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Roasted Fall Vegetables with Apples and Cranberries
A WHISK AND TWO WANDS12Ingredients
45Minutes
150Calories
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Ingredients
US|METRIC
7 SERVINGS
- 2 sweet potatoes (large, peeled and chopped into approx 1″ chunks, about 1.5 lbs)
- 2 apples (large, peeled and sliced, used Honeycrisp, cut into 12 slices, than slices cut in half)
- 1 1/2 cups fresh cranberries
- 1/2 cup nuts (pecans, walnuts, cashew, or a blend, optional, used a local nut mix from the market, Isadore Nuts Cinnamon Spice blend of pecans, walnuts, cashews)
- 1 Tbsp. coconut oil (or coconut oil spray)
- seasoning (Blend)
- 1 Tbsp. coconut palm sugar (or can sub brown sugar)
- 1 tsp. sea salt
- 1/2 tsp. canela
- 1/2 tsp. espresso powder
- 1/2 tsp. ground nutmeg (fresh, about 30 seconds of grinding fresh nutmeg by hand)
- 1/4 tsp. granulated garlic
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NutritionView More
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150Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories150Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium360mg15% |
| Potassium280mg8% |
| Protein3g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate21g7% |
| Dietary Fiber4g16% |
| Sugars9g |
| Vitamin A110% |
| Vitamin C10% |
| Calcium4% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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