprouts (trimmed, halved)

  • 1/2 cup Frozen Cranberries

  • 2 tbsps Extra Virgin Olive Oil

  • 1/8 tsp Sea Salt

  • 1 tbsp Orange Juice (freshly squeezed)

  • 1 1/2 tsps Thyme

  • 1 tsp Maple Syrup


Preheat the oven to 350ºF (176ºC) and line a baking sheet with parchment paper.

Arrange the sweet potato, fennel, brussels sprouts and cranberries on the baking sheet. Drizzle with oil and season with the salt. Toss to evenly coat everything.

Bake in the oven for 30 to 35 minutes or until very tender, stirring once halfway through.

In a small mixing bowl combine the orange juice, thyme and maple syrup. Drizzle over top of the roasted veggies. Season with additional salt if needed. Divide between plates and enjoy!

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