1 large sweet potato, peeled and cubed into 1-inch pieces
1/2 cup dried cranberries
3 tablespoons olive oil
2 tablespoons maple syrup
1 tablespoon balsamic vinegar
1 teaspoon dried rosemary
1/2 teaspoon garlic powder
Salt and black pepper to taste
Instructions
Preheat your oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking and to make cleanup easier later. Ensure your vegetables are chopped into relatively uniform sizes so that they cook evenly throughout the process.
In a small mixing bowl, whisk together the olive oil, maple syrup, balsamic vinegar, dried rosemary, and garlic powder. This simple mixture will act as the base for our flavorful glaze, providing the perfect balance of acidity and sweetness for the veggies.
Place the halved Brussels sprouts, sliced carrots, and cubed sweet potatoes into a large mixing bowl. Pour the prepared glaze over the vegetables and toss thoroughly with a large spoon or your hands until every piece is well coated. Season generously with salt and black pepper according to your preference.
Spread the vegetables out in a single layer on your prepared baking sheet. It is important not to overcrowd the pan, as this allows the heat to circulate and helps the vegetables roast rather than steam. Roast in the preheated oven for 20 to 25 minutes, tossing them halfway through to ensure even browning.
Remove the baking sheet from the oven and sprinkle the dried cranberries over the vegetables. Return the pan to the oven for an additional 5 minutes. This allows the cranberries to soften and warm through while the glaze thickens into a beautiful, sticky coating on the vegetables. Serve immediately while hot and fragrant.
